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Unread 01-18-2009, 12:19 PM   #1
jtfisher63
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Default Butchers Brisket Review

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!
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File Type: jpg IMGP4862.JPG (153.5 KB, 279 views)
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Unread 01-18-2009, 12:51 PM   #2
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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"
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Unread 01-18-2009, 01:10 PM   #3
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Quote:
Originally Posted by gpalasz View Post
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.
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Unread 01-18-2009, 01:12 PM   #4
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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.
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Unread 01-18-2009, 02:17 PM   #5
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Most of the time , if not all the time I shoot mine 8 -10 hours before when cooking at home. Love the stuff.



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Unread 01-18-2009, 03:17 PM   #6
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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.
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Unread 01-18-2009, 03:40 PM   #7
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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.
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Unread 01-18-2009, 03:57 PM   #8
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I must have misunderstood then. I thought the smell was after it was cooked, not before. My bad.
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Unread 01-18-2009, 04:07 PM   #9
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Quote:
Originally Posted by bigabyte View Post
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....


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Unread 01-18-2009, 04:21 PM   #10
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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.
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Unread 01-18-2009, 04:31 PM   #11
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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.
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Unread 01-18-2009, 04:44 PM   #12
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it sure looks good.
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Unread 01-18-2009, 04:48 PM   #13
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Wow!!!!!!!!
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Unread 01-18-2009, 04:57 PM   #14
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Quote:
Originally Posted by Plowboy View Post
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.
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Unread 01-18-2009, 05:06 PM   #15
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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.
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