jtfisher63
is one Smokin' Farker
As promised here is the review of Butchers BBQ marinade/injection.
I started with a 12.5 full packer brisket. I injected it in a checkerboard pattern about 30 minutes before it went on the Egg. I then used the marinade as a glue and put on my usual brisket rub. It went on the 200* Egg at 7:30 this morning. The came up to 250*-265* by 8:15. I'm holding it steady at 270* dome temp. The last pic is after 2 hours on the Egg.
My first reaction to the butchers powder was that it didn't smell all that good and seemed weird how caked up it was. I mixed 1/2 of 3/4 of a cup of butchers(whatever that measurement is) with 1 cup of water. It smelled better after it was mixed with the water. It took a wisk to get it mixed up good. I injected the brisket and the marinade shot out all over the place. I could tell as the marinade hit the cold meat it thickened up quite a bit.
I'll check back in soon!
I started with a 12.5 full packer brisket. I injected it in a checkerboard pattern about 30 minutes before it went on the Egg. I then used the marinade as a glue and put on my usual brisket rub. It went on the 200* Egg at 7:30 this morning. The came up to 250*-265* by 8:15. I'm holding it steady at 270* dome temp. The last pic is after 2 hours on the Egg.
My first reaction to the butchers powder was that it didn't smell all that good and seemed weird how caked up it was. I mixed 1/2 of 3/4 of a cup of butchers(whatever that measurement is) with 1 cup of water. It smelled better after it was mixed with the water. It took a wisk to get it mixed up good. I injected the brisket and the marinade shot out all over the place. I could tell as the marinade hit the cold meat it thickened up quite a bit.
I'll check back in soon!