Big Poppa
Administrator
OK I understand injections...sometimes they really help. With Pork Butt I like them more than brisket. The philosophy of injecting pork vs beef is way different on the comp circuit. With pork it is usually interesting flavor/moisture enhancements...with brisket it is phosphates and chemicals along with flavor and moisture stuff..
I want to compete without phosphates but there are only a few teams out there that done inject their brisket.
I think that I am going to cook two pork butts tonight...one injected and one not.....I know Andy injects but he cooked one at the Arizona contest as a test cook non injected nad it was total pork goodness and moist...but he is Andy Mr Pork King.
I want to compete without phosphates but there are only a few teams out there that done inject their brisket.
I think that I am going to cook two pork butts tonight...one injected and one not.....I know Andy injects but he cooked one at the Arizona contest as a test cook non injected nad it was total pork goodness and moist...but he is Andy Mr Pork King.