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Unread 08-05-2006, 10:28 AM   #6
The_Kapn
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Injecting is not a comp-centric thing at all.

I inject ALL roast type cuts including Brisket, Butts/Shoulders, and Chuck at home and otherwise. I even injected a Fattie one time--just for fun
Best way I know of to add moisture and flavor INTO the meat, not just on the surface.
I "pump them up" and normally get a full quart or more injection into each Brisket or Butt.

Well worth the effort and mess to me.

TIM

JIMMY--WIFI at Birmingham???????
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Last edited by The_Kapn; 08-05-2006 at 10:51 AM..
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