Butchers Brisket Review

jtfisher63 · 01-18-2009, 12:19 PM

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!

gpalasz · 01-18-2009, 12:51 PM

Do the directions say to inject 3-4 hours before you put on? Its been awhile since I used it, but I believe thats the time. It does have a super funky smell to it but..it does make it taste more "beefy"

jtfisher63 · 01-18-2009, 01:10 PM

Quote:

Originally Posted by gpalasz

Do the directions say to inject 3-4 hours before you put on? Its been awhile since I used it, but I believe thats the time. It does have a super funky smell to it but..it does make it taste more "beefy"

Yeah, it says 4 hours. I wasn't getting up at 3:00 to inject it!

I would have injected it last night, but I didn't want to screw it up.

gpalasz · 01-18-2009, 01:12 PM

I know what you mean, Getting up at 3am to inject a brisky is not fun. Im curious what the difference in taste is between a 30 min injection and a 4 hour injection.

RixCue · 01-18-2009, 02:17 PM

Most of the time , if not all the time I shoot mine 8 -10 hours before when cooking at home. Love the stuff.

Rick

bigabyte · 01-18-2009, 03:17 PM

Funny how it is known to smell funny, but people can't wait to use it. Guess it's a good thing "smell" is not a scoring category.

sticker500 · 01-18-2009, 03:40 PM

Yeah and you get past the smell of a brisket in Cryovac after you first take it out, it all smells good, well...ok not everything.

bigabyte · 01-18-2009, 03:57 PM

I must have misunderstood then. I thought the smell was after it was cooked, not before. My bad.

CTSmokehouse · 01-18-2009, 04:07 PM

Quote:

Originally Posted by bigabyte

Funny how it is known to smell funny, but people can't wait to use it. Guess it's a good thing "smell" is not a scoring category.

Maybe it should be...................Smell...9 pts....

Yours in BBQ,

Cliff

jtfisher63 · 01-18-2009, 04:21 PM

Well, it's done already, at least the flat is. I cooked it a bit on the hot side at 265*-275* dome temp. I pulled it off at 2:00 and 195*. The point is seperated and back on the Egg. I have the flat foiled, wrapped in a couple dish towels and resting in the microwave. It cooked a little faster than planned so it will rest for around 3 hours until dinner time. I'm taking it to the inlaws so I hope it turns out! I'll get the burnt end and sliced flat pics up after they are done. The first pic is at 5 1/2 hours.

Plowboy · 01-18-2009, 04:31 PM

30 minutes wasn't enough to give the Butcher's the full affect. Having cooked dozens of briskets over the last two years using the product, I can tell a huge difference between < 4hrs and >4hrs.

jestridge · 01-18-2009, 04:44 PM

it sure looks good.

Que-Dawg · 01-18-2009, 04:48 PM

Wow!!!!!!!!

jtfisher63 · 01-18-2009, 04:57 PM

Quote:

Originally Posted by Plowboy

30 minutes wasn't enough to give the Butcher's the full affect. Having cooked dozens of briskets over the last two years using the product, I can tell a huge difference between < 4hrs and >4hrs.

Doh!!! Good thing I still have half of the sample pack. So, how long would be too long to inject before cooking? I could of have injected it last night, but it would have marinaded for 7-8 hours.

gpalasz · 01-18-2009, 05:06 PM

I have heard of some people doing it overnight. I asked Butcher BBQ about that when I bought this stuff ofver a year ago (cause I didnt want to get up at 3am to inject) He said 8 hours was too long. I guess its just a matter of preference. But as much as Butcher wins in brisky...he must be doing something right.

01-18-2009, 12:51 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Do the directions say to inject 3-4 hours before you put on? Its been awhile since I used it, but I believe thats the time. It does have a super funky smell to it but..it does make it taste more "beefy" __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

01-18-2009, 01:12 PM	#4
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I know what you mean, Getting up at 3am to inject a brisky is not fun. Im curious what the difference in taste is between a 30 min injection and a 4 hour injection. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

01-18-2009, 02:17 PM	#5
RixCue Full Fledged Farker Join Date: 02-17-08 Location: Mebane NC Downloads: 0 Uploads: 0	Most of the time , if not all the time I shoot mine 8 -10 hours before when cooking at home. Love the stuff. Rick __________________ BWS Competitor WSM X 4 BBQ Guru x3 Elite Black Therapen, The Fastest Full bag of R/O lump

01-18-2009, 03:17 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Funny how it is known to smell funny, but people can't wait to use it. Guess it's a good thing "smell" is not a scoring category. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-18-2009, 03:40 PM	#7
sticker500 Got Wood. Join Date: 11-30-08 Location: Prattville, AL Downloads: 0 Uploads: 0	Yeah and you get past the smell of a brisket in Cryovac after you first take it out, it all smells good, well...ok not everything. __________________ Scott R - BigShnozBBQ.com KCBS (CBJ) - Primo Oval XL - Weber Skyline Series Gasser -Weber Performer

01-18-2009, 03:57 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I must have misunderstood then. I thought the smell was after it was cooked, not before. My bad. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-18-2009, 04:31 PM	#11
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	30 minutes wasn't enough to give the Butcher's the full affect. Having cooked dozens of briskets over the last two years using the product, I can tell a huge difference between < 4hrs and >4hrs. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-18-2009, 04:44 PM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	it sure looks good.

01-18-2009, 04:48 PM	#13
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky Downloads: 0 Uploads: 0	Wow!!!!!!!! __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

01-18-2009, 05:06 PM	#15
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I have heard of some people doing it overnight. I asked Butcher BBQ about that when I bought this stuff ofver a year ago (cause I didnt want to get up at 3am to inject) He said 8 hours was too long. I guess its just a matter of preference. But as much as Butcher wins in brisky...he must be doing something right. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

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