Butt injection

Oh Great Stogie.

Just what I need. ANOTHER recipe with a ANOTHER unique ingredient.

Sounds like a good recipe.

So, is there a substitute for Dixie Boys rub? Something similar you can make. Instead of spending 5.95 on a jar of rub, I'm the kind that spends $105 on spices to experiment with his own...

Glad to see you posting. You a good addition, lots of great advice.

Hey you mentioned something about looking at Southern Prides. Cookshack is soon to be distributing their main competitor, Ole Hickory. Gimme a holler if you want to chat.

Where'd that junk come from???? LOL.

Not to worry.....add your favorite rub, the same one that you will be using on the butt.

As to the SP.....I have since nixed my plans for a Q joint. Just won't go over here in the upper midwest....but I was working on a take-out only with a pretty limited menu...only Q. I was NOT interested in a restaurant.

Thanks for the offer though Smokin'!!

Stogie,thanks for your recipe on injections.After listening closely to presentations at the last couple of MIM events,it appears that most people are injecting just before foiling as well as before starting the cook.Any thoughts on this?Thanks.

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Good Q 2 Ya,Tom.

Hi Tom!!

You are absolutely correct. I have cooked with a few MIM teams and every one of them inject their shoulders and everyone of them marinade their ribs and every one of them foils!!

You will not see that too often on the KCBS circuit!

So, we're going to inject our butts and Marinate our ribs...

Need more ideas for Butt injections
and
More ideas for rib marinating

Got any more ideas out there?

on to the rest of the story...


...but I refuse to foil...

Stogie, one of the great advantages of the Cookshack is that you don't loose the humidity you do in most units. This can actually be a problem for some items, such as jerky. And some people have a problem getting enough bark on their butts.

So, on other units, I have ...hiss... foiled. But don't any more on the CS.

Foil does work and I have used it, but my personal preference on ribs and butts is to get some bark and bite and I find that foiling tends to steam the outer layer (almost a mushy consistency).

But hey, that's just my opinion.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Stogie Have you seen the Injection (gun) Needle that looks like a caulk gun with 25 to 30 needles on it ???? I was looking for one and can not find it. Any ideas where to get one ?????????

Hey Texaskingfish!!

Have never seen that one!! Sounds like a neat new toy though, eh?

Here is the most popular one I have seen and this is a pretty good price. Allows you to pump out of a bucket of liquid without refilling.

http://www.butcher-packer.com/c_brine.htm

Great site,

Gonna have to get me one of them thar "salinometers" to check the salt level of a brine...

Guess it's like checking the alcohol level in my home brew.

I've seen another gun for injecting, I'll see where it's at.

Thanks Stogie



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Smokin'!!

Save your money my friend!!!

Throw a raw egg in there..if it floats it has enough salt. I use this to test my jerky solutions...hasn't failed me in 15 years!

well, my idea to purchase that was tongue in cheek...

...boy do I have "egg" on my face now

Hadn't heard that one.

See, that's why there's ALWAYS something new to learn.

Thanks my friend. (check your email)

Pardon the signature below, just testing graphics.