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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 12-29-2007, 05:56 PM   #1
Mutha Chicken BBQ
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Default Comp Brisket?

Hey fella's,

Just courious how many of you fella's Inject your brisket for comp's with Fab product's?

I have tried on 2 occasions with no success. I just ordered a new product that is along the same lines as the Fab products.

That Being said. I had absolutly no luck with the Fab products and don't really have faith in the new stuff. But I keep hearing that you gotta inject to win. This year I got a first and a fourth in brisket outta 5 comps. Without injecting.

Can anybody enlighten a brother on

A) How to use the stuff correctley
B) Do I really need it, Is everybody out there using it?
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Unread 12-29-2007, 06:11 PM   #2
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This thread might give you some of the information you seek.

FAB B
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Unread 12-29-2007, 06:14 PM   #3
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My guess is that for every team that injects you'll find another that doesn't. I've tried both ways and have had mixed results. I have to admit that I'd never considered it until I read about it here.

What we've been doing is cooking 1-injected and 1-not at the comps. When we start prepping for turn in we take a slice from both right were the flat meets the point. The one that tastes the best gets turned in.

Only had 1 comp where this was a disaster and they both tasted like crap.

This year we did 5 comps and placed in the top 5 two times (2nd & 5th). Both were not injected.
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Unread 12-29-2007, 06:20 PM   #4
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Sorry for the Re-re-hashing of the same ole same ole,

Mr. Moderator fell free to pull this listing. I should have known.

The next thread will be Fat side up/ Fat side down
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Unread 12-29-2007, 08:23 PM   #5
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I have not injected, but may start. I had a 12th place in BelAir MD. feel really good about that one, big names there. still I would like to improve my scores. I think injecting would help. I will be tring fab over the next couple of months. looked on the net to see how the ingredients work. take a look. a lot of names for m.s.g.
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Unread 12-29-2007, 10:47 PM   #6
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Dan, I injected in Dover with the product I think you're talking about. Placed somewhere in the 30's I think. I thought it was pretty good, but the judges thought otherwise.
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Unread 12-29-2007, 10:57 PM   #7
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Quote:
Originally Posted by Mutha Chicken BBQ View Post
The next thread will be Fat side up/ Fat side down
That has been discussed so many times. Please try the search first.
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Unread 12-29-2007, 11:42 PM   #8
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If you read all nine pages of the fab b thread, I think it comes down to what you're used to. If you know what the judges are looking for and can provide that, it's what counts. I wouldn't look at it as a crutch, more of it's part of their competition recipe. I've tried injections before but found that they don't make that much of a difference for my cooking. What makes the difference is the quality of meat, the amount of prep-time, and the amount of foil time.

But that's me. I'm not as seasoned as these guys. It's not illegal to use and it works for people so take your pick. It would be interesting to see some post with and without pics to see the differences in color and moisture content.
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Unread 12-29-2007, 11:44 PM   #9
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Butcher's BBQ has a similar product to FAB. Costs about half.
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Unread 12-30-2007, 12:06 AM   #10
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Having read some of the other posts about the way teams do it, it makes me wonder if they do this for all their cooking or only competitions. I've never had anyone complain about my brisket coming out flavorless with just rubs. Color has always been good, and they are almost always moist.

Looking at Poobah's post from earlier about his process with the marinades, rubs, sauce scares the crap out of me from a time perspective.
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Unread 12-30-2007, 09:29 PM   #11
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Haven't tried FAB or any of the super injections. We came in 5th in Bel Air and didn't inject. We did inject one brisket with just beef broth and it seems to come out a bit moister.

chinesebob, you'll find a lot of folks don't cook at home they way they do at a competition. At the comp, they are looking to do what they think the judges like, but that isn't always their personal preference. It also takes some extra time.
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Unread 12-31-2007, 09:24 AM   #12
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I know a lot of people that have sucess with FAB (or other) injections. We have tried comp brisket just about evey way you can and every time we injected, with anything, it never worked out for us. I would say practice a lot (at home) and use the method that works best for you and your smoker.
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Unread 12-31-2007, 12:24 PM   #13
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I inject but not with Fab B.
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Unread 12-31-2007, 02:24 PM   #14
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I have done both,but I know what the "new" stuff is that you are talking about and I used it at the Rawhide Az. dual contest and I got 3rd place KCBS brisket and 4th place IBCA brisket using it.I am going to use it again in 2 upcoming events and after that I can evaluate how well I think it really does.I may or may not use it in the future depending how the next comps do.I think you have to use it at least 3 or4 times before you are sure it will,or will not work out for you.The briskets I did with it were great though,the best I have made,I think.BTW,I also used the FAB, and had poor success with that,and after doing ALOT of research I know why it is a poor choice for injecting.
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Unread 01-02-2008, 06:21 PM   #15
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I've used FAB with mixed success on brisket in KCBS comps. My best success has been a 1st with a FAB/water mix. Other times I haven't made top 20 with the same recipe. Judges

I tried with beef broth, and other liquids. I did one this weekend with FAB & water and cooked slower than normal, and really liked the outcome.
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