The Results... (WARNING: Contains food porn)

[Jeff_in_KC]

VERY pleased with the results today. My wife said the brisket was by far the best brisket I've done. I did not wrap the brisket at all and had a GREAT bark! Took a slab of BBs, sliced brisket and a fatty over to our neighbors to surprise them tonight. They raved too. She even called her parents over from next door to try it. So... things are looking up. the ONLY thing I was disappointed to see: when I cut into the brisket, it was plain to see (as you can see in the photos below) exactly where I had injected the FAB B! Looked dirty in splotches. Any suggestions to help avoid this??

And Kevin (HomeBBQ), the rib rub rocked! Thanks!!!

Without further ado... PORN!

[Ron_L]

Good looking food, Jeff! I see what you mean about the fab-b. It looked thick in the pictures of you injecting it. Did you mix it according to directions? (I haven't used it, but I have some to try on my next brisket). Also, could you tell the difference in flavor?

[Jeff_in_KC]

Thanks for the comments, Ron. Yep, it was thick. It called for one cup water to 1/2 cup FAB B. I didn't need that much so I mixed 1/2 cup water to 1/4 cup FAB B. It tells you it will turn thicker like the consistency of thin gravy. It definitely did. As for the flavor, I think it added to it (as it should... MSG in the stuff enhancing it). My wife said the flavor was outstanding. She's never used that term to describe my brisket. There was definitely something about it that made you want to eat another slice. I'm going to call it the FAB B and if I can solve the "dirty splotches" problem, I'll defintely use it at comps.

BTW... the store-bought potato salad sucked arse...

[The_Kapn]

Injecting--try this next time.

Get a 4oz or larger injector for roast size cuts. I use a large Cajun at home, we use a brine pump at comps.
Inject the night before. Leave in frig in covered pan overnight.
Inject with the grain as much as possible.
Inject slowly--ever so slowly! I take a minute or more per shot. Give time for the injection to disperse. If you do this correctly and slowly, it will not "take the path of least resistance" and come shooting out immediately :lol:

Use the FAB if you wish (we do). Add some water. Add some rub or sugar if you like. Then add a can, or 2, or 3 of beef broth, AJ, or "whatever" to make up several cups total per brisket. We actually use a qt (or more) per brisket or butt. Inject every little bit of liquid it will take.
When finished, our butts and brisket are 50% or so larger than when we started.
Any excess--pour over meat and let it sit.

In the AM, some of it will have leaked out--no problemo. Pour off excess and apply rub before cooking.

Have a great day, Matey :lol:

FWIW--works for us!

TIM

[thunter]

All I can say is... YUM!!!!

[Sledneck]

Did you put anything on the fatties?

[Neil]

Looks good Jeff. Thanks for the injection tips Tim, I'll be going slow with the needle next time.

[icemn62]

Just woke up read the paper about UCLA's win. Come online to check bank balance. Come here and now I am hungry! That is some good looking food. Someone on the site needs to invent teleporters so this food can be sent over the net.

[CarbonToe]

Jeff - The spread looks mighty fine, I've just eaten and you're making me feel hungry!!

[Frisco_Smoker]

VERY pleased with the results today. My wife said the brisket was by far the best brisket I've done. I did not wrap the brisket at all and had a GREAT bark! Took a slab of BBs, sliced brisket and a fatty over to our neighbors to surprise them tonight. They raved too. She even called her parents over from next door to try it. So... things are looking up. the ONLY thing I was disappointed to see: when I cut into the brisket, it was plain to see (as you can see in the photos below) exactly where I had injected the FAB B! Looked dirty in splotches. Any suggestions to help avoid this??

And Kevin (HomeBBQ), the rib rub rocked! Thanks!!!

Without further ado... PORN!

Looks great, think I'm gonna go fix myself a plate of my own stuff.. eat it while looking at yours and pretend :P

[tommykendall]

nicely done

[Jeff_in_KC]

Thanks for the comments, brothers. And Tim, thanks for the injection tips. I guess I don't know what a brine pump is and where I could find one. Do you have a link to one?

