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- Springfield, Missouri
Are all going on the grid tomorrow morning.
Pork Butt was injected with a salt, sugar, apple juice brine, will be slathered with mustard and rubbed.
Trimmed up the brisket a little, actually wasn't much extra fat on this one. Then rubbed it with a local bbq's rub and added a little raw sugar. Will be cooked fat side up.
I sliced up some of the flat of my brisket, removing as much fat as I could, which will cause the jerky to go rancid quickly if not removed. I then slice the pieces across the grain, and removed some of the fat I couldn't see before. I plan to dab the pieces with paper towels as they are cooking from time to time to sop up any fat that renders out also.
I had another recipe I had planned to used for the jerky, but found I didn't have any soy sauce, so this is the recipe I used.
http://www.foodgeeks.com/recipes/teriyaki-jerky-4819
The pork tenderloin will rubbed in the morning and then will add a peach/honey glaze at about 135* and cook to about 140* - 145*.
Pork Butt was injected with a salt, sugar, apple juice brine, will be slathered with mustard and rubbed.
Trimmed up the brisket a little, actually wasn't much extra fat on this one. Then rubbed it with a local bbq's rub and added a little raw sugar. Will be cooked fat side up.
I sliced up some of the flat of my brisket, removing as much fat as I could, which will cause the jerky to go rancid quickly if not removed. I then slice the pieces across the grain, and removed some of the fat I couldn't see before. I plan to dab the pieces with paper towels as they are cooking from time to time to sop up any fat that renders out also.
I had another recipe I had planned to used for the jerky, but found I didn't have any soy sauce, so this is the recipe I used.
http://www.foodgeeks.com/recipes/teriyaki-jerky-4819
The pork tenderloin will rubbed in the morning and then will add a peach/honey glaze at about 135* and cook to about 140* - 145*.