The Results... (WARNING: Contains food porn)

[417bullelk]

Nice work Jeff, it looks fantastic!!

 

[Greg Kemp]

red ring

Thanks for the comments, brothers. And Tim, thanks for the injection tips. I guess I don't know what a brine pump is and where I could find one. Do you have a link to one?

I'm understanding that you probably put more liquid in the FAB B than what it actually calls for and thus your mixture probably isn't as thick?

Oh andI forgot to mention... the ribs and fatties were smoked with cherry and a slight bit of pecan. Ther brisket was done with Guava and a touch of hickory. That's the best looking smoke ring I've gotten and I'm wondering if Guava had anything to do with it.

I noticed that too. Guava makes a nice reddish ring. Of course I only use guava and oak so what do I know.

 

[MilitantSquatter]

NICE !!!! Ribs look real good.....

Glad your taste testers were pleased.

 

[JohnMcD348]

Hey Jeff, one more thing to note on injecting. Try to plan your injections so that you only have to puncture the meat as little as possible. Use the length of the needle to do your internal work. When you're injecting, slowly pull the needle back toward you but not far enough that you expose the holes in the needle. When you're about to pull the needle out that far, slightly shift the angle of the needle and push it back in. Do that a few times in the same spot and it'll help to disperse the fluid to that area instead of the single injection site. Then pull out the needle and look for another area to inject. Follow the same routine with each injection site and you will get a better internal coverage with the injection and you'll have fewer holes for teh injection to run out of.