Next generation sausage maker
Brisket Made With Seasoning/Injection from Waltons
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Wife picked me up some seasonings, an injector, and some injection seasoning. Put it to use on a small brisket this weekend. She also got me a Victornox knife block. Knife was so sharp I slit half way through the brisket cutting the plastic haha. Anyway the brisket turned out great. Cant wait to try more Waltons seasonings and products! Oh and of course I had to make some taters to go with it.
Rub it, Smoke it, Cut it, Love it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
cntryboy looks great. Congrats
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
cdavis Thank you so much! That truly means a lot! was nervous to post my cook on here!
Rub it, Smoke it, Cut it, Love it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
cntryboy it doesn’t look like it could have gone any better. Congrats to you and post those pictures. We all love to see the final results. Glad to have you here.
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
cdavis Thank you! I will!
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cntryboy that is a fine looking brisket and the Burt ends look really good to
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
gus4416 Thank you so much! Tasted pretty good I thought. Wife seemed to like it too. Most important though, the dogs approved of their scraps
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
gus4416 weird question, im new here and i keep seeing team orange team blue and was wondering if you could tell me what that was all about?
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That looks great! I have a bag of Pa’s I haven’t tried yet. Looks like I need to give it a go.
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Grimpuppy I think you will be really happy with it! I personally mixed half the bag up with about a half gallon to a gallon of water (it says 1 bag to 1 gallon I believe), injected what I could, and let the brisket brine in what was left for several hours.
Rub it, Smoke it, Cut it, Love it
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cntryboy really a great looking brisket, love the nice smoke ring and boybit looks juicy! I’d like to try that Pa’s Black bull, lots of folks talk it up.
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Dave in AZ hey thank you so much! it was pretty juicy! I was impressed with the smoke ring! I used the Waltons Smokehouse blend pellets. Gotta say id for sure use them again. Excited to try their other pellets as well. The brisket kinda stalled out for a while. I believe that might be because I just have a davy crocket. but it seemed to lend well to getting more smoke in there. Thanks for welcoming me im really glad to be here!
Rub it, Smoke it, Cut it, Love it
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cntryboy say, I think there are a few great threads you would LOVE, over in the User Recipe section, on making brisket, and getting over that stall. Detailed stuff from folks who do competitions or a lot of brisket, I know they helped me!
Brisket always stalls out at 145 to 160 or so… seems at that temp, moisture is evaporating off surface thus cooling the meat, fast enough to offset the incoming heat. So it just sits there at same internal temp without rising, until it loses enough moisture to stop offsetting the heat, when it starts to rise again.
Since you don’t want to lose too much moisture and dry it out, and you also don’t want to waste 3 hours cook, there are all sorts of things done to overcome this evaporation stall. Folks pull it off smoker, wrap with foil, and finish in oven. Some wrap with foil, or butcher paper, back on grill. The foil wrap folks call the Texas Crutch. Tons of videos and opinions. But go check out user recipes for brisket, great info there
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Dave in AZ Wow awesome! I had no idea!that is really good to know. I will check that out. I truly appreciate that!
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cntryboy Brisket looks incredible… terrific looking burnt ends! Tell me more about the knives…which ones were included in the set?
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cntryboy Canning Kansas Cast Iron Green Mountain Grill Sous Vide Regular Contributors last edited by
Ted Frodyma Thank you so much! Wife loved the burnt ends!
Here is the link fro the knife set I got Victornox Knice Set
They are crazy sharp! Swiss made I do believe. Comes with a paring knife, 6" boning knife, Bread knife, 8" Chef knife, 10" slicer, a Steel, and Scissors that split apart for cleaning/sharpening and than a block with a couple extra slots.
Gonna have to figure out what goes in those slots and get those knives too. Very impressed!
Rub it, Smoke it, Cut it, Love it
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Thanks! Maybe my wife would buy me a set like that if I cooked her burnt ends!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cntryboy just wanted to say I read your post at the jobs thread I just found today, and dang hoss, YOU are impressive. I read stories about cowboys living rough, and think how tough they must have been, and here you’ve lived it. Also, what a great first date story, love it! Thx for sharing that stuff!
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cntryboy That is some mighty fine looking brisket & candied burn’t ends.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
cntryboy Good looking brisket, thanks for posting.
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