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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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06-10-2012, 04:26 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 02-20-12
Location: Rochester, NY
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This Weekends Que with pron
Got the WSM out this weekend to do a Brisket and a Prok Butt. Wanted to try Trusting my Butcher so I mixed up the beef Prime injection and the Pork injection and used the premium rub for the brisket. I used Plowboys Yard Bird for the Pork. Overall I am very happy with the flavor. The local Sam's was out of packer brisket so I had to get the brisket from Walmart and it was only 9 lbs. Sam's has me a little worried, I caught one of thier "Butchers" and asked if they had any packers in the back and he told me they don't carry them anymore. Hope he was just clueless. If not I found a local resturant supplier who also has retail store to the public that has 12-14 packers that are cab at $3 a pound.
I was a little worried that the flat only end would get over cooked and it did just a little. The point and brisket end came out dead on. The burnt ends were great.       |
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06-10-2012, 04:40 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-10-2012, 04:40 PM
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#3 |
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On the road to being a farker
Join Date: 05-05-12
Location: Dearborn Heights, Mich.
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Mighty fine looking vittles you got going there!
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Self Built Custom Reverse Flow Smoker YEMX |
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06-10-2012, 05:04 PM
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#4 |
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Found some matches.
  Join Date: 05-24-11
Location: Houston Tx.
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I've gotta try that
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06-10-2012, 07:02 PM
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#5 |
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Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Man the ring in the brisket looks awesome! Nice job!
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Time to change the drool bib - MAN that is some good lookin' Q! |
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06-10-2012, 07:11 PM
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#6 |
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is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Can you talk a little more about what you think of the injection?
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06-10-2012, 07:20 PM
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#7 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Wow!!! That looks awesome.
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Professional Noob. |
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06-10-2012, 08:48 PM
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#8 |
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Is lookin for wood to cook with.
Join Date: 02-20-12
Location: Rochester, NY
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Thanks everyone, I am a brisket guys so I am loving the burnt ends and the slice. The pulled pork was tasty but the left overs are food savered and ready for another day.
@vision Not sure I am qualified to say much. This is a first time using a commercial injection instead of some recipe or my own concoction. It defiantly added to the flavor in both the brisket and pork. The brisket juice (I will call it Au Jus). Was probably the best I have ever had come out. It was a real great taste but I am not sure if I totally owe the to Butchers. When I foiled it I used some mixed up concentrated Au Jus for a well know restaurant here in Westren New York called the Red Oshier. They are famous for their prime rib and just recently you can now pick up a bottle of their Au Jus (https://www.nystyledeli.com/cgi-bin/deli/aujus.html). The meat seemed to keep the beef flavor better and with the brisket being on the smaller side the injection definitely help keep it from drying out. I also tasted some injection just after mixing it and was real happy with it. I have to also say that it was a bit thicker than I thought it would be after mixing, not a bad thing just a surpris. The pork was super juicy and also had a more flavor than I got in the past. That I can totally give to the injection. I still have a bit of injection left as I bought the size up from the trail. I want a few more cooks before I decide if it is worth the money for cooking at home. If I start doing doing some local comps I will definetly use it. I know a lot of teams use it and win and That speaks a lot. It may or may not help me in a comp but it's reputation would make me more confident which is worth the money. |
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06-10-2012, 09:14 PM
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#9 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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06-10-2012, 09:34 PM
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#10 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looks real good
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Stumps XL Baby/UDS |
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06-11-2012, 06:56 AM
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#11 |
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is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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mighty fine work
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06-11-2012, 07:33 AM
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#12 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Very nice!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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06-17-2012, 03:23 PM
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#13 |
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Found some matches.
Join Date: 05-21-11
Location: McDonald, PA
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Definitely something I'm gonna be trying soon!
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Weber 22.5" OTG/Smokenator - Weber Smokey Mountain 18.5" |
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06-17-2012, 03:47 PM
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#14 |
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Is lookin for wood to cook with.
Join Date: 03-24-12
Location: Hilliard, OH
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Looks awesome!
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| Tags |
| brisket, Butchers BBQ, Yardbird |
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