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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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12-29-2007, 05:56 PM | #1 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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Comp Brisket?
Hey fella's,
Just courious how many of you fella's Inject your brisket for comp's with Fab product's? I have tried on 2 occasions with no success. I just ordered a new product that is along the same lines as the Fab products. That Being said. I had absolutly no luck with the Fab products and don't really have faith in the new stuff. But I keep hearing that you gotta inject to win. This year I got a first and a fourth in brisket outta 5 comps. Without injecting. Can anybody enlighten a brother on A) How to use the stuff correctley B) Do I really need it, Is everybody out there using it? |
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12-29-2007, 06:11 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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12-29-2007, 06:14 PM | #3 |
Found some matches.
Join Date: 04-19-07
Location: Tempe, AZ
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My guess is that for every team that injects you'll find another that doesn't. I've tried both ways and have had mixed results. I have to admit that I'd never considered it until I read about it here.
What we've been doing is cooking 1-injected and 1-not at the comps. When we start prepping for turn in we take a slice from both right were the flat meets the point. The one that tastes the best gets turned in. Only had 1 comp where this was a disaster and they both tasted like crap. This year we did 5 comps and placed in the top 5 two times (2nd & 5th). Both were not injected.
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BBQ Magic - AZ Que Crew Med Spicewine, 3 El Cheapo Offsets, WSM |
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12-29-2007, 06:20 PM | #4 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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Sorry for the Re-re-hashing of the same ole same ole,
Mr. Moderator fell free to pull this listing. I should have known. The next thread will be Fat side up/ Fat side down |
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12-29-2007, 08:23 PM | #5 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I have not injected, but may start. I had a 12th place in BelAir MD. feel really good about that one, big names there. still I would like to improve my scores. I think injecting would help. I will be tring fab over the next couple of months. looked on the net to see how the ingredients work. take a look. a lot of names for m.s.g.
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12-29-2007, 10:47 PM | #6 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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Dan, I injected in Dover with the product I think you're talking about. Placed somewhere in the 30's I think. I thought it was pretty good, but the judges thought otherwise.
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12-29-2007, 10:57 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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That has been discussed so many times. Please try the search first.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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12-29-2007, 11:42 PM | #8 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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If you read all nine pages of the fab b thread, I think it comes down to what you're used to. If you know what the judges are looking for and can provide that, it's what counts. I wouldn't look at it as a crutch, more of it's part of their competition recipe. I've tried injections before but found that they don't make that much of a difference for my cooking. What makes the difference is the quality of meat, the amount of prep-time, and the amount of foil time.
But that's me. I'm not as seasoned as these guys. It's not illegal to use and it works for people so take your pick. It would be interesting to see some post with and without pics to see the differences in color and moisture content.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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12-29-2007, 11:44 PM | #9 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Butcher's BBQ has a similar product to FAB. Costs about half.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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12-30-2007, 12:06 AM | #10 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Having read some of the other posts about the way teams do it, it makes me wonder if they do this for all their cooking or only competitions. I've never had anyone complain about my brisket coming out flavorless with just rubs. Color has always been good, and they are almost always moist.
Looking at Poobah's post from earlier about his process with the marinades, rubs, sauce scares the crap out of me from a time perspective.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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12-30-2007, 09:29 PM | #11 |
Full Fledged Farker
Join Date: 11-13-07
Location: Frederick County, MD
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Haven't tried FAB or any of the super injections. We came in 5th in Bel Air and didn't inject. We did inject one brisket with just beef broth and it seems to come out a bit moister.
chinesebob, you'll find a lot of folks don't cook at home they way they do at a competition. At the comp, they are looking to do what they think the judges like, but that isn't always their personal preference. It also takes some extra time. |
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12-31-2007, 09:24 AM | #12 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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I know a lot of people that have sucess with FAB (or other) injections. We have tried comp brisket just about evey way you can and every time we injected, with anything, it never worked out for us. I would say practice a lot (at home) and use the method that works best for you and your smoker.
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12-31-2007, 12:24 PM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I inject but not with Fab B.
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12-31-2007, 02:24 PM | #14 |
Full Fledged Farker
Join Date: 03-15-07
Location: phoenix,az.
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I have done both,but I know what the "new" stuff is that you are talking about and I used it at the Rawhide Az. dual contest and I got 3rd place KCBS brisket and 4th place IBCA brisket using it.I am going to use it again in 2 upcoming events and after that I can evaluate how well I think it really does.I may or may not use it in the future depending how the next comps do.I think you have to use it at least 3 or4 times before you are sure it will,or will not work out for you.The briskets I did with it were great though,the best I have made,I think.BTW,I also used the FAB, and had poor success with that,and after doing ALOT of research I know why it is a poor choice for injecting.
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BBQ Bullies competition BBQ team Phoenix,Az. |
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01-02-2008, 06:21 PM | #15 |
On the road to being a farker
Join Date: 06-06-07
Location: Owensboro, KY
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I've used FAB with mixed success on brisket in KCBS comps. My best success has been a 1st with a FAB/water mix. Other times I haven't made top 20 with the same recipe. Judges
I tried with beef broth, and other liquids. I did one this weekend with FAB & water and cooked slower than normal, and really liked the outcome.
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Big Tom Pigs-R-Us cooking team |
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