拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 08-12-2013, 02:03 PM   #1
dano
is one Smokin' Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
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?
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is online now   Reply With Quote


Old 08-12-2013, 02:12 PM   #2
Pole D
Full Fledged Farker
 
Join Date: 09-06-09
Location: Cary, NC
Default

I don't inject thighs.
Pole D is offline   Reply With Quote


Thanks from:--->
Old 08-12-2013, 02:26 PM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Default

I did it.
Did not help.

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

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from: --->
Old 08-12-2013, 02:32 PM   #4
Smokin' Gnome BBQ
is Blowin Smoke!
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Default

I use FAB CD and really like the results. it seems to add a layer of moisture and flavor that I was miss before.
__________________
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, MAKE IT MEATY!Shippensburg Beverage Center and D & T Electric. Thank You. barbequekansascity.com = Chop's Power Injectors.
Smokin' Gnome BBQ is offline   Reply With Quote


Thanks from:--->
Old 08-12-2013, 02:34 PM   #5
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Default

We don't inject.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Thanks from:--->
Old 08-12-2013, 02:34 PM   #6
tnjimbob
Full Fledged Farker
 
tnjimbob's Avatar
 
Join Date: 02-02-12
Location: Nashville, Tn
Default

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.
__________________
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
tnjimbob is offline   Reply With Quote


Thanks from:--->
Old 08-12-2013, 02:44 PM   #7
cpw
is Blowin Smoke!

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

I've been using Butcher's bird booster with great results.
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub & Superior Smokers
cpw is offline   Reply With Quote


Thanks from: --->
Old 08-12-2013, 02:57 PM   #8
dano
is one Smokin' Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Default

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?
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is online now   Reply With Quote


Old 08-12-2013, 03:33 PM   #9
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Default

I inject as much broth as they can hold
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Thanks from:--->
Old 08-12-2013, 08:08 PM   #10
Willie's Smokehouse
On the road to being a farker
 
Willie's Smokehouse's Avatar
 
Join Date: 12-04-09
Location: Brandon,Fl
Default

I once injected with Welch's white grape peach juice, got a 2nd place call, but I think it was pure luck...
Willie's Smokehouse is offline   Reply With Quote


Thanks from:--->
Old 08-13-2013, 07:28 AM   #11
RobKC
is one Smokin' Farker

 
Join Date: 07-10-07
Location: Summerville, SC
Default

Quote:
Originally Posted by dano View Post
Did you inject after inspection or just before cooking?
Against the rules to inject before inspection.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Old 08-13-2013, 08:17 AM   #12
Smokin' Gnome BBQ
is Blowin Smoke!
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Default

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.
__________________
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, MAKE IT MEATY!Shippensburg Beverage Center and D & T Electric. Thank You. barbequekansascity.com = Chop's Power Injectors.
Smokin' Gnome BBQ is offline   Reply With Quote


Thanks from:--->
Old 08-13-2013, 08:40 AM   #13
dano
is one Smokin' Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Default

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.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is online now   Reply With Quote


Old 08-13-2013, 08:45 AM   #14
dano
is one Smokin' Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Default

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.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is online now   Reply With Quote


Old 08-13-2013, 09:16 AM   #15
cpw
is Blowin Smoke!

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

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.
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub & Superior Smokers
cpw 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

Loading



All times are GMT -5. The time now is 10:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.