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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 07-29-2012, 10:28 AM   #1
Q-Dat
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Default So A Brisket Slice Should Be Able To Do This Right???

uploadfromtaptalk1343575710536.jpg
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Old 07-29-2012, 10:41 AM   #2
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Yep - and then it should pull apart fairly easily (not like a rubber band) . From what I can see from here that one looks good .
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Old 07-29-2012, 10:43 AM   #3
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Thanks! This one stretched just a tiny bit before breaking.
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Old 07-29-2012, 12:23 PM   #4
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Yep...looks like you nailed it! See how there are no breaks at the top...
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Old 07-29-2012, 12:27 PM   #5
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Nailed it from here.
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Old 07-29-2012, 02:50 PM   #6
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Thanks folks! Now I gott figure out how to avoid injection stains like the ones you can see here.

uploadfromtaptalk1343591451020.jpg
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Old 07-29-2012, 04:57 PM   #7
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Inject with the grain not across it and you won't get track marks.
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Old 07-29-2012, 05:32 PM   #8
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
Inject with the grain not across it and you won't get track marks.

See thats why I'm confused. I injected 100% with the grain. I think my broth mixture may just be too strong.
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Old 07-29-2012, 06:58 PM   #9
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If it is a well marbled brisket you're going to get track marks regardless how you inject it. The injections will pass thru the collagen walls regardless.

Looks good Q-Dat. I need a brisket lesson!
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Old 07-29-2012, 11:45 PM   #10
Q-Dat
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Thanks for that info, I had no idea about the marbling.

I guess the best thing to do with needle marks is probably just mix something darker into the drippings for soaking the slices in before boxing.
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Old 07-30-2012, 09:05 AM   #11
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Quote:
Originally Posted by Q-Dat View Post
Thanks folks! Now I gott figure out how to avoid injection stains like the ones you can see here.

Attachment 68533
It may depend on what you're injecting with? I've heard that the Fab B is darker and is more likely to stain than Fab B Light. I've only used the Light, and Butchers so I couldn't tell you for sure from personal experience.
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Old 07-30-2012, 09:44 AM   #12
Q-Dat
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Quote:
Originally Posted by Wampus View Post
It may depend on what you're injecting with? I've heard that the Fab B is darker and is more likely to stain than Fab B Light. I've only used the Light, and Butchers so I couldn't tell you for sure from personal experience.
I used this.
uploadfromtaptalk1343659395080.jpg

Mixed per the directions with a dash or two of Worcestershire and some Amesphos. It was kinda dark.
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Old 07-30-2012, 11:33 AM   #13
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thats what I use minus the worcesterhire and Amesphos...I also soak my brisket slices in the same solution, just heated and a little more concentrated, before turn-ins...it's been working for us and no injection stains
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Old 07-30-2012, 04:47 PM   #14
Gowan
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The soup-soak masks injector marks. Downside is it will darken the entire slice making it look like pot roast instead of BBQ brisket. KCBS judges don't seem to care though, at least not in this part of the country.
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Old 07-30-2012, 04:49 PM   #15
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You have it all wrong, it should be much stiffer in my experience
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