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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 11-29-2012, 08:58 AM   #16
HookedonSmoke
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Interesting read...thanks!
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Unread 11-29-2012, 09:25 AM   #17
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Quote:
Originally Posted by glenntm View Post
We use the Game Changer from Oakridge. 4-5 hours on brine time.
Quote:
Originally Posted by southernstyle View Post
Cant go wrong with game changer. I leave mine for 5 hrs. The moisture is awesome
are you using full strength for this amount of time?
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Unread 11-29-2012, 09:34 AM   #18
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Quote:
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are you using full strength for this amount of time?
No, you can use full strength for 1-2 hours but I prefer a longer brine. We cut it back to about 1/4. We are very happy with the results, but have had to use full strength before and had good results.
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Unread 11-29-2012, 09:55 AM   #19
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Quote:
Originally Posted by glenntm View Post
No, you can use full strength for 1-2 hours but I prefer a longer brine. We cut it back to about 1/4. We are very happy with the results, but have had to use full strength before and had good results.
Sounds great. I used it the free sample he gave out awhile back, but it was just to try out. I just ordered another pack that I plan on using for competitions.
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Unread 11-29-2012, 02:22 PM   #20
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We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours.

The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.
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Unread 11-29-2012, 03:30 PM   #21
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Quote:
Originally Posted by HookedonSmoke View Post
When making a brine is it best to use kosher salt or iodized table salt?
We use fine Sea Salt in our Game Changer brine, but if you don't have that and you're making your own, I would use Kosher.
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Unread 11-29-2012, 04:43 PM   #22
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It is NOT just how long....

I too use Oakridge game changer and love it.

It depends on how you mix it. I have done it full strength and half strength. The directions and estimated time are on the bags....

The last time, I used full strength and let them (thighs) soak for 5 hrs... turned out GREAT...

And thanks for the reminder, it is almost time to order again....
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Unread 11-29-2012, 10:42 PM   #23
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Quote:
Originally Posted by hogzgonewild View Post
We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours.

The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.
Thats very interesting, I've brined halves in KCS overnight for 8 -10 hours and never had any thing like that happen.
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Unread 11-30-2012, 12:41 AM   #24
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They say an hour per pound, but I've never had a problem going twice that.
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Unread 11-30-2012, 06:02 AM   #25
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Quote:
Originally Posted by cpw View Post
are you using full strength for this amount of time?
I mix it full strength.
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Unread 11-30-2012, 07:10 AM   #26
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here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?
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Unread 11-30-2012, 09:42 AM   #27
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Quote:
Originally Posted by Wager View Post
here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?
I've done it both ways and not noticed any difference (they both work great).
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Unread 11-30-2012, 11:23 AM   #28
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Great info here Thanks
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Unread 11-30-2012, 02:15 PM   #29
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Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results?
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Unread 11-30-2012, 03:22 PM   #30
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Quote:
Originally Posted by Shiz-Nit View Post
Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results?
The short answer is: Yes, you can.

However, I don't inject chicken thighs. They are small enough, the brine gets in there very easily without needing to inject.

Pork Butts are a different story. I highly recommend injecting them with Game Changer at full strength mixed with apple juice and ginger ale in a 50/50 ratio instead of water. I try to get at least 10-12 ounces into each butt.

Here's the process:
  • Trim your butts like you usually do.
  • Coat HEAVILY with our Comp or Secret Weapon rub.
  • Cover butt tightly in two layers of plastic wrap.
  • Then inject down through the plastic wrap until the butt can't take no more.
  • Rest in fridge or cooler for at least 8 hours.
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