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I suspect that the majority of those who are injecting their briskets are using Fab or Butchers or similar paeons to better que-ing through chemistry.
For those of you who are injecting with more traditional/natural ingredients, what are you using? Not asking for whole recipes, just the sort of ingredients that are being used. I have not had a lot of luck with brisket injections in general, and want to know what seems to be working out there.
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