Butcher's QUESTION

[TXLNGHRN]

So I think I might have started something on another site, so I thought I'd see what this one gets.....
Is every one who's using Butcher's products, win in brisket? Is that the only way to win is to inject your brisket with this?
All I keep reading is this stuff is winning everything. I'm sure it's a fine product. In my first comp the top 5 brisket had a strong beef bouillon taste, Or as they put it "A Robust Beef Flavor"
I just don't get it.
Can some one explain to me what the deal is? Preferably a non biased response.

Thanks
TJ

[Harry Verdurchi]

Doubt you will get any unbiased response here since He is one of the Advertisers here Personally I never used any injections except on my Diesels and a few Cars. If you want to win at some cook- offs you got to bribe the judges .

[Pony Express]

Doubt you will get any unbiased response here since He is one of the Advertisers here Personally I never used any injections except on my Diesels and a few Cars. If you want to win at some cook- offs you got to bribe the judges .

Thats a bunch of BS Harry,

No ! many brisket winners do not inject.

[Harry Verdurchi]

Doubt you will get any unbiased response here since He is one of the Advertisers here Personally I never used any injections except on my Diesels and a few Cars. If you want to win at some cook- offs you got to bribe the judges .

Thats a bunch of BS Harry,

No ! many brisket winners do not inject.

Yepper he done started something here too.!

I don't condone injection of any meats except for curing hams . I was jkn about the Judgeing (I said Some Cook-offs ) din't you see the smiley face thing?
I back and support ALL the Advertisers here is what I wanted to impart .

[Pony Express]

my apologizes Harry
I did not at all read it that way.

Didn't notice the smiley face on your post so thought your were being serious

[Harry Verdurchi]

my apologizes Harry
I did not at all read it that way.

Didn't see a smiley face on your post either so thought your were being serious

No problem friend ,this site is for Friends not Foes . My Smiley did not show up first time anyways . Bunch of Good peoples here.

[Gomeat]

To get back on subject. . .before I started using Butcher BBQ injection I never had a brisket finish in the top ten anywhere.

The very first contest where I used Butcher BBQ for beef and Prime Dust according to the instructions I got a 9th place out of 83 teams, stiff competition. It does produce a very rich "roast beef" flavor.

I don't use it when I cook brisket for personal use, I don't want my briskie to taste like roast beef. I don't use it when I cook brisket for parties or large groups, too much trouble.

But in competition the first thing you learn is you're not cooking for yourself, you're cooking for the judges. They will take one or maybe two bites and judge your product. You've got to hit 'em right between the eyes with a lot of rich, robust flavor. It's that simple.

[Woody Wood]

To get back on subject. . .before I started using Butcher BBQ injection I never had a brisket finish in the top ten anywhere.

The very first contest where I used Butcher BBQ for beef and Prime Dust according to the instructions I got a 9th place out of 83 teams, stiff competition. It does produce a very rich "roast beef" flavor.

I don't use it when I cook brisket for personal use, I don't want my briskie to taste like roast beef. I don't use it when I cook brisket for parties or large groups, too much trouble.

But in competition the first thing you learn is you're not cooking for yourself, you're cooking for the judges. They will take one or maybe two bites and judge your product. You've got to hit 'em right between the eyes with a lot of rich, robust flavor. It's that simple.

couldnt have said it any better

[Bluz]

Def agree with the above statement. Now you can look back at the BBQ Associations, winners and you will see Carol Ritters name there, many times, and I know for a fact that several of her wins in Briskets are not injected , so Pony you are right, not a requirement for a win, but judging from the numbers of winners injecting, much better odds.

[Zilla]

As time goes on it's going to become more of a necessity to enhance the flavor profile of all meats in Comp BBQ, whether from brining, marinating, or injecting. The more folks use enhancements in a tasteful and moderate way at a given competition the more it will leave all the rest of the unenhanced entries tasting a bit bland in comparison. A person could make a stand on some ideological ground and say "I refuse to use injection on comp meat" but they will be throwing their money away as they are no longer being competitive. When I'm dropping $200.00 to $500.00 for expenses per competition I'm going to do what ever I have to so that I can increase the chances of bringing home some of the prize money. It's become a necessity to put yourself on a level playing field with the cooks that use meat enhancement techniques.

I personally think that the practice should be banned from comp BBQ across the board. The use of these products in BBQ greatly decreases the margin for error and in my opinion closes the gap artificially between an average cooker and a great cooker. To me the flavors produced are not traditional. If we could eliminate enhanced meats today, and let the cooks rely solely on the skill of the cook, I bet the BBQ rankings across the country in the coming year would look much different than they do now! This however is just one mans opinion.

[Harry Verdurchi]

I totally agree with ya Zilla .

[BAR "G" BBQ]

I totally agree with ya Zilla .

I will second that; very well put Zilla.

[3 star redneck]

I totally agree with ya Zilla .

I will second that; very well put Zilla.

Congrats my big brutha! This time you saved me from a lot of typing!!!...Can we plaese stop using all sauces and glazes too?

[Gomeat]

Right on Zilla!!!

[mgwerks]

As time goes on it's going to become more of a necessity to enhance the flavor profile of all meats in Comp BBQ, whether from brining, marinating, or injecting. The more folks use enhancements in a tasteful and moderate way at a given competition the more it will leave all the rest of the unenhanced entries tasting a bit bland in comparison. A person could make a stand on some ideological ground and say "I refuse to use injection on comp meat" but they will be throwing their money away as they are no longer being competitive. When I'm dropping $200.00 to $500.00 for expenses per competition I'm going to do what ever I have to so that I can increase the chances of bringing home some of the prize money. It's become a necessity to put yourself on a level playing field with the cooks that use meat enhancement techniques.

I personally think that the practice should be banned from comp BBQ across the board. The use of these products in BBQ greatly decreases the margin for error and in my opinion closes the gap artificially between an average cooker and a great cooker. To me the flavors produced are not traditional. If we could eliminate enhanced meats today, and let the cooks rely solely on the skill of the cook, I bet the BBQ rankings across the country in the coming year would look much different than they do now! This however is just one mans opinion.

I wholly agree and think that the same ought to apply to garnish as well.