Today & Tomorrow
 

Made a trip to Costco today, picked up some spares, baby backs and a brisket. I typically freeze all the trimmings for use at a later date, but today I decided to throw it all on...nice to have snacks along the way. Used Dizzy Dust on top, and Rub Co Original on the bone side. For the scraps, I coated liberally with Yardbird for something different. Already started snacking on those, turned out nice and juicy.

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Tomorrow morning I will throw this on, stay tuned...

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Ribs look good!! What are your plans for the briskey?

Thank you.....Not sure what I am doing with the brisket yet, still pondering that. Used Bovine Bold last time, no foil. Been researching about proper temps, but I guess that is really a personal preference.

Inject the brisket.

I would really like to start doing that (butts as well), but I have yet to purchase an injector :tsk:

if there is a horse/farm store, get you some horse injectors and use that. I used to use any old injector and was getting injection streaks, turns out it was the injector doing that. the best part is you get to toss it away when done because they are so cheap.

What are injection streaks?

I think is Bacteria left in the injector that make's brown spots/streaks.

Looks like a good couple days to me!:cool:

Getting discouraged over here, not putting out the quality I am hoping for lately. They turned out a bit dry, and I am more than a bit disappointed...

Here they are before the Blues Hog...

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And after

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dont get discouraged over there its a slow task to get winning ribs the ribs look very good but again you need to practice with some friends lol <us the brethren > I am free as are most of the guys that are close to you to try your dry food and if you have some wet beer we will stay a long time and help you get rid of your winning ribs oops dry ribs

Streaking is caused from colors of the injection in reference of the meat colors.In example, light colored pork tenderloin with my plum habenaro jelly will leave little stains of flavor. Not Bacteria. Throw the needle and injector away after use. Usually when I see streaking it's caused by too big of needle. Start with a bottle of Tony C's,with injector. That will be a good starting point of size. Steve.

I am always more than happy to host :thumb:

I make (and occationally sell) a great 1 gallon pump up sprayer injector that absolutely ROCKS! No refilling, no crappy plungers, no fat monster needles that make a hole so big that the injection just leaks right out... Fill it with your juice, pump it up and start jabbing meat! :heh::becky:

The large capacity makes it great if you have alot of briskets to inject. I'll never inject with anything else.

Here's a couple pics with the stubby 16ga needle installed. The needle flips around and stores inside the tip backwards when not in use.

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http://i965.photobucket.com/albums/a...2-30231120.jpg

Yup! Most beef bullion and broths contain some carmel or natural colors, they concentrate in the injection area and leave "track marks". Spices will do the same thing.
I prefer a 16 gauge needle and if I'm doing brisket I use a 1 1/2" one - short, but you don't need a long sucker since you really don't need to worry about going any deeper than that. The smaller diameter needle helps the meat seal itself up to hold the injection in once you remove the needle. Kinda like when you get a shot.

thats a kool deal