Food Smokers and Smoking Tips/Tricks/Techniques

Thank for that. I had not considered an injection. Interestingly enough, I happened to notice that the butcher shop I bought the meat from HAD a brisket injection seasoning.

 

@bvbull200 is a great resource too. He does comps and a couple briskets every now and then too

I haven't injected in years, but am researching various injections again for comp reasons and trial runs. Looking at Butchers BBQ Prime Dust now...

 

Cool. @bvbull200 any tips?

 

Zach's hit the nail on the head! Unless you're making corned beef, I don't think brining brings anything to the table for brisket. Injection is a great option for jamming a little more of that beefy goodness to the middle of the brisket. Nothing fancy. The Butchers BBQ Prime Dust that Zach mentioned is my favorite injection. It just tastes like beef with a little saltiness. For whatever it is worth, I dilute mine slightly compared to the instructions on the packaging to cut a bit of the saltiness out.

You could give that stuff at your butcher shop a whirl. Otherwise, a good, easy injection that I've used a bunch is to take Better than Bouillon beef base and mix it up to a slightly higher concentration. I like it better than standard beef broth/water injections. Super beefy as well!

 

Awesome. Thank you sir!

 

I started replying, then got caught up for a little while! Response above, though.

As for rubs, there is a link in my signature to a post in this thread with a good, go-to brisket method. The rubs in there are off-the-shelf rubs that many stores will carry, but are otherwise easily available online. Adkins Western BBQ Spice and Adkins Chicken & Pork Rub. Solid layer of BBQ Spice topped with a dusting of Chicken & Pork Rub (it's more savory than sweet) makes for a good rub combo.

The rub you proposed looks pretty sound to me, though. Be easy with the ginger and nutmeg, would be my only suggestions. They bring a nice layer of flavor, but they can take over if you aren't careful.

 

Thanks again. Also, I don't see your signature.

 

Hmmm...weird. Here is the link, though!

https://www.tacomaworld.com/threads...icks-techniques.229517/page-518#post-15191396

 

Especially ginger, it tends to be very heavy on the back end and add a sort of heat that can stand out in a bad way if you're not a super fan ginger.

 

If on mobile, turn phone sideways

 

I’ve used a barding needle to thread bacon thru various leaner cuts with pretty good success.

 

If you have a good thermometer to monitor your progress, reverse sear is the easiest and best way to do a thick steak. First time I did one, I was sold and will never cook another any other way. I was amazed how I had a 2+ inch thick steak and it was a perfect med-rare all the way through with a flavorful crust. Since you rest it while getting grill or pan to temp for the sear, as soon as you pull it off you are ready to eat.

Pork belly burnt ends? Never seen that. Really glad I started following this thread now. How did they come out and how long/temp did you cook for?

 

I have a few hours to spare today and I decided to do some Smoked Polish and Italian Sausage. I also remember that I had a pork belly in the fridge ....
I coated them with a Memphis style rub and then topped them with a Honey BBQ rub.

 

Hopefully I can get some good pics and post here soon. Kamado Joe user...Also help with a local shop if anyone in the southeastern PA area needs a KJ, let me know haha...

Now to go find some brisket....

 

morning.

 

I hate mornings...lol always have. When I was active duty I told my guys dont even come bother me until Ive had coffee and after 10am...

 

Favorite rub for brisket is S&P only. Pork I use a base of paprika and brown sugar then go from there.

This VV

 

When I was younger and worked as a bouncer I got used to the late nights and sleeping in. Miss those days.

 

Sausage is done ... waiting on the pieces of pork candy