Today & Tomorrow

Groundhog66 · Dec 30, 2010

Made a trip to Costco today, picked up some spares, baby backs and a brisket. I typically freeze all the trimmings for use at a later date, but today I decided to throw it all on...nice to have snacks along the way. Used Dizzy Dust on top, and Rub Co Original on the bone side. For the scraps, I coated liberally with Yardbird for something different. Already started snacking on those, turned out nice and juicy.

Tomorrow morning I will throw this on, stay tuned...

Captain P.J. · Dec 30, 2010

Ribs look good!! What are your plans for the briskey?

Groundhog66 · Dec 30, 2010

Captain P.J. said:
Ribs look good!! What are your plans for the briskey?

Thank you.....Not sure what I am doing with the brisket yet, still pondering that. Used Bovine Bold last time, no foil. Been researching about proper temps, but I guess that is really a personal preference.

Chef Jim · Dec 30, 2010

Inject the brisket.

Groundhog66 · Dec 30, 2010

Chef Jim said:
Inject the brisket.

I would really like to start doing that (butts as well), but I have yet to purchase an injector :tsk:

Smokin Mike · Dec 30, 2010

Groundhog66 said:
I would really like to start doing that (butts as well), but I have yet to purchase an injector :tsk:

if there is a horse/farm store, get you some horse injectors and use that. I used to use any old injector and was getting injection streaks, turns out it was the injector doing that. the best part is you get to toss it away when done because they are so cheap.

Groundhog66 · Dec 30, 2010

What are injection streaks?

Smokin Mike · Dec 30, 2010

I think is Bacteria left in the injector that make's brown spots/streaks.

bigabyte · Dec 30, 2010

Looks like a good couple days to me!

Groundhog66 · Dec 31, 2010

Getting discouraged over here, not putting out the quality I am hoping for lately. They turned out a bit dry, and I am more than a bit disappointed...

Here they are before the Blues Hog...

And after

bbq lover · Dec 31, 2010

dont get discouraged over there its a slow task to get winning ribs the ribs look very good but again you need to practice with some friends lol <us the brethren > I am free as are most of the guys that are close to you to try your dry food and if you have some wet beer we will stay a long time and help you get rid of your winning ribs oops dry ribs

ssbbqguy · Dec 31, 2010

Streaking is caused from colors of the injection in reference of the meat colors.In example, light colored pork tenderloin with my plum habenaro jelly will leave little stains of flavor. Not Bacteria. Throw the needle and injector away after use. Usually when I see streaking it's caused by too big of needle. Start with a bottle of Tony C's,with injector. That will be a good starting point of size. Steve.

Groundhog66 · Dec 31, 2010

bbq lover said:
dont get discouraged over there its a slow task to get winning ribs the ribs look very good but again you need to practice with some friends lol <us the brethren > I am free as are most of the guys that are close to you to try your dry food and if you have some wet beer we will stay a long time and help you get rid of your winning ribs oops dry ribs

I am always more than happy to host :thumb:

KnucklHed BBQ · Dec 31, 2010

Groundhog66 said:
I would really like to start doing that (butts as well), but I have yet to purchase an injector :tsk:

I make (and occationally sell) a great 1 gallon pump up sprayer injector that absolutely ROCKS! No refilling, no crappy plungers, no fat monster needles that make a hole so big that the injection just leaks right out... Fill it with your juice, pump it up and start jabbing meat! :heh::becky:

The large capacity makes it great if you have alot of briskets to inject. I'll never inject with anything else.

Here's a couple pics with the stubby 16ga needle installed. The needle flips around and stores inside the tip backwards when not in use.

Groundhog66 said:
What are injection streaks?

ssbbqguy-mo said:
Streaking is caused from colors of the injection in reference of the meat colors.In example, light colored pork tenderloin with my plum habenaro jelly will leave little stains of flavor. Not Bacteria. Throw the needle and injector away after use. Usually when I see streaking it's caused by too big of needle.

Yup! Most beef bullion and broths contain some carmel or natural colors, they concentrate in the injection area and leave "track marks". Spices will do the same thing.
I prefer a 16 gauge needle and if I'm doing brisket I use a 1 1/2" one - short, but you don't need a long sucker since you really don't need to worry about going any deeper than that. The smaller diameter needle helps the meat seal itself up to hold the injection in once you remove the needle. Kinda like when you get a shot.

bbq lover · Dec 31, 2010

thats a kool deal

R2Egg2Q · Dec 31, 2010

Groundhog66 said:
I am always more than happy to host :thumb:

Starting to sound like a mini brethren bash in the planning! :clap2:

As for your ribs, they look good in the pics. I recall you were trying to go without foiling in the past, is that still true? I don't have anything against no-foil cooks, I'm just curious what approach you took here. They couldn't have been too bad, I see there's quite a few less "cook's treats" than in the first pics! :heh:

Groundhog66 · Dec 31, 2010

R2Egg2Q said:
Starting to sound like a mini brethren bash in the planning! :clap2:

Sounds good to me :becky:

R2Egg2Q said:
As for your ribs, they look good in the pics. I recall you were trying to go without foiling in the past, is that still true? I don't have anything against no-foil cooks, I'm just curious what approach you took here. They couldn't have been too bad, I see there's quite a few less "cook's treats" than in the first pics! :heh:

These were no foil, and don't get me wrong, they weren't terrible....just not near what I was hoping for.

Today & Tomorrow

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