First smoked meat.

Former Member

Well I took everyone's advice and did pork butt on new 009-2 smoker. Went light on the smoke and used meat thermometer it turn out really good. My next smoked meat was brisket. I used a Brisket flat and used about 2.5 oz of hickory and used meat thermometer to cook to about 195*. Great smoke flavor but not over-powering, juicy and moist with great flavor. For first time using CS, I was happy with end product. I know I can do better. Brisket made great sandwiches and next day Brisket Taco's. Even vaccum sealed some for the next chili day. My questionnon brisketbis,' has anyone injected brisket before cooking?' On smoker(Treager) I have done it several times, with mixed results. Looking orward to next "Q" day!

9/14/148:28 PM

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joemMember

Check out Butcher BBQ & Kosmo's.

9/14/148:49 PM

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maxqMember

Nice report.

I like Butcher BBQ "Original" brisket injection. Mix it a few hours before injecting, keep refrigerated. Inject 6+ hrs before smoking for best results. Tip: wrap your brisket with plastic wrap when you're ready to inject...will prevent the liquid from squirting back out of the meat.

9/15/147:24 AM

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tomMember

I'm no expert,but am kinda curious if you cooked a flat and it was juicy,moist,and had great flavor and all it lacked was a little more smoke and you were happy with the end product,what about your product did you feel injecting might improve -especially if you had mixed results in the past?

9/15/149:35 AM

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bigwheelMember

quote:
Originally posted by krogie:
Well I took everyone's advice and did pork butt on new 009-2 smoker. Went light on the smoke and used meat thermometer it turn out really good. My next smoked meat was brisket. I used a Brisket flat and used about 2.5 oz of hickory and used meat thermometer to cook to about 195*. Great smoke flavor but not over-powering, juicy and moist with great flavor. For first time using CS, I was happy with end product. I know I can do better. Brisket made great sandwiches and next day Brisket Taco's. Even vaccum sealed some for the next chili day. My questionnon brisketbis,' has anyone injected brisket before cooking?' On smoker(Treager) I have done it several times, with mixed results. Looking orward to next "Q" day!

For home eating..I dont think injecting is needed. Serious comp cooking maybe so. Just my .02 of course. If you just got to do it..try this place. I like the FAB P since it disperses easier and aint as apt to leave pecker tracks..lol.The FAB B has some real beefy overtones and a dark color.
http://www.theingredientstore.com/
http://www.theingredientstore.com/

9/15/143:53 PM

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