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Old 10-29-2008, 07:03 AM   #10
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I rinse the cryo purge off, do minimal trimming, season lightly and put into a giant zipper bag and into the fridge. A couple of hours later, placing the brisket fat down (still in the bag, but in a utility tub) I do my injection work right through the plastic. Some of the leakage will turn the seasoning into a slather, but that's okay for now. the tub goes back into the fridge for a couple of more hours. Next I remove from the bag, blot the excess injection, re-season and go to the cooker.

I'm still in a experiment stage on this but......I've been reserving some of my injection, warming it up and shooting again during the plateau.

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