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Unread 10-27-2013, 11:01 AM   #1
deguerre
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Default Brisket Day! BigButz BBQ Style

Well now. Seems as if a couple of us haven't done brisket in quite a while. LMAJ has a cook going here: http://www.bbq-brethren.com/forum/sh...d.php?t=174004 (I'll be paying attention - Lynn has a PRIME CAB y'all! - mine's just a choice CAB)

Anyway, my take, and here's my beginning for this cook. BigButzBBQ figures prominently here as the No Butz sauce is a major contributor in the marinade/injection and the Cow Pow was my selection for the rub. Try these if you haven't already as they ROCK.

Here's the brisket as it was last Sunday evening..



The marinade and injection ingredients...



Injected and into the cryovac for a little marinade experiment...which was seeing how it would be after a week aging in the stuff)...



And today. It's a beauty, and smells wonderful. I reserved the marinade...



A little dusting of the Cow Pow...



And onto the Cajun Bandit set for ~ 275 (It's staying in between 271 and 285 as the wind is having an effect. I'll bump it up to 300 towards the end). I'm already hungry and it's only been on for a little over two hours or so...




And, no. I did not trim the brisket, because:
A. I want the fat drippings
B. I'd do it this way even if I didn't because I have a secret love affair with beef fat
C. My ass is just plain lazy - which explains the clean grate you see here...

So, more to come, and thanks for checking in!

Hey Lynn, I've got a banjo if you got a get fiddle and we can do dueling briskets!
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Unread 10-27-2013, 11:38 AM   #2
Big George's BBQ
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Very Nice Guerry Will be looking forward to watching your progress
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Unread 10-27-2013, 11:45 AM   #3
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I'm very interested in the fact that you marinated and injected. Not the usual brisket cook on here. Looking forward to your results.
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Unread 10-27-2013, 11:50 AM   #4
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We've done this several times with brisket and also with chuck. Definitely not a traditional brisket (Think I scared off Bludawg. He was lurking here earlier...), but we love the results. Usually we only let it sit for a couple days before the cook.
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Unread 10-27-2013, 11:52 AM   #5
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Memphis is far enough away from Texas that you can probably get away with it.
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Unread 10-27-2013, 11:53 AM   #6
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Marinade will only penetrate up to about 1/4 inch typically, if you do fun with chemistry, you can get it to 1/2". Injecting takes that process all the way through the meat.

If this was truly Big Butz style, there would be a video, and snow. Lots of snow.

Tom sure does make some great sauces and rubs.
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Unread 10-27-2013, 11:58 AM   #7
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Quote:
Originally Posted by landarc View Post
Marinade will only penetrate up to about 1/4 inch typically, if you do fun with chemistry, you can get it to 1/2". Injecting takes that process all the way through the meat.

If this was truly Big Butz style, there would be a video, and snow. Lots of snow.

Tom sure does make some great sauces and rubs.
Indeed he does! The teriyaki sauce is very nice too. I was surprised when I saw the Soy Vay is an Oakland, CA company. When injecting though, I have to use a strainer because of the onion, sesame and garlic bits.
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Unread 10-27-2013, 12:11 PM   #8
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The guy who makes SoyVay went to school with my BIL. He loves to tell me that it is the best Teriyaki he has ever had.

One of these days, I am not going to feed him.
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Unread 10-27-2013, 12:34 PM   #9
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This looks like a WINNER! Can you email or PM me a slice of the point with as much fat as you can spare? I have the same affinity for beef fat....
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Unread 10-27-2013, 12:37 PM   #10
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Lookin' good so far. I'm with you on not trimming the fat, BTW (for all of the same reasons).
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Unread 10-27-2013, 12:40 PM   #11
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Im diggin it. Nice work.
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Unread 10-27-2013, 01:42 PM   #12
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OK. At 167 IT, I poured off the drippings that have collected so far from the pan and placed the brisket in it, loosely foiled over the top to allow steam to escape a bit. Washed 7 smallish Idaho taters (About 3 1/2 LBs) then oiled those with EVOO and dusted with sea salt and cracked black pepper to go on the smoker while the brisket continues cooking. Here's what it looked like right before I panned it...



Man. The aromas are driving me crazy.
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Unread 10-27-2013, 01:58 PM   #13
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I'm in...Where's my popcorn??

Oh..if you're looking______
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Unread 10-27-2013, 02:43 PM   #14
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Looking good so far, but really we know who's cooking don't we?


































































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Unread 10-27-2013, 02:48 PM   #15
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If it was on the Akorn, you'd be correct!
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