The Texas BBQ Forum

I'm just seeing how many people who cook comps inject their brisket and chicken and how many don't. How well do you do in comps with either method. I don't inject, I feel If I could win constantly with just the rub that would make me a great cook. That being said I was wondering if injecting gets more calls and money because I guess at the end of the day it's all about wether or not you get paid so you can fund your next Comp. But the people you meet in comps are great also. My comments in no way mean people that inject are not great cooks so my apologies to all that took it the wrong way.

I don't inject either and have walked in both categories. I think the main thing is to keep it moist regardless of how you accomplish that.

Consistent top five calls are going to be injected.
I will say there is more to the injection getting it there flavor is a big part.
When you get into larger comps and your meat is subjected to sometimes three or more tables and over 2 hrs. of judging. Non injected meat stands a much lesser chance of retaining the needed flavor and moisture.

I inject both and get consistent calls.

Brine and inject my chicken...always a toss up category for me, have done well, but also have failed to even show up..ugh. Did I mention I hate yard bird?
Brisket, inject every time. To me though brisket success depends on several other factors beside whether you inject or not, but I agree with KAM, I feel like you really need to inject to keep up with the top cooks, because they are (KAM is one of them!). It's just another layer of flavor and a move that can help with moisture retention. On the other hand, if you will start out with a higher quality piece of meat (Prime or a really good Choice (wet aged) , you have also increased your odds of success more than just by simply adding an injection to your process. Cooking it right and hitting your marks for tenderness are right behind meat quality, and still slightly ahead of injecting in my pecking order of brisket success.

Inject yardbird & brisket

You may walk without injecting... BUT if you aint injecting, you ain't winning (and by winning I mean top 3). If offers too many pros from flavor to moisture to not do it.

I have not entered a competition to date, that said I do a mean "choice" brisket but don't "inject" the BBQ.
I have a Texan buddy who has competed in Calgary, Canada. His Team is "Larripan Station" and he judged
BBQ on the Bow last year, he does inject and has won the chicken plate before. Here's my "Father's Day"
Cowapalooza brisket "Held in cooler" for 2 hrs. Photo shows my Dry Rub ingredient's, well mostly.