San Antonio

Takes a long slow low heat cook, I estimate this one to be a 18 hour cook

 

Damn
That tough piece of meat? How’s the marble?

 

Marble is good, just takes a while to break a shoulder down

 

Ya always got their legs up posting chit

 

Afternoon SATX, for all the bluster, we all appear to be South of any rain or fun. We gather 0.17" all day, and I am watching the Valero tournament in SA, and they all seem just fine. But TV local weather just broke in with flash flood, hail, wind damage just North of us from Austin and especially Northeast.
If they are right, Lockhart and East get's tomorrow morning. Would sure like some rain to was that soil into the new grass.

 

Chop’s Injector?

 

Yes sir

 

Got em welded, figured it would make install easier and I'd say it did.

No kidding. Chilling on the internet in their high tower with cold AC and a warm heater. Giving out bogus traffic advisories just so I don't think they're sleeping or watching Netflix.

 

I thought so. I love both of mine


I’ve got the power edition wasting away with all my gear I don’t use anymore lol. Dan is a good dude.

 

They are great to use

 

Interesting thing. Wife just has a darn horse needle for injecting the turkeys.

 

Not gonna lie man, it’s really nice to see someone cooking clod, not many do it any more. We cooked many in my childhood and to me it’s what “Church BBQ” is lol.

 

If they are cooked right they are as good or better than brisket. I always cook them low temp and a long cook

 

You won’t find any argument here. When done right it’s probably tied with plate ribs for being my favorite.

 

If I got a gripe about them it’s trimming them before cooking. I use a custom made 4” fillet knife and pliers to get all the sinue stringers out of them. They have a very rich beefy taste to them.

 

Not be ignorant, but I am - you ever inject briskits? And what is Johnny Juice? Only injecting I've ever seen is butter and broth mixes up for birds.

 

I’m so hungry

 

Yeah, so true. I use catfish pliers for quite a bit of bbq.

I’ve injected all kinds of unholy things into all cuts of meat when I was competing heavily. There are some good commercial injections available from butcherbbq and many others but go light because they honestly have too much flavor for eating bbq in my opinion. I rairly inject anything any more but maybe a little apple juice in some pork.

 

Don’t inject briskets I have in the past but not anymore. I put a pan under the shoulder to catch all the drippings, them make French dip sandwiches. Out of this world.