DaHorns wrote:JaCK2U2 wrote: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!