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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-14-2013, 03:41 PM   #1
Tendrils of Smoke
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Default Injecting bacon fat?

Have a local competition coming up next weekend, that I placed second in brisket in last year. Looking for that extra bit of flavor, to push me over the top. My thought was to mix redered clarified bacon fat, beef jus and dry rub, and inject it into the flat. What are your thoughts?
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Unread 09-14-2013, 03:44 PM   #2
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Check out >> THIS thread <<
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Unread 09-14-2013, 03:45 PM   #3
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Sure, why not? I like the taste of Lemon Juice/rub mix injected into my briskets.
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Unread 09-14-2013, 03:49 PM   #4
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If you decide to do a test cook, I can be in Wylie in about 30 minutes for a taste-test.

CD
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Unread 10-11-2013, 10:11 AM   #5
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It turned out awesome. I ended up taking 1st in Brisket in this competition.
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Unread 10-11-2013, 10:20 AM   #6
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Congratulations!
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Unread 10-11-2013, 10:22 AM   #7
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Awesome!
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Unread 10-11-2013, 10:28 AM   #8
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congrats! The judges' doctors are thanking you

Kidding, I'm sure it was delicious!
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Unread 10-11-2013, 10:36 AM   #9
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Quote:
Originally Posted by Tendrils of Smoke View Post
It turned out awesome. I ended up taking 1st in Brisket in this competition.
Care to share what you ended up doing with it?

Oh yea, congratulations!
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Unread 10-11-2013, 10:37 AM   #10
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Congrats! I have to admit the injection of bacon fat definitely sounds "over the top" but from what I hear that's what some comps are all about. Glad it worked out for ya though!
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Unread 10-11-2013, 10:51 AM   #11
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Thanks everyone. I used rendered fat from bacon I get here locally from K Bar K Ranch. The fat from this bacon renders much more cleanly than store bought. I strained it out, mixed it with run of the mill Swanson beef stock (half and Half) and added a few tables spoons of my own beef rub.. I injected it laterally across the flat about every inch and a half, then smoked it as usual.
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Unread 10-11-2013, 10:55 AM   #12
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Did you personally like the flavor?
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Unread 10-11-2013, 11:03 AM   #13
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Quote:
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Did you personally like the flavor?
I LOVED it. I think it has a lot to do with the quality of the bacon itself. The flavor the bacon was there, but not at all over powering, and helped keep the flat nice and moist.

I cook slow - 225 on briskets, so the tendency to dry is always there.
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Unread 10-11-2013, 11:04 AM   #14
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i agree injecting might be gross, but basting sounds good :)
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Unread 10-11-2013, 11:04 AM   #15
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Also - I forgot to mention for anyone who may want to try it - I baked the bacon, I didn't fry it in a pan. This helps render the fat, and keeps it cleaner.
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