The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 04-20-2012, 11:29 AM   #1
Bbqin fool
is one Smokin' Farker
 
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!
__________________
Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife"

[COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR]
[COLOR=#0000ff][/COLOR]
[COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]
Bbqin fool is offline   Reply With Quote


Old 04-20-2012, 11:58 AM   #2
CMALANGA
On the road to being a farker
 
CMALANGA's Avatar
 
Join Date: 10-22-07
Location: Farmingdale, NY
Default

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.
__________________
Bad Ass Competition BBQ Team
Certified BBQ Judge
22" WSM
26" Weber Kettle
22.5" Weber Kettle
Large BGE
CMALANGA is offline   Reply With Quote


Thanks from:--->
Old 04-20-2012, 12:01 PM   #3
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

I inject, then apply the rub, then go light the fire, so it's about 1 hour ahead of time...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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.
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Old 04-20-2012, 12:07 PM   #4
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

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.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Old 04-20-2012, 01:08 PM   #5
Parts_Guy
On the road to being a farker
 
Join Date: 10-26-11
Location: Coloma,WI
Default

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.
__________________
Peter Matijevich Smokin' Croatians
Parts_Guy is offline   Reply With Quote


Thanks from:--->
Old 04-20-2012, 08:58 PM   #6
Jeffp
On the road to being a farker
 
Join Date: 07-13-11
Location: Bakersfield, Ca
Default

I like to do it at least 4 hours but usually shoot for 6.
__________________
Backwoods Chubby G2, Ranch Kettle, 22.5 OTGs black and blue, WSMs 22,18, Mini WSM
Jeffp is offline   Reply With Quote


Thanks from:--->
Old 04-21-2012, 12:09 AM   #7
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Default

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.
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts