Test run this weekend.

[Umpa]

Gotta love a full counter or BBQ crap. This is the sauce run supplies. I'm making pork/rub glaze, chicken glaze, spritz, 3 different base sauces, my rub, pork injection, chicken brine. New brisket product on its way. We are running chicken and spares sat morning for a couple flavor tests and timing. Been a while. I'm excited.

[Umpa]

Anyone ever try any of this nonsense? Where's Tim at anyway? Facebook?

[Umpa]

[PigCicles]

Sounds like a full days prep just to get the goop ready. I've used the SSSB but for personal use not comps. I like the flavor but I wouldn't use it as a stand alone product. I've even used it as an injection on brisket and actually liked it for personal use.

Tim swears by Bark with the SSSB. Let us know how the test run goes.

[Umpa]

I tried using it on a wet aged angus brisket last year. Wet aged 32 days, then shot it full of this stuff. About 24 hours later I gave it to the judges right after taking my first bite. Great texture. But, didn't taste like beef. In any way. Odd. Oh we'll, I didn't like it, neither did the judges. Must be an Okie thang

[BluDawg]

I know you're getting ready for a Beauty Pageant but candied meat is like fruit in beer. Have you ever cooked a Brisket with just S&P saved all the juices run the juice through the fat separator then injected the juice into the next brisket all that added gelatin makes an unbelievably delicious Beefy moist brisket.

[Primo]

mix and match rubs and sauces are good practice for different flavors.I too mix a lot of different things .Depend's on my mood I'm in to what i use for dry rub ,sauce and so on.

[Umpa]

So, wasn't paying attention to the camera. But here's some pics from sat

[PigCicles]

Some fine lookin groceries Umpa! The pull back on those bones is awesome ... I like to see ribs showing their teeth.

How would you rate your practice run? Nice colors btw

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

[Schmokin Party]

I have used SSSB on pork, but never Brisket. I have had my best luck with Deep Beef. Tried Prime Beef from Butchers on the brisket but it stained the injection points yellow (it was a small brisket). I mixed it with beef broth rather than water, but I have not had any issue mixing Tim's stuff with things other than water.


Final result was a brisket that was so salty I couldn't hardly eat it. It was a small brisket and I think that the teachable moment here is that small briskets are not the way to go.


Speaking of the Okie, does anyone know where he is? Haven't heard from him in quite some time.