What do you use for competition?

[Glasgow Greg]

On one of the other forums I visit, there was a question as to whether you use homemade or commercial rubs and marinades for competitions. I was wondering how it it in Texas. With the variety of products available, what is your preference?

I use a rub I purchase for my ribs and brisket. I used to use a purchased rub for my chicken but have created a rub I'm gonna try this year.


I have a question for y'all as well, kinda a piggyback on JaCK's question. Do any of you guys inject your competition briskets with anything? There is a guy over on the Smoke Ring who sells a powder that you mix with water and inject your brisket prior to going in the pit. I was wondering if this is worth looking into. I went last season without it, and was happy with my results, just wondering if its worth the extra $30.00 for the 5# bag.

Dahorns i have absolutely no BBQ knowledge, very little anyway but im learning!

i am quite an experienced "classic" cook though and from my experience injecting your meat really works! i would suggest trying beef stock or possibly beef gravy to see the results. only thing is i probably wouldnt inject it until it was finished cooking or maybe do both but certainly once its finished!

[3 star redneck]

Yes all my rubs (all 4 different) are custom blended, and yes I do inject all my briskets and pork butts for comp and catering...

[BluDawg]

I mix my own rubs and injections, on my briskets I inject them with McCormicks Aus Jus hydrated with coffee, some Worcestershire sauce and some rub.Pork butts get an apple juice, dijon mustard and acv injection, when I inject them which is rarely.