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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-05-2011, 08:55 AM | #31 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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03-05-2011, 09:54 AM | #32 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-05-2011, 10:08 AM | #33 | |
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
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Thanks from:---> |
03-05-2011, 12:26 PM | #34 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Now for my .02 I like to inject, and Mad Max is right on about the judges. But for home use, If you like it do it. I think it helps with the moistness, and the right injection can add a lot of flavor.
I use "Better then Bouillon" found in most markets here in FLA. It's a paste that you dilute for use.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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03-05-2011, 02:41 PM | #35 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Yeah, I already knew that, and that's probably the main thing that keeps me from trying them. I can't stand ribs enhanced with phosphates and besides, I've never had a brisket that ended up dry....as long as I didn't procrastinate on the foiling or overcook. I guess the injections don't affect the flavor as negatively as the enhancements for ribs with phosphates, but it does makes me want to thing twice about it.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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03-05-2011, 07:04 PM | #36 |
On the road to being a farker
Join Date: 12-04-09
Location: Brandon,Fl
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brisket, injection |
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