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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 10-09-2013, 11:13 AM   #1
fergolicious
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Default Brining

How many competition teams brine their chicken and pork for a comp? I know this topic has probably already been discussed. Also, how many brine and inject these two meats? Just curious.
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Unread 10-09-2013, 03:24 PM   #2
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Just a guess, but I would imagine that number to be up too 90%?
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Unread 10-09-2013, 03:50 PM   #3
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Injection only here (subject to change).
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Unread 10-09-2013, 06:46 PM   #4
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It might be something we do.... maybe.....
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Unread 10-09-2013, 06:50 PM   #5
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What is this injection and brining you speak of???

But really, we inject, but don't brine
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Unread 10-10-2013, 06:29 AM   #6
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I will have to say I inject my chicken.
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Unread 10-10-2013, 09:06 AM   #7
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Brine, doing half chickens here in Texas. Heavy salt solution, cause salt makes the meat "pop".
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Unread 10-10-2013, 11:44 AM   #8
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Brine chicken, inject pork.
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Unread 10-10-2013, 04:25 PM   #9
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- Inject chicken with Butcher BBQ Bird Booster Original (may start 50/50 mix with their Chipotle, we'll see if it helps at our next comp)
- Inject pork with Smoke on Wheels Pork Marinade and Injection (finally gluten free since Andy loves me... or I bugged him enough that he got sick of me crying that I couldn't use it!)
- Inject brisket with Butcher BBQ Prime Injection plus some other additives
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Unread 10-10-2013, 04:44 PM   #10
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Like others, brine chicken and inject pork
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Unread 10-10-2013, 08:58 PM   #11
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^^^^what he said^^^^ And I do have to plug Butcher BBQ for the injection.... Good Stuff!
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Unread 10-11-2013, 05:47 AM   #12
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trust your butcher
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Unread 10-11-2013, 10:09 AM   #13
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Inject both
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