Just wondering if any of you that use Kosmos beef injection in your comp brisket would care to share your experiences with it. I am wondering if it has a unique flavor of its own. How long before smoking do you inject? If injected too long before will it change the texture of the meat in a bad way? Any other help would be appreciated.

Mark

At a contest you would need to go through meat inspection prior to using it. So that restricts your time table to Friday before your cook starts.
I do not use competition injections when catering and for home just at contests.
Now there are those low down snake in the grass cheaters who inject long before inspection and show PC meat to the meat inspectors.
Note I trust my Butcher and use Davids products

Thom, thank you. My time table will alow me to inject after inspection. I would not do otherwise. In your experience with brisket injections is there a negative if injected several hrs before cooking? Perhaps in a test I will experiment.

Mark

No negative It would be a positive to inject as soon as possible after meat inspection
That is why some guys cheat and inject the day before

From what I understand, butcher's is designed to be injected immeadiatly before cooking

I cook with David now and then
A few hours before going in the smoker is the plan But my Son Kyle took a second in Pork at Stagecoach injecting minutes before loading the Butts
So I guess it works both ways

Thanks, I am cooking 3 pieces of brisket today that my neighbor gave to me. He bought a 1/4 beef i believe. Don't know why the brisket was cut and trimmed so much but what the hey, Free meat for me. Of course the neighbor and his family are coming for dinner. Anyway as a test I injected one piece at 9pm last night, so from injection to cook will be 15hrs. The other 2 pieces I injected this am at7, so 5 hrs before cook. I will report back to see if results are very different. Assuming I can keep the pieces separate. One thing I noticed was how "salty" the Kosmos tastes. I did cut the recommended mixture with more water, as suggested by Kosmo.

Well time to get the prep on the way. Also doing a comp thigh practice with turn in boxes and ABTs just for munchies.

Mark

Salt is pretty much the key ingredient. It does wonders for cooking meat. And comp cue isn't quite like home cooking.

I have similar problems with local beef growers and their briskets. It seems the problem is with the butchers that are doing the processing. My grower tells them what I want and the brisket is still cut into two.

Well I injected the point section 15 hrs prior to cooking and the 2 flats 5 hrs prior. I did cut the concentration to cut the salt taste a bit. All 3 section came out absolutely delicious. Unfortunately it was a bit hard to compare the 15hr injection with the 5 hr cause of the different parts of the brisket. Suffice it to say I found no decernable negative quality in the longer injection time. The guests that I fed commented that the brisket was buttery, tender and delicious. Well on to the comp world Fri and Sat so we will see if I can impress the judges. Pics still in the camera.

Mark

I like at least 4 hours set time for injections.
we inject for home now because it is better tasting. We eat exactly at home as what we turn in to the Judges. What can I say, I like powerful flavors.

[quote]Well on to the comp world Fri and Sat so we will see if I can impress the judges./quote]
Hey Mark,
Good luck on your comp. We had a change of plans, so we'll be there on Sat. I'll look for you. Hopefully some other members will be there too.

Mac, don't know if I saw you @ Smokin on the water. I cooked with Bang-A-Drum BBQ. The team took 11th overall. I did 9th in Brisket, 19th in chicken. I think that the Kosmos helped a lot. Had a great time. LOTS OF WORK!!!!!!

Mark

I have not used Kosmo's Beef Injection for comps...yet...but plan to do so next year. I have used his pork injection and it has raised my scores from 6-7th place to 2nd and third consistently.