This BBQ Injector Makes Life a Lot Easier...

Dear BBQ Friend:

Everybody knows about ButtRub and Byron Chism - you can get it in just about any grocery store these days and it's good stuff. Stephen Smith often helps Byron in his contests. What I want to tell you about today is Stephen Smith's "NoCents" BBQ injectors. If you are tired of pumping your old fashioned BBQ injector, then just read on for a great solution!...

I have a few requirements for a good injector:

  • It must hold at least 4 oz of injection
  • It must have holes in the sides of the needle
  • The tip of the needle must be pointed, not rounded, and closed so it does not get clogged

The NoCents injector goes above and beyond those requirements. The deluxe model, with it's full flow ball valve, will even inject liquids that have solids like pepper in them. For easier, one handed operation, you might want to opt for the standard model if you have no solids. The cool thing about these injectors is there is no pumping while injecting. Just pump up the sprayer once and you're good to start injecting. I can inject 4 butts in no time at all and no refills. And I can get a lot more injection in the meat - lots more than I could get with my old 4oz pump action injector. Maybe that's their secret of winning!

To order your today, just visit one of Stephen's websites...

http://www.nocents.us/

http://www.bbqinjectors.com/

Here's a couple of short videos I took at contests...

2011 Dillard Bluegrass & Barbecue Festival in Dillard, GA...

2011 Blue Ridge Barbecue & Music Festival in Tryon, NC...

Update on the newsletter about Berkshire pork...

I tried a few different sources for Berkshire pork, and the Boston Butts, in my opinion, are a better tasting meat than the stuff you can get down at the grocery store. But for competitions, it's too much trouble. The problem is that most of it is produced by small farms and the supply is inconsistent. And each butt is inconsistent. Some of them had a good money muscle and some didn't have one at all. If you can find a good, consistent source for butts, it may work for you, but otherwise, I suggest you stick with IBP or Smithfield. I have yet to find Berkshire spareribs that are not way too skinny. I was told that heritage pork is bred for their large hams and shoulders and the ribs are sort of a byproduct. So... I'll be going back to the Sam's Club stuff for now!

Sincerely,

Bill Anderson