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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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Unread 05-16-2011, 04:00 PM   #1
Chipper
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Default Injecting Brisket with Fat

Has anyone tried rendering fat or using bacon or some other fat to inject into briskets? We have been discussing it and it seems like a fine idea. Which is why it probably isn't.
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Unread 05-16-2011, 04:00 PM   #2
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I've had the thought for a long time but I've never done it.
Watching with interest here...
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Unread 05-16-2011, 04:10 PM   #3
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Seems injecting pork fat into a beef product is asking trouble.

Also I wonder about the viscosity of the rendered fat having issues working evenly through the meat and potentially creating pockets within certain sections.

Just my .02. Certainly worth a try to check out how it affects the flavor profile.
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Unread 05-16-2011, 04:59 PM   #4
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Larding is a classic technique for things like beef tenderloin and mutton legs. I suspect that most of it would render out on a long cook.
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Unread 05-16-2011, 05:36 PM   #5
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One word..why?
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Unread 05-16-2011, 05:41 PM   #6
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I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?
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Unread 05-16-2011, 05:57 PM   #7
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Quote:
Originally Posted by jrbBBQ View Post
I've been thinking about this at well. One of the factors would be having good rendered beef fat and keeping it at a hot enough temp to pass through an injector easily which also means that the internal meat temp would have to either be higher or about the same as the liquid. So if i were going to do it, I would do it in the middle of the cooking process @ about 120 degrees or so. I don't really know if it'd work, and I haven't got motivated to try it yet, but that's whats rattling around in my head?
If you were going to do it hot you'd need beef tallow which melts around 114 degrees F. You'd need an all stainless injector with hi temp seals.
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Unread 05-16-2011, 08:43 PM   #8
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Plenty of fat in them already. What I like to do is inject FLAVOR into them.
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Unread 05-17-2011, 08:43 AM   #9
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Default Never tried this...but...

Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

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Unread 05-17-2011, 09:33 AM   #10
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Quote:
Originally Posted by goodbuddiesbbq View Post
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

Never stop trying and report all of your results to me only.
From my observations all the rubs, injections and sauces are similar. I think the entry with perfectly cooked and presented meat usually wins. I think gimics can only hurt you.
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Unread 05-17-2011, 11:22 AM   #11
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Why not just buy a well marbled brisket to begin with?
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Unread 05-17-2011, 11:24 AM   #12
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Quote:
Originally Posted by goodbuddiesbbq View Post
Have you ever been to a contest and their are always certain teams that crush it in a certain category? It is probably because they are doing something that the other million teams are not doing.

Most teams can cook.
Most rubs are good.
Most sauces taste good.

What else are you doing to separate your product? You would be shocked if you knew what we put in our injection other than Kosmos. We have had tremendous success with brisket and it is because we never stopped experimenting.

Never stop trying and report all of your results to me only.
I think you would be shocked at how simple some of the winning recipes are.
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Unread 05-17-2011, 11:55 AM   #13
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Injecting with fat is great! Adds flavor and moisture, just dont overdue it because it will get greasy.
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Unread 05-17-2011, 12:01 PM   #14
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Like this?



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Unread 05-17-2011, 12:30 PM   #15
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Now Brewmaster, I've got excited over a piece of meat before, but thats a little much don't ya think? Sorry, had to say it......
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