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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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Old 02-18-2011, 09:08 PM   #1
motoeric
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Default Comp Brisket Injection

Hi,

If you were going to make an injection, as opposed to buying FAB or Butcher Boys, what would go in it?

Do the majority of high end competitors use commercial injections?

Thanks,

Eric
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Old 02-18-2011, 09:19 PM   #2
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Knorr Gravy mix.
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Old 02-19-2011, 12:13 AM   #3
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Onion soup mix & beef broth.
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Old 02-19-2011, 12:56 AM   #4
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One package of Au jus mixed with 2 cups beef broth, 3 tbsp of bacon drippings, 1 tbsp of worcestershire sauce, 1 tblsp garlic powder, and 1 teasp of garlic powder. Every top ranked team however, uses either FAB, Butchers blend, or Kosmos Q, mixed with some concoction of their own.
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Old 02-19-2011, 01:08 AM   #5
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Go to; http://www.thebbqcentralshow.com/archives.html scroll down to the BBQ brisket round table. There you will hear top competitors discuss how they cook briskets and what they inject with.
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Old 02-19-2011, 02:15 AM   #6
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If I was making my own, I'd add Amesphos.
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Old 02-19-2011, 05:05 AM   #7
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Default an alternative

One alternative is to not inject. Make up for it with superior quality meat (prime, or wagyu) that has more natural beef flavor than most briskets, and tweak the flavor in other ways. A little application of concentrated beef stock post-slicing can help.

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Old 02-19-2011, 09:19 AM   #8
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Old 02-19-2011, 09:59 AM   #9
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Good call Crash. Damn and I thought I was the only one that knew about this stuff. ;)

Basically phosphates will retain moisture. No flavor, just retention.


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Old 02-19-2011, 04:04 PM   #10
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I would add the amosphose (tri-sodium phosphate), salt, msg, I+G and a bit of flavoring to include worchestershire powder, chipolte powder, garlic powder, onion powder, hickory smoke powder or mesquite smoke powder and blend it all with low-salt beef broth. Other things can be added and you can use too much of all of the above but experimentation will assist in the proper portions. Just saying . . . . . . . . . .
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Old 02-19-2011, 04:06 PM   #11
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Thanks everyone!

I appreciate the advice.

Eric
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Old 02-19-2011, 05:08 PM   #12
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Remember when we used to cook meat?
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Old 02-19-2011, 05:14 PM   #13
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Quote:
Originally Posted by Bigmista View Post
Remember when we used to cook meat?
I with you bud sounds like a chemistry exam to me
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Old 02-19-2011, 06:36 PM   #14
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Before I used the obvious, I used phosphate, beef broth, and marinaded with Head Country marinade.
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Old 02-20-2011, 07:01 AM   #15
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I make sure I buy MSG FREE beef broth. Then add 2 tablespoons of Accent.
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