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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 02-15-2010, 01:27 PM   #1
bam
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Default For those who inject

What is your fav liquid to use beer,broth,water,apple juice,dr pepper what? For each meat is there any difference?
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Unread 02-15-2010, 01:43 PM   #2
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Simple Syrup
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Unread 02-15-2010, 02:03 PM   #3
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I injected for the 1st time for super bowl sunday and I wasn't impressed. I used apple juice in pork butt and I'll never inject again.
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Unread 02-15-2010, 02:25 PM   #4
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For birds NOTHING works better than melted butter with cajun seasoning.
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Unread 02-15-2010, 02:46 PM   #5
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For everyday use or comps? Big difference
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Unread 02-15-2010, 02:50 PM   #6
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Quote:
Originally Posted by widespread View Post
For everyday use or comps? Big difference
Like to hear both sides.
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Unread 02-15-2010, 03:51 PM   #7
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I use mostly broths and juices. I never have gotten crazy with much more then some onion, garlic etc..

pork= juice
beef= broth

etc..

hope this helps..

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Unread 02-15-2010, 03:58 PM   #8
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Might I suggest starting with water. Its a neutral product, and use it as your starting point. If you have injected before and looking for that magic elixir thats not what injecting will help. Might I suggest you do a side by side test (as I have suggested this method many times) lets take brisket. We all know that every brisket will taste different. Thats why most people cook more than one at a contest. Take the same brisket and cut it down the middle starting at the point end and ending at the flat end. Now you have an exact same starting point for different mixes. Inject both and start your process.

Now on to the rest of your question. I think fruit juices do well with pork and I like water with beef.
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Unread 02-15-2010, 04:06 PM   #9
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I got a chance to meet the gang from Johnny's at the Winter Fancy Foods Show last month and they gave me a bottle of their French Onion flavored au jus concentrate.


I made up a batch and used it as an injection for a brisket and a beef shank recently. It added a really great flavor without overpowering the beef flavor. I did make the "broth" about half strength from what they say to use for au jus.
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Unread 02-15-2010, 04:10 PM   #10
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Quote:
Originally Posted by bam View Post
What is your fav liquid to use beer,broth,water,apple juice,dr pepper what? For each meat is there any difference?
These are some I have tried thanks for for your input.
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Unread 02-15-2010, 04:11 PM   #11
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Quote:
Originally Posted by bam View Post
These are some I have tried thanks for for your input.
No other suggestions are needed?
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Unread 02-15-2010, 04:37 PM   #12
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I boil fresh garlic and onion in beef broth, let it cool and inject in brisket. Use the salty kind.
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Unread 02-15-2010, 05:24 PM   #13
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Quote:
Originally Posted by Butcher BBQ View Post
Now on to the rest of your question. I think fruit juices do well with pork and I like water with beef.
I agree with David...for comp's we use his product with fruit juice (either apple or white grape, or both) for Pork and water and his product for Brisket (tried apple juice and broth but prefer the water).

At home I like apple juice, wooster, some rub, and some cider viegar for pork. I don't cook Brisket other than at comps (no one other than the judges seem to like it)
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Unread 02-16-2010, 09:01 AM   #14
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Will be cooking brisket and pork butt every weekend til middle of april. Lots of practice ahead. Snowing again here today must keep path cleared to cooker in garage.
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Unread 02-16-2010, 11:34 AM   #15
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gave kosmos a run for the superbowl, pork was mixed with goya pineapple/guava nectar, and brisket was mixed with beef broth. Overall the taste from the kosmos was unnoticeable.
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