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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-13-2009, 06:45 PM
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#1 |
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is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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butcher bbq injection
I plan on injecting my brisket tonight with the butcher injection. Any hints on additives. I am going to mix it with chicken broth, some garlic powder, and the rub I'm using. I will take the rub into a coffee grinder and powder it. Anyone willing to share any secrets they use for brisket? This will be my first try at butcher marinade.
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Jack -www.jrcsbbqandseasonings.com |
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02-13-2009, 07:00 PM
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#3 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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i'd just follow the directions the first time you use it. that way you'll know if you like it or not. i just tried it for the first time about 3 weeks ago and just followed the directions. i really liked it. best brisket i've done yet.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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02-13-2009, 07:00 PM
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#4 |
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Quintessential Chatty Farker
  
Join Date: 11-12-06
Location: Des Moines, Iowa
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I think that he (Butcher) has posted here before, but I'm not sure where or when.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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02-13-2009, 07:08 PM
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#5 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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I play with it alot, I will say, this, if this is for contests, I wouldn't add any rub, it will streak, well for me it does, and I would also start with just water, the pro's that I took class with just do water and play with the ratio. to other thing is I do not like it overnite in the injection, but that's just me, you can tell it's been shot, and to me way too much of a flavor profile
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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02-13-2009, 07:23 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
and here...http://www.greatlakesbbqsupply.com/p...3&productId=11
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-13-2009, 07:57 PM
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#7 |
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is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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Four to eight hours is best. Not longer. Water works fine. David has a pork product and has just introduced a rub. Good guy, great stuff. Steve.
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02-15-2009, 11:19 AM
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#8 |
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Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Just follow the directions
It works fine
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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