butcher bbq review with lots of pron

CajunSmoker · Jan 22, 2009

I found an 11# packer to try the Butcher BBQ marinade on

Maybe you can see it says "select" on the label

but it says "choice" on the cry o vac! SCORE

vac u sucked the other half of the mix since it's made for 2 briskets

and then trimmed the brisket up to get rid of a lot of the fat.

I mixed the marinade up about 8 hours earlier like EarlyBird said and refrigerated it. It was nice and thick at injection time

I injected the brisket at 8 PM and plan to put it on the UDS at midnight

I'm gonna use Heffer Dust from brother SpiceWine for my rub and plain Kingsford(notice the random k's:biggrin

and a couple chunks of Pecan for the smoke

So, anything I should do different so far?

Dale P · Jan 22, 2009

Throw another piece of wood in there. Since you asked.

Now i ask, what you mix the Butchers with?

CajunSmoker · Jan 22, 2009

I almost put another piece in, but I've been accused of using more than I should some times:icon_blush:

I mixed 3/8's cup of the marinade with 1/2cup apple juice and 1/2 cup water. Really thought about beef broth instead of AJ but went with it in the end.

leanza · Jan 22, 2009

That should only be the start of your pics. Keep us up to date.

CajunSmoker · Jan 22, 2009

leanza said:
That should only be the start of your pics. Keep us up to date.

as long as the beer holds out Bro:-D

Bbq Bubba · Jan 22, 2009

Somebody's got tomorrow off? :twisted:

Plowboy · Jan 22, 2009

If you use beef broth, go light. I've found broth to stain and then you have dark spots where the needle was.

Good looking packer.

CajunSmoker · Jan 23, 2009

Bbq Bubba said:
Somebody's got tomorrow off? :twisted:

Unfortunately not:icon_blush: I have a meeting at 7:30

Here's where we are now.

decided to add another chunk of wood for DaleP and made it cherry for Scott

fired it up in the chimney with about 25 coals and let the smoker come up to temp for about and hour

rubbed the brisket with Heffer Dust. It had a nice glaze on it from the injection that held the rub well

Put the brisket in and am going to turn in for a few hours.

garyk1398 · Jan 23, 2009

Looking good, be sure to show the final product. I use the same cherry wood and like it a lot!

Desert Dweller · Jan 23, 2009

Not quite sure why you're putting wood in the chimney. Seems to me you would burn that piece out getting the cooker up to temp.?.

CajunSmoker · Jan 23, 2009

Checked the smoker at 5:30 and the temp had dropped slightly, so I bumped the firebox to get rid of the ash and it came right back uo. I just pulled the brisket and foiled it at 160*. Sorry no pic, batteries went dead. I'll pick some more up when I go out to my meeting and have finished photos later this morning. So far it is looking and smelling great.

cheez59 · Jan 23, 2009

Sounds good CS. See if you can find a way to give us a wiff of the brisky when you put up the pics.:mrgreen:

jtfisher63 · Jan 23, 2009

Well.... how'd it turn out? Do you normally cook your brickets to 160*? Or did you foil it and then put back on at 160*? Looking forward to more Pron!

CajunSmoker · Jan 23, 2009

OK. I got back from my meeting and pulled the brisket at 8:30. It went a little long and then I let it rest for 3 hours in the towel lined cooler which got it a little overdone. The taste is fabulous and is by far the juiciest brisket I have ever cooked. I highly recommend the Butcher's BBQ marinade and will use it on all my briskets from now on

. Finished pron:-D

scott millman · Jan 23, 2009

Great looking brisket....I have one ready to go, might have to try the marinade on my next one sounds like it did the trick.

Larry Wolfe · Jan 23, 2009

I'd hammer that! Nice cook!!!

garyk1398 · Jan 23, 2009

I'd nail it!

big brother smoke · Jan 23, 2009

Not a bad briskie you got there, Bro!

Que'inKC · Jan 23, 2009

Plowboy said:
If you use beef broth, go light. I've found broth to stain and then you have dark spots where the needle was.

Good looking packer.

I usually use Beef Stock instead of Broth, it's lighter in color plus it has less salt..I don't know if you tasted the marinade, but the BBQ is pretty salty by itself..

Plowboy · Jan 23, 2009

CajunSmoker said:
OK. I got back from my meeting and pulled the brisket at 8:30. It went a little long and then I let it rest for 3 hours in the towel lined cooler which got it a little overdone. The taste is fabulous and is by far the juiciest brisket I have ever cooked. I highly recommend the Butcher's BBQ marinade and will use it on all my briskets from now on. Finished pron:-D

You nailed it!!! Way to go. I could tell from the second picture that it was tender by the way the slices were laying. That looks like a Butcher brisket to me.

butcher bbq review with lots of pron

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somebody shut me the fark up.

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