Kloset BBQR
Executive Chef
I've noticed that most of the big name Barbecue Teams are injecting both brisket and pork. I was shocked to see on All Star BBQ Showdown that the Texas team that cooked their Brisket the traditional low and slow method and did not inject finished third behind Myron Mixon (2nd) and Dr. BBQ (1st). Myron uses fruit juices, Dr. BBQ used a beef broth concoction (looked kind of thick).
1st question - Why are competition teams injecting to begin with? Is it because of the limited amount of time to cook their entries and they are thus cooking at higher temps, drying out the meat and I assume that the injection keeps the meat from drying out and also injects some flavor.
2nd question - Does anyone have what they would consider to be a good injection recipe for beef and pork. I'd like to try it out to see what the results are first hand.
3rd question - Jim you mentioned that Dr. BBQ used a product called Fab B (I just ordered some BTW-thanks for that tip, Jim) for his brisket. I noticed that is a dry product. Do you know whether the Dr. used water or beef broth to rehydrate the product.
Thanks in advance for any advice, insights, or experience sharing. It's a topic I haven't seen discussed much here.
1st question - Why are competition teams injecting to begin with? Is it because of the limited amount of time to cook their entries and they are thus cooking at higher temps, drying out the meat and I assume that the injection keeps the meat from drying out and also injects some flavor.
2nd question - Does anyone have what they would consider to be a good injection recipe for beef and pork. I'd like to try it out to see what the results are first hand.
3rd question - Jim you mentioned that Dr. BBQ used a product called Fab B (I just ordered some BTW-thanks for that tip, Jim) for his brisket. I noticed that is a dry product. Do you know whether the Dr. used water or beef broth to rehydrate the product.
Thanks in advance for any advice, insights, or experience sharing. It's a topic I haven't seen discussed much here.