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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2012, 05:58 AM   #16
swamprb
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You might want to try some Smoky Okies "Deep Beef" with the Butchers Brisket injection. I mix mine in graduated Nalgene Quart jars usually on Friday, refrigerate and inject Saturday evening. I've mixed it up to 3 days prior to a comp.
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Unread 11-28-2012, 06:07 AM   #17
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I have heard that the seeds of papaya where actually used to breakdown or tenderize brisket. The seeds will not thicken the injection though
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Unread 11-28-2012, 08:02 AM   #18
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Quote:
Originally Posted by Boshizzle View Post
I screwed up my brisket big time in my last competition. Tuffy was there and competed too. I came in 11th. He came in 10th. My injections also used Butchers and it wasn't thick. If I hadn't screwed up (and I know what I did wrong now) I would have scored much better. Overall, I came in 4th, Tuffy came in 5th.

So what? The point is, just use what you like. I don't use phosphates when cooking at home and my briskets come out good all the time.

Seriously, bro, don't get caught up in what other people do. It isn't worth it. You know what's good and you know what you like. Stick with that.

This brisket had no phosphates. It was just BBQ'd straight up. That's the way I prefer it and I bet most people prefer it that way too.

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Unread 11-28-2012, 08:17 AM   #19
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I use beef broth with my Butchers injection. I mix and chill it the night before I inject. The mixture seems to stiffen up when chilled, so if you chill it before injecting. It seems to work better.
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Unread 11-28-2012, 11:26 AM   #20
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Papain can leave the brisket mushy if injected. I did not like the results at all
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Unread 11-28-2012, 12:36 PM   #21
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I've found that if you blend it and refrigerate prior to injecting, it gets thicker.

If you want it thicker, I second the xanthan gum solution. You can find it in the gluten-free baking section of some supermarkets. It is pricey but a little goes a long way. It seems to work best if blended.

I tried to make my own pork phosphate injection because I didn't like the taste of the commercially available ones. It has been a failure to date but the xanthan gum worked as intended.
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Unread 11-30-2012, 11:20 AM   #22
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Arrow root!
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Unread 11-30-2012, 03:33 PM   #23
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My beef injection is pretty much the same consistency as water. I use the 16 gauge veterinary needles. They make a very small hole and very little comes back out.
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