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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 06-18-2009, 09:36 PM   #1
swamprb
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Default Should I inject in this situation?

Doing a backyard comp at a grocery store Saturday-they provide the meats and prep has to be done onsite day of- OR they have allotted 1 hour time slots Friday during business hours. Meats are Whole Salmon, 4 Spare Ribs and a 5-7# brisket and are to be kept at the Market. I have a 7AM Friday time slot.

I was thinking of injecting the flat (Butcher) and letting it sit in the marinade 24 hours.

My other option is day of and with a High Heat cook doesn't really lend itself a lot of time in the meat.

I've always injected packers after meat inspection and massaged and twisted them to distribute the marinade before hitting the smoker. I won't be able to touch the meats after prepping at the store until Saturday.

What do you think? Is it worth a try? Or should I go natural?
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Unread 06-18-2009, 09:42 PM   #2
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unless this is a decent sized contest and/or payout,award,trophies are spectacular, I'd first think of going natural to save a few $ and time.

Seems like the right kind of contest to just test out a non-injected brisket.

Good Luck !! I'm sure you'll do great no matter which way you decide to go.
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Unread 06-18-2009, 09:53 PM   #3
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Go for it and learn..

If you are accustomed to injecting go for it... if you are trying to learn without injecting it is a good opportunity...

IMO I do what I want and I concentrate more on how it is cooked...

Yours in BBQ,

Cliff
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Unread 06-18-2009, 11:33 PM   #4
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I PM'd you
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Unread 06-19-2009, 09:41 AM   #5
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I'd inject it...even if the soak time is reduced I would still inject.
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Unread 06-19-2009, 11:33 AM   #6
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Fark! I just got back and didn't inject it. They had us in the meat dept. with a store rep standing by to make sure I was following safe food handling procedures. I had to filet the salmon and pull the pinbones and tear the membranes off babybacks and by the time I trimmed up the brisket my time was nearly up and another cook was waiting his turn.

If I get set up early enough I may try to shoot it up, time will be tight.
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Unread 06-20-2009, 10:06 AM   #7
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Dang Brian, I could have offered to b$tch for you for a couple of hours this morning. My bad.
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