Traeger

Dave R so how did you source that?

Here are the results cooked to 203. Wasn’t the best, I blame the meat. Was supposed to be choice, but wasn’t labeled as such. Which made me think, Austin or any other butcher out there that knows, is all meat that is graded required to be labeled by the grade? I know if beef gets past a certain age isn’t graded. Here are the pics.

I honestly think its about the same, bark is a little better with butcher paper.

Got it all wrapped up and back on for the final stretch!

calldoctoday I’m with you now, I was confused. I actually bought that before I knew Walton’s existed.

calldoctoday Are you referring to the Pa’s Black Bull injection? I can’t find a Walton’s Brisket injection on the site.

YooperDog I like the V-8 bloody mary mix. For addins hot sauce(your choice), horseradish, A-1, Worcestershire, pickle, beef stick, lime, and the glass is rimmed with Tanjin(sp).

Can’t drink all day if you don’t start in the morning!

I’m sure alot of people are smoking briskets, pork shoulders or chickens this weekend, some of you might also be injecting those meats and this tip is for you. I don’t know about everyone else but sometimes it seems to be a real struggle to get injection powders and there liquid components incorporated together well. My hack to quickly overcome this issue is to use an immersion blender to incorporate the two, and you will have the problem solved in no time at all.

Prepared a brisket tonight to smoke tomorrow. I injected it with Butcher BBQ Original Brisket Injection and Prime Dust, using Walton’s Automatic Injector. I used Butcher BBQ’s Steak and Brisket rub and their Grilling Addiction rub.