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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 11-28-2006, 10:07 AM   #1
Plowboy
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Default Brisket Injection

This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
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Unread 11-28-2006, 11:20 AM   #2
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Quote:
Originally Posted by Plowboy
This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
ARe you talking about physical marks from the needle, or stained meat?
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Unread 11-28-2006, 11:29 AM   #3
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Todd,

Don't use an injection that stains, like with a lot of Soy Sauce.
Inject with the grain as much as possible.
Inject SLOW to allow the fluid to migrate.
Don't inject a "quick shot" and move away. Inject as much in one area (slowly) as it will accept, then move away some for the next load.

If heavily injected, place in pan in frig overnight to catch the liquid that leaks out. And it will if really loaded,

If you are serious about competition, invest in a brine pump.
Now, "That is an injector" to borrow from Dundee
Do a search, it has been discussed several times.

Never ever been a problem except the one time I injected soy into a turkey breast

TIM

Moderator note:
As to being comp specific?
We will leave this here for a day or two to get the comp perspective. But, we inject in "recreational" que also.
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Unread 11-28-2006, 12:07 PM   #4
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Flip the brisket every hour or so to help distribute the injection.
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Unread 11-28-2006, 02:03 PM   #5
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I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.
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Unread 11-28-2006, 02:14 PM   #6
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Quote:
Originally Posted by Plowboy
I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.
Like this ?


This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.
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Unread 11-28-2006, 02:15 PM   #7
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Quote:
Originally Posted by Plowboy
I'm not concerned about staining. I know how to avoid that. It is the physical marks in the meat that I'm concerned about. I'll try the "with the grain" approach and see if I can avoid issue.

Randy has a hog sirenge that we use at comp. Has a pistol grip handle and holds a lot of fluid. I'll have to get a picture someday.
With the grain works well, you can also try using a smaller gauge needle.
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Unread 11-28-2006, 02:24 PM   #8
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I agree with Chris.. Check the thickness of the needle you are using... They can vary greatly. IToo thick a needle could easily spread the muscle fibers too far apart and make it difficult to close the gap to a less noticeable level as the internal temp is raised.
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Unread 11-28-2006, 03:10 PM   #9
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Quote:
Originally Posted by YankeeBBQ
Like this ?


This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.
Whoa! I think my Christmas wish list just got a little longer! Where'd I find something like that?
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Unread 11-28-2006, 03:47 PM   #10
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Quote:
Originally Posted by SmokeInDaEye
Whoa! I think my Christmas wish list just got a little longer! Where'd I find something like that?
I bought mine at alliedkenco.com but you can also get them at sausagemaker.com or from a vetrinary supply catalog. The one I saw in the vet catalog actually came with an extra barrel which I thought was nice.
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Unread 11-28-2006, 05:44 PM   #11
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Quote:
Originally Posted by YankeeBBQ
Like this ?


This is what I use. Works great. I don't get any visible holes in the meat. Which needle are you using ? I use the one with multiple holes in it.
Similar, but a different design.
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Unread 11-28-2006, 06:00 PM   #12
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I gotta have one of those. Used for intended purposes but never thought about using it for an injector.
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Unread 11-28-2006, 06:26 PM   #13
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Here's what we have.
http://www.qcsupply.com/Products/280.aspx
Attached Images
File Type: jpg 140845LG.jpg (7.5 KB, 668 views)
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Unread 11-28-2006, 07:07 PM   #14
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I see that they are around $50.00 (give or take a bit) and that they only hold a couple of ounces per load...still, the measured delivery is nice.

I still like my brine pump with hose that I got from www.butcher-packer.com. I sometimes inject copious amounts of pork or brisket and large volume pump lets me mix gallons of injection. Granted, it is $135.00 but has been worth every penny.

However, these measure dose injectors are really nice and would definately serve most of the brothers needs really well.
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Unread 11-28-2006, 07:13 PM   #15
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Quote:
Originally Posted by chad
I see that they are around $50.00 (give or take a bit) and that they only hold a couple of ounces per load...still, the measured delivery is nice.

I still like my brine pump with hose that I got from www.butcher-packer.com. I sometimes inject copious amounts of pork or brisket and large volume pump lets me mix gallons of injection. Granted, it is $135.00 but has been worth every penny.

However, these measure dose injectors are really nice and would definately serve most of the brothers needs really well.
Its a matter of scale. For 2-4 butts per comp, what we have works great. Better than the small cajun injector size.
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