BBQ_Mayor
is Blowin Smoke!
Has anybody used the Butcher Pork Injection for their pork in a comp? I'd like to here the pros/cons and how it worked.
Is it worth a try?
Is it worth a try?
Ray - it's definitely worth a try...
Our first go at using it was last year at the Pork expo QLossal. We shot up our butts and our whole hog with Butcher and wound up with a 2nd place hog and 3rd in pork.
There are pretty good teams using this stuff including the Butcher BBQ team itself which scored 1st in pork at the Jack last year. Give David a ring...great product and really top notch customer service.
http://www.butcherbbq.com/
Thanks Neal. You going to be at the Expo again this year?
Neal - did you mix it with water or a juice cocktail? Just curious. I just got some in and will probably play around with it this weekend.
Ray,
We just got started using the butcher bbq and so far so good pork is all I have tried it on and I like it. I may change my comp recipe later and use it but not sure yet need more experimenting for consistancy.
I went to a bbq cooking class recently and learned some more, I tasted a brisket done with it and was impressed.
What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup. hth
Steve
What is the 24 hour refrigerated wait do to it?
Yours in BBQ,
Cliff
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We played around with it a little before we found our competition recipe. We do use juice, but we cut it with water. Some guys like to mix it a little thin to help it inject and flow better.
What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup.
Neil, Can you tell me the kind of juice you used. How much, percentage water to juice, ETC.