I'm understanding that you probably put more liquid in the FAB B than what it actually calls for and thus your mixture probably isn't as thick?

Oh andI forgot to mention... the ribs and fatties were smoked with cherry and a slight bit of pecan. Ther brisket was done with Guava and a touch of hickory. That's the best looking smoke ring I've gotten and I'm wondering if Guava had anything to do with it.

[Ron_L]

I guess I don't know what a brine pump is and where I could find one. Do you have a link to one?

Google, my man... Google... :-D

http://www.butcher-packer.com/pg_brine_pumps_hose.htm

[Jeff_in_KC]

Google, my man... Google... :-D

http://www.butcher-packer.com/pg_brine_pumps_hose.htm

Holy cow! A $135 cyphon with needle attached! :shock: Are they all so expensive? I love the idea but the price? After the hitch and shocks, my wife would laugh me outta the house if I told her I was buying this. Then she'd follow up with a not-so-funny look and a simple "No you're not." :sad:

[Kevin]

Holy cow! A $135 cyphon with needle attached! :shock: Are they all so expensive? I love the idea but the price? After the hitch and shocks, my wife would laugh me outta the house if I told her I was buying this. Then she'd follow up with a not-so-funny look and a simple "No you're not." :sad:

Jeff, check out your local veterinarian. I picked up a 5oz syringe for under $5.00. The needles are interchangeable so you can use the ones you have. He's got a cool looking chrome one with a big trigger for about $30.00. I'll have to sneak that one in under the radar (prying eyes of the purse keeper, aka as my bride).

[icemn62]

my wife would laugh me outta the house if I told her I was buying this. Then she'd follow up with a not-so-funny look and a simple "No you're not." :sad:

You don't live at my house do you? :eek:

[Jeff_in_KC]

Sound familiar does it? :lol:

[scottyd]

nice food jeff, Remember it is all for the greater good of BBQ, the Injecter will just appear in a few weeks and all of a sudden it's a great idea. Well I found it's easier to ask for forgiveness than ask permission to buy more bbq toys. Well it works for me.

Scotty d

[rookiedad]

thats some outrageous looking food your making there Jeff. if you regularly bring food over to your neighbors, are there any houses on your block for sale? keep up the good work.
phil

[Jeff_in_KC]

thats some outrageous looking food your making there Jeff. if you regularly bring food over to your neighbors, are there any houses on your block for sale? keep up the good work.
phil

Thanks Phil. No, no houses close by for sale. This particular neighbor helped me install my new hitch Saturday and is also going to help me with a pair of new shocks on the front end that seem to need replacing. Some people pay for favors with beer. I use Q! :wink:

Oh and Scott... I've often pulled the "ask for forgiveness rather than permission" thing. It's beginning to lose it's effectiveness around my house.

[417bullelk]

Nice work Jeff, it looks fantastic!!

[Greg Kemp]

Thanks for the comments, brothers. And Tim, thanks for the injection tips. I guess I don't know what a brine pump is and where I could find one. Do you have a link to one?

I'm understanding that you probably put more liquid in the FAB B than what it actually calls for and thus your mixture probably isn't as thick?

Oh andI forgot to mention... the ribs and fatties were smoked with cherry and a slight bit of pecan. Ther brisket was done with Guava and a touch of hickory. That's the best looking smoke ring I've gotten and I'm wondering if Guava had anything to do with it.

I noticed that too. Guava makes a nice reddish ring. Of course I only use guava and oak so what do I know.

[MilitantSquatter]

NICE !!!! Ribs look real good.....

Glad your taste testers were pleased.

[JohnMcD348]

Hey Jeff, one more thing to note on injecting. Try to plan your injections so that you only have to puncture the meat as little as possible. Use the length of the needle to do your internal work. When you're injecting, slowly pull the needle back toward you but not far enough that you expose the holes in the needle. When you're about to pull the needle out that far, slightly shift the angle of the needle and push it back in. Do that a few times in the same spot and it'll help to disperse the fluid to that area instead of the single injection site. Then pull out the needle and look for another area to inject. Follow the same routine with each injection site and you will get a better internal coverage with the injection and you'll have fewer holes for teh injection to run out of.