Non injected brisket for competition?

PigxelPerfectBbq · 11-02-2013, 07:49 PM

Hey guys since its the offseason for competition it's time to do some experimenting to get ready for next year. My question is has anyone had good results as far as scoring goes making brisket without injecting. Last weekend I made a brisket with kosmos (has scored me fairly well in the past) but I found myself tasting too much of the artificial injection vs good ole beef. I don't think I over injected it was a 12 lb brisket after being trimmed and I probably injected less than 2 cups.

I'm pretty sure my favorite brisket locally at a restaurent isn't injected as that would be insane for a restaurent to inject and wrap all day everyday... Or maybe I'm wrong.

I just want to see if anyone has the same issue with tasting the injection too much and if its feasible to do well without it with the judges.... Any advice is greatly appreciated!

I'm finally happy with my bark now I need to refine the inside if my brisket

-Ben

INmitch · 11-02-2013, 09:28 PM

I took Triggs class 2 n half years ago. As of then he didn't inject. Me na I inject the sh!t out of them. I've beat him and He's beat me. If you can taste the injection maybe cut it back a bit. The reason for the injection (phosphates) is moisture not flavor.

Lake Dogs · 11-02-2013, 09:43 PM

LOL at offseason... Rescue Smokers just GC'd Big Pig Jig... Myron & crew GC'd last weekend in Hawkinsville. In Georgia, there is no real offseason...

trohrs123 · 11-02-2013, 10:05 PM

FWIW...I use 32 oz for a 17 lb brisket... Maybe it's not the volume, but you need to dilute...make half as strong?

PigxelPerfectBbq · 11-03-2013, 12:53 AM

Well here in michigan it's certainly offseason ^.^ we don't have the luxury you guys do down south.

I'll try to dilute it , I'm unsure of the exact amount I used but it was about 3/4 of what was made according to kosmos package instructions.

I'm all for injecting for moisture as long as I can achieve that without really affecting/masking the true taste.

Q*bert · 11-03-2013, 06:23 AM

I've been thinking along the same lines. I've always injected & foiled. And I've had a lot of success with it. But, since My off season is here, I was thinking of switching things up to no injection & butcher paper just to see....

sfisch · 11-03-2013, 06:55 AM

Try a smaller needle and inject a smaller amount in more spots, get more distribution into the piece of meat.

Rich Parker · 11-03-2013, 08:18 AM

Definitely an off season up here. For an event in MI you have 8 months to think about that brisket. Haha..

The mixing directions on the bag are more of a suggestion so it may vary depending on how you cook and your other techniques. Like suggested above make it a little less strong and try it again as it is a great product. Calling Kosmos might help answer some questions too.

Big Mike · 11-03-2013, 08:39 AM

I do not inject, but I do marinate my brisket. 4 of the last 5 contests I entered I finished in the top 10 with brisket. The 5th one I was 15th but that brisket had issues.

Fat Freddy · 11-03-2013, 08:43 AM

I am not sure what ratios you used but what I will say is watch the labels on Kosmos, and there is nothing wrong with the product. It MAY be right but I had a sample bag that said enough for 2 briskets and then on the regular size bag it says enough for 2 briskets. seems to be exact same label. The directions give specific instructions(I use less) but if someone is thinking they have to use half a bag for 1 brisket there could be an issue.

Lake Dogs · 11-03-2013, 09:45 AM

Over the years I've adjusted my injection a few times. I've finally settled in using Butchers (similar to Kosmos'), but I double the water, and I make certain it sets-up overnight. I've found that if I use it as prescribed, or if I mix it and inject it withing a short period of time, I end up with a fairly strong taste of injection.

Rich Parker · 11-03-2013, 10:39 AM

One more thing, the Reserve Blend I am sure does have seasonings in it which may be what you are tasting. You might want to try his Moisture Magic as that will be a flavorless phosphate injection. A lot of teams will make their own injection and add some Moisture Magic to it.

Dex · 11-03-2013, 04:02 PM

Quote:

Originally Posted by Lake Dogs

Over the years I've adjusted my injection a few times. I've finally settled in using Butchers (similar to Kosmos'), but I double the water, and I make certain it sets-up overnight. I've found that if I use it as prescribed, or if I mix it and inject it withing a short period of time, I end up with a fairly strong taste of injection.

I have noticed the same thing and plan on trying different dosages this off season as well

Ford · 11-03-2013, 08:24 PM

In competition I've been injecting and wrapping for many years. It makes a difference in moisture. I cooked for years on an fe100. 2 butts and 2 briskets. However if I cook 2 cases of butts at once I don't do anything but rub. I get a moister product. Same with about 120 lbs of briskets. But that's a heck of a cost for a contest unless you're vending as well. Of course other smokers that are not as insulated and sealed may cause different results.

Fat Woody · 11-04-2013, 10:07 AM

Quote:

Originally Posted by PigxelPerfectBbq

I'm pretty sure my favorite brisket locally at a restaurent isn't injected as that would be insane for a restaurent to inject and wrap all day everyday... Or maybe I'm wrong.

Would that be Lockhart's? You could ask the pitmaster, he's a Brethren after all!

