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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 10-10-2012, 10:16 PM   #1
The Yankee Gator
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Default Injection question

Has anyone ever mixed Butchers beef injection with beef stock? I have used water before and I think I have used beef broth, but this time I used stock and it is thick and strange looking. Should I dump it and start over, or will it be O.K.? Thanks for any help!
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Unread 10-10-2012, 10:21 PM   #2
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Try it. I use beef broth, low sodium.
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Unread 10-10-2012, 10:41 PM   #3
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Did it clump up from improper mixing and heating? If so, you need to cook it out and stir like mad until it evens out or just toss it. If it's something different, as long as it can still be injected, it's worth a shot in my opinion. Personally, I think it was the mixing and heating as opposed to the stock.
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Unread 10-11-2012, 05:52 AM   #4
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Quote:
Originally Posted by The Yankee Gator View Post
Has anyone ever mixed Butchers beef injection with beef stock? I have used water before and I think I have used beef broth, but this time I used stock and it is thick and strange looking. Should I dump it and start over, or will it be O.K.? Thanks for any help!
When you use anything but water it will get thicker than with water. The volume of water can only hold "x" amount of volume of products with in itself. With other liquids they have already started holding product for flavoring. So this will affect the thickness. Strange looking is something that you will have to describe a little more. You didn't say it clumped just strange.
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Unread 10-11-2012, 05:52 AM   #5
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If your wanting a beefier flavor try our Prime Injection.
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Unread 10-11-2012, 05:59 AM   #6
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Using only water with the Butcher's Prime Injection has worked really well for us. Sure wish we discovered it before we moved to "no comp land".

We've tried them all and will stick with the Butcher.
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Unread 10-11-2012, 07:31 AM   #7
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SOME beef stocks will produce a "pot roast" flavor.
A couple of years ago a new team asked a couple of us to taste their brisket after turn-ins.
We asked if they used stock--"Yes" was the answer.
Pronounced "veggie" taste.

So, try it and taste the results BEFORE a comp.

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Unread 10-11-2012, 07:52 AM   #8
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I used stock in the prime injection last weekend for a family reunion cook. Best brisket I've made so far. Now most of that is because I cooked it perfectly(by accident), but I didn't notice a pot roast like flavor. It was slightly thicker than when I mixed it the day before, but I figured that was because the broth was cold and not room temp like when I mixed it. Still injected just fine.
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Unread 10-11-2012, 09:26 AM   #9
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Strange meaning different than usual. Kind of foamy on top and full of little bubbles. Could be it being thicker than usual, the bubbles can't float out after shaking it up. You have a GREAT product! Thanks
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Unread 10-11-2012, 12:16 PM   #10
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I do it all the time, it does tend to foam up a little when I first mix it and is thicker than when mixed with water. I haven't noticed either of those things having a negative effect.
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Unread 10-11-2012, 07:42 PM   #11
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Mine also has a little creamy foam on top and if you stir it once again it goes away. I mix mine up a couple hours before using and while it sets I get the same thing. Just before using I whisk it and have no problems thru the injection process.
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Unread 10-11-2012, 07:55 PM   #12
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David, what's the most in advance you recommend mixing? I like to have all of my contest things mixed before a contest, is mixing a couple of days before too early?
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Unread 10-11-2012, 08:49 PM   #13
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Quote:
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David, what's the most in advance you recommend mixing? I like to have all of my contest things mixed before a contest, is mixing a couple of days before too early?
Nope won't hurt a thing. Just keep it cold after mixing. I would let it set our a couple hours to come to room temp before injecting.
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