BluDawg wrote:
The onion soup will clog the needle. Give this a try it is close to what you have planned it just works for me.
BluDawg's Bovine Nectar
This Injection adds moisture,and is a flavor enhancer it adds beefiness to the brisket .
Bovine Nectar
1 pkg McCormicks Aus Jus
3 cups Black Coffee
1 tbl Worcestershire
1 tbl BluDawgs Bull Dust *recipe to follow
Dissolve the aus jus with the coffee add the Worcestershire and the Bull dust. Heat over med heat 1 min remove from heat and allow to cool to room temp. Inject about every 1" and go directly to the smoker. Rub and smoke it as you normally do.
Bull Dust
1/3 cup Paprika
2 tbl brown sugar
1 tsp dry mustard powder
4 tsp onion powder
2 tsp garlic powder
1 tsp Gebhardt's chile powder
Add all together. Mix well.
Mr.
BluDawg I have a question because I want to get this right, I forget the onion soup mix and I use 1 tbl BluDawgs Bull Dust, and to make the Bull Dust I need :
1/3 cup Paprika
2 tbl brown sugar
1 tsp dry mustard powder
4 tsp onion powder
2 tsp garlic powder
1 tsp Gebhardt's chile powder
Once its all mix I only use 1 tablespoon of it and add it to the
1 pkg McCormicks Aus Jus
3 cups Black Coffee
1 tbl Worcestershire
Do I have this right?
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cook between 205-208 (tell you feel butter)internal with a long rest (4 hours) cooler but give the 