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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 04-20-2012, 11:29 AM   #1
Bbqin fool
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Join Date: 04-25-11
Location: Ruther Glen, VA
Default Injection question

Hi all. I'm new top the competition circuit and was curious as to how early to do you inject your big meats? Right after meat inspection? Right before going on cooker? Somewhere in between? Thanks!
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Old 04-20-2012, 11:58 AM   #2
On the road to being a farker
Join Date: 10-22-07
Location: Farmingdale, NY

We've done as much as 12 hours and more recently as little as 5 hours. Because my injection ingriedients were not consistent I can't say whther one was better than the other. I can our greatest success to date came with only a 5 hour marinading time. My experience level though is equal to or just above yours, so I'm by no means an accomplished compeition cook.
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Old 04-20-2012, 12:01 PM   #3
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

I inject, then apply the rub, then go light the fire, so it's about 1 hour ahead of time...
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 04-20-2012, 12:07 PM   #4
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Join Date: 04-22-10

i would have to say it depends on the product your using and how your cooking.

but for me, i cook the big meats overnight and i inject @ 6-8 hours before cooking.

you could probably do more or less and be fine, but i like to just get sh*t done and out of the way.
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Old 04-20-2012, 01:08 PM   #5
On the road to being a farker
Join Date: 10-26-11
Location: Coloma,WI

For us, we had been injecting our pork 6-8 hours ahead of time. The last contest was our best placing and we did it 2-3 hours ahead of time.
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Old 04-20-2012, 08:58 PM   #6
On the road to being a farker
Join Date: 07-13-11
Location: Bakersfield, Ca

I like to do it at least 4 hours but usually shoot for 6.
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Old 04-21-2012, 12:09 AM   #7
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Join Date: 07-11-10
Location: Gilroy, CA

I get my meat inspected ASAP and get started on trimming, injecting and rubbing the big meats right away. The longer the flavorings have to be in contact with the meat, the better IMO. Chicken and ribs are a different story since the flavors don't need to penetrate as deep (hehe...penetrate..), but I like the big meats to sit in that flavor as long as possible.
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