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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 01-18-2009, 02:25 PM   #46
Merl
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Quote:
Originally Posted by jtfisher63 View Post
I got my sample pack today, thanks Jeff. I went out and bought a 12.5lb packer to test it on tomorrow. I'm not getting up at 4:00am to inject for the four hour marinade, but by the time the egg warms up the brisket should have been marinading for around an hour. I'm going to use my normal brisket rub. I am also just going to mix the Butchers with plain water so I can see if I notice it. I haven't injected a brisket before so I figure plain water would be the best choice. I start a new thread tomorrow.
I use warmed appled juice for the liquid (helps to disolve the marinade.) I know some cooks use other fruit juices. I tend to avoid water becuase it does not add any flavor. I do not want to dilute anything which can add to my product.
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Unread 01-18-2009, 04:26 PM   #47
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Quote:
Originally Posted by Merl View Post
I use warmed appled juice for the liquid (helps to disolve the marinade.) I know some cooks use other fruit juices. I tend to avoid water becuase it does not add any flavor. I do not want to dilute anything which can add to my product.
Merl
Normally I wouldn't use water either. But beings that I have never injected a brisket before I wouldn't be able to tell if the flavor was from the Butchers or the juice, broth, etc. If I like the flavor this time I will probably expiriment with juices and broths.
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Unread 01-23-2009, 12:21 PM   #48
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In case anyone wonders later how it went, here's the link to my experience with Butcher's BBQ marinade

http://www.bbq-brethren.com/forum/sh...ad.php?t=55502
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