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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 08-12-2013, 02:03 PM   #1
dano
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Default Injecting thighs?

Was thinking about using some homemade and commercial injections in my thighs but am not sure how much to do. Do you guys use a specific amount of injection or do you inject as much as the thigh can hold? Thinking about using Fab C Dark...and thoughts....injection time?
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Unread 08-12-2013, 02:12 PM   #2
Pole D
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I don't inject thighs.
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Unread 08-12-2013, 02:26 PM   #3
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I did it.
Did not help.

But.....
Maybe others have different results.

TIM
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Unread 08-12-2013, 02:32 PM   #4
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I use FAB CD and really like the results. it seems to add a layer of moisture and flavor that I was miss before.
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Unread 08-12-2013, 02:34 PM   #5
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We don't inject.
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Unread 08-12-2013, 02:34 PM   #6
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I inject with a homemade injection, and I think it adds a layer of flavor. I inject about an hour before I put the chicken on to start cooking.
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Unread 08-12-2013, 02:44 PM   #7
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I've been using Butcher's bird booster with great results.
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Unread 08-12-2013, 02:57 PM   #8
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I use FAB CD and really like the results. it seems to add a layer of moisture and flavor that I was miss before.
Did you inject after inspection or just before cooking?
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Unread 08-12-2013, 03:33 PM   #9
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I inject as much broth as they can hold
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Unread 08-12-2013, 08:08 PM   #10
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I once injected with Welch's white grape peach juice, got a 2nd place call, but I think it was pure luck...
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Unread 08-13-2013, 07:28 AM   #11
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Quote:
Originally Posted by dano View Post
Did you inject after inspection or just before cooking?
Against the rules to inject before inspection.
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Unread 08-13-2013, 08:17 AM   #12
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Quote:
Originally Posted by dano View Post
Did you inject after inspection or just before cooking?
about 3-4 hours before they hit the cooker.
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Unread 08-13-2013, 08:40 AM   #13
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
about 3-4 hours before they hit the cooker.
Thanks! I will give it a shot.
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Unread 08-13-2013, 08:45 AM   #14
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Quote:
Originally Posted by RobKC View Post
Against the rules to inject before inspection.
Thanks. I was just wondering if people were injecting after inspection and letting it rest or if it was done right before the food went on.
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Unread 08-13-2013, 09:16 AM   #15
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Quote:
Originally Posted by dano View Post
Thanks. I was just wondering if people were injecting after inspection and letting it rest or if it was done right before the food went on.
Probably all depends on the injection. If it's like a brine, you wouldn't want to leave it in there all night.
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