ButchersBBQ injection: comp vs backyard

atcNick · 08-15-2011, 09:46 PM

I've never cooked at a comp. I've been reading about the butchers BBQ injection on here and other forums and want to give it a try. The reviews seem to be mostly good. But I have read a few comments where people say they wouldn't cook a brisket at a comp without it, but at home for friends and family they wouldn't use it. I don't understand??!!

Wouldn't you give a judge the best piece of BBQ you can cook?? And wouldn't you feed your friends and family the best BBQ you can??

So what's the difference between using this injection for a comp vs friends/family? Why would you chose to use it at a comp and not for backyard cooking?

Thanks

-Nick via Tapatalk

bam · 08-15-2011, 10:17 PM

When you cook at a comps you competing against others. Injecting in my opinon you add flavor and insure moisture. I inject always more practice for comps.

landarc · 08-15-2011, 10:38 PM

The injections such as Butchers use ingredients that add to the moisture and texture of brisket and makes for a much more consistent product. I am not against using it for home, but, it is added cost and I kinda like the idea of just cooking the meat withjout injection. I can't say that the flavor difference is a positive or negative, so much as a difference. I have injected with other ingredients and find that injecitng a brisket does change the flavor and is not always what I want.

MilitantSquatter · 08-15-2011, 10:51 PM

For a comp, I totally get it... use whatever will give you an edge.. When I used to compete I injected with FAB all the time...but just don't see the point for home useage.

Two reasons

1) My family eats enough processed foods with sometimes unpronounceable ingredients... Maybe totally harmless, but I just don't like the idea of purposefully injecting phosphates, MSG etc. into their food.

2) If I cook it properly, I don't think it's needed

boogiesnap · 08-15-2011, 10:59 PM

exactly what vin said.

comp judges are taking ONE BITE of your food. the unthinkable things we do to comp food is not meant for a meal.

with that said, everything in moderation. inject a bit and its good. but don't season with accent after...extrapolate at will.

BBQchef33 · 08-15-2011, 11:22 PM

what they said too ^^^^^^^^

NRA4Life · 08-16-2011, 07:18 AM

Exactly what Vinny said.

08-15-2011, 09:46 PM	#1
atcNick Knows what a fatty is. Join Date: 05-13-11 Location: Longview, TX	ButchersBBQ injection: comp vs backyard I've never cooked at a comp. I've been reading about the butchers BBQ injection on here and other forums and want to give it a try. The reviews seem to be mostly good. But I have read a few comments where people say they wouldn't cook a brisket at a comp without it, but at home for friends and family they wouldn't use it. I don't understand??!! Wouldn't you give a judge the best piece of BBQ you can cook?? And wouldn't you feed your friends and family the best BBQ you can?? So what's the difference between using this injection for a comp vs friends/family? Why would you chose to use it at a comp and not for backyard cooking? Thanks -Nick via Tapatalk

08-15-2011, 10:17 PM	#2
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	When you cook at a comps you competing against others. Injecting in my opinon you add flavor and insure moisture. I inject always more practice for comps. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

08-15-2011, 10:38 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The injections such as Butchers use ingredients that add to the moisture and texture of brisket and makes for a much more consistent product. I am not against using it for home, but, it is added cost and I kinda like the idea of just cooking the meat withjout injection. I can't say that the flavor difference is a positive or negative, so much as a difference. I have injected with other ingredients and find that injecitng a brisket does change the flavor and is not always what I want. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-15-2011, 10:51 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	For a comp, I totally get it... use whatever will give you an edge.. When I used to compete I injected with FAB all the time...but just don't see the point for home useage. Two reasons 1) My family eats enough processed foods with sometimes unpronounceable ingredients... Maybe totally harmless, but I just don't like the idea of purposefully injecting phosphates, MSG etc. into their food. 2) If I cook it properly, I don't think it's needed __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

08-15-2011, 10:59 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	exactly what vin said. comp judges are taking ONE BITE of your food. the unthinkable things we do to comp food is not meant for a meal. with that said, everything in moderation. inject a bit and its good. but don't season with accent after...extrapolate at will. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-15-2011, 11:22 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	what they said too ^^^^^^^^ __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-16-2011, 07:18 AM	#7
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	Exactly what Vinny said. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
off the wall, newbie, backyard comp question	AUradar	Competition BBQ	13	11-02-2011 03:08 PM
Comp Brisket Injection	motoeric	Competition BBQ	14	02-20-2011 07:01 AM
SO Cal Comp - Backyard at the Rocke 3	C Rocke	Competition BBQ	22	01-28-2008 02:01 PM
backyard comp	big blue bbq	Competition BBQ	3	04-28-2007 10:55 PM
Brethren Wins Backyard Comp!!	Spydermike72	Competition BBQ	16	09-19-2006 07:53 AM