Send him a PM: Bbq Bubba

11-02-2013, 07:49 PM	#1
PigxelPerfectBbq Is lookin for wood to cook with. Join Date: 07-24-13 Location: Detroit, Michigan	Non injected brisket for competition? Hey guys since its the offseason for competition it's time to do some experimenting to get ready for next year. My question is has anyone had good results as far as scoring goes making brisket without injecting. Last weekend I made a brisket with kosmos (has scored me fairly well in the past) but I found myself tasting too much of the artificial injection vs good ole beef. I don't think I over injected it was a 12 lb brisket after being trimmed and I probably injected less than 2 cups. I'm pretty sure my favorite brisket locally at a restaurent isn't injected as that would be insane for a restaurent to inject and wrap all day everyday... Or maybe I'm wrong. I just want to see if anyone has the same issue with tasting the injection too much and if its feasible to do well without it with the judges.... Any advice is greatly appreciated! I'm finally happy with my bark now I need to refine the inside if my brisket -Ben

11-02-2013, 09:28 PM	#2
INmitch is one Smokin' Farker Join Date: 04-28-09 Location: decatur, IN	I took Triggs class 2 n half years ago. As of then he didn't inject. Me na I inject the sh!t out of them. I've beat him and He's beat me. If you can taste the injection maybe cut it back a bit. The reason for the injection (phosphates) is moisture not flavor. __________________ Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"

11-02-2013, 09:43 PM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	LOL at offseason... Rescue Smokers just GC'd Big Pig Jig... Myron & crew GC'd last weekend in Hawkinsville. In Georgia, there is no real offseason... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-02-2013, 10:05 PM	#4
trohrs123 is one Smokin' Farker Join Date: 09-10-08 Location: Oceanside, New York	FWIW...I use 32 oz for a 17 lb brisket... Maybe it's not the volume, but you need to dilute...make half as strong? __________________ Tim- Stubborn Bull BBQ Team Extreme BBQ Trailer 2 Humphrey Pints and Half Pint, 2 Cubed Pints 18" WSM, Hasty Bake Ranger, Weber Performer Old No 7

11-03-2013, 06:23 AM	#6
Q*bert On the road to being a farker Join Date: 07-28-11 Location: Westminster, MD	I've been thinking along the same lines. I've always injected & foiled. And I've had a lot of success with it. But, since My off season is here, I was thinking of switching things up to no injection & butcher paper just to see.... __________________ [COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B] [FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world [/COLOR][/FONT] [COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL] [COLOR="LightBlue"]KCBS MABA[/COLOR] [COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR] The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL] K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL] J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL]

11-03-2013, 12:53 AM	#5
PigxelPerfectBbq Is lookin for wood to cook with. Join Date: 07-24-13 Location: Detroit, Michigan	Well here in michigan it's certainly offseason ^.^ we don't have the luxury you guys do down south. I'll try to dilute it , I'm unsure of the exact amount I used but it was about 3/4 of what was made according to kosmos package instructions. I'm all for injecting for moisture as long as I can achieve that without really affecting/masking the true taste.

11-03-2013, 06:55 AM	#7
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	Try a smaller needle and inject a smaller amount in more spots, get more distribution into the piece of meat. __________________ Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817

11-03-2013, 08:18 AM	#8
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Definitely an off season up here. For an event in MI you have 8 months to think about that brisket. Haha.. The mixing directions on the bag are more of a suggestion so it may vary depending on how you cook and your other techniques. Like suggested above make it a little less strong and try it again as it is a great product. Calling Kosmos might help answer some questions too. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

11-03-2013, 08:39 AM	#9
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	I do not inject, but I do marinate my brisket. 4 of the last 5 contests I entered I finished in the top 10 with brisket. The 5th one I was 15th but that brisket had issues. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

11-03-2013, 08:43 AM	#10
Fat Freddy is One Chatty Farker Join Date: 12-31-10 Location: Albert City, Iowa Name/Nickname : Fred	I am not sure what ratios you used but what I will say is watch the labels on Kosmos, and there is nothing wrong with the product. It MAY be right but I had a sample bag that said enough for 2 briskets and then on the regular size bag it says enough for 2 briskets. seems to be exact same label. The directions give specific instructions(I use less) but if someone is thinking they have to use half a bag for 1 brisket there could be an issue. __________________ Oversize Load BBQ team ......... forever haunted by .0116

11-03-2013, 09:45 AM	#11
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Over the years I've adjusted my injection a few times. I've finally settled in using Butchers (similar to Kosmos'), but I double the water, and I make certain it sets-up overnight. I've found that if I use it as prescribed, or if I mix it and inject it withing a short period of time, I end up with a fairly strong taste of injection. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-03-2013, 10:39 AM	#12
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	One more thing, the Reserve Blend I am sure does have seasonings in it which may be what you are tasting. You might want to try his Moisture Magic as that will be a flavorless phosphate injection. A lot of teams will make their own injection and add some Moisture Magic to it. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

11-03-2013, 08:24 PM	#14
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	In competition I've been injecting and wrapping for many years. It makes a difference in moisture. I cooked for years on an fe100. 2 butts and 2 briskets. However if I cook 2 cases of butts at once I don't do anything but rub. I get a moister product. Same with about 120 lbs of briskets. But that's a heck of a cost for a contest unless you're vending as well. Of course other smokers that are not as insulated and sealed may cause different results. __________________ Ford Retired competition cook. BBQ mentor.