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I am gonna have to agree with Mr Al, I have a many o times marinated a brisket and found it not to be as beneficial as you would think. Brisket's have such a long cook time it would be hard for any marinade flavor to stand up to it. However, marinade comes cheap so it never hurts to try.

Thanks chefjimmy, its just tough because i am pretty positive it went at least to 140 by the looks of things. Like you said it is just not worth the risk, of all days to inject and rely on something digital

Al, thanks for the responce man, unfortunately of all the times I dont inject, this morning I wanted to give it a shot. As weird as it sounds it has the normal color of a brisket that climbed above 140 but I cant be sure. Not worth the risk?

All, i am in need of some guidance, i have people coming over tonight....Threw a brisket on the traeger this am @ 5:45 ish and got home around 10:30, my fire was out of f'n course. It was still hot to the touch, probed it and it probed around 125 ish. Should I scrap it or if I take it up above...

Evening all, Looking for some words of wisdom from those experienced with competition chicken. Why does having the skin on thighs seem like a neccessity? I would think skinless would be more presentable to the judges. Or is it something that is looked for from the judges? Any and all help is...

Nice, good luck, whether it turns out amazing or not exactly the way you wanted it dont be to hard on yourself, you still have some damn good beef. By the way, love your set up, i have the same weber grill. Got lucky one day and walked into lowes, they had it miss marked as a returned item and...

Its crazy to me how much fluctuation there are in prices....I go to a local higher end super market, $9.99/lb for choice angus brisket flat, I call a local butcher $10.99/lb for choice brisket, I goto restaurant depot $2.89/lb for choice brisket & $3.??/lb for black angus. Then I look at the...

Thanks fellas, I am trying to pack as much flavor into one bite as I can. I have zero experience on the comp circuit, but watching videos and coming here sure helps. I dont have many expectations come July but I am sure gonna try.

Heres the cuts, please critique, any thoughts are welcome Thanks guys!

Hello boys and girls, this is my first real thread. Just wanted to share, i am doing my first small competition in July. Its only ribs and chicken, so Ive been focusing on ribs for the past few weeks. Tonight I did a single rack of baby backs, with killer hogz rub along with some salt and...

Nice, looking at the photos made my mouth water, Ive never stayed on st thomas, been over to st.john though. Hope you had a good time, I am jealous over here!

I will def give that a shot, thanks man!

Hello all! I am looking into doing my first, small, bbq competition at victory brewing company this summer. All I have a t this point is my traeger, luckily the only categories are ribs and chicken, so I have enough room. I am looking into running a battery back-up because not electricity will...

I dont usually inject, only because I love the natural flavor with just salt and pepper rub. Totally up to you, if you wanna add some of your own flavor or try to add some extra moisture then sure Id inject maybe the night before but usually just a few hours or less before....I dont think it...