I’m wishing I had found out about it a long time ago !!!
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I use it my Orzo/Chicken soup, and other pasta meal’s! Beside’s each scoop sticking to the spoon, like glue, it’s a great product! You must have diluted it to get it through a syringe?
I’m sure you read the label, but keep it in the fridge after opening, SD.
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HellZ yeZ !!!
2 teaspoons in 16oz. of water.
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I notice there’s no knife on the plate…that there look’s tennnder! Yummy! Enjoy your bday meal, SD!
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Heheh, I checked for a “flapper” when I was slicing it, and THAT, was the ONLY knife we used.
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That’s a beautiful brisket!!
I have to ask - did you pick up much saltiness? Seems the Better than Bouillon is loaded with it. I recently tried making a brown gravy using that. So salty I couldn’t eat it. That said…
I also make an injection for brisket with BTB. I use 2 cups Beef Broth, 1 TBS BTB, about 2 TBS Worcestershire and a few splashes of whatever hot sauce I have on hand. Heat that shit up so that all dissolves, let cool, then inject the hell out of it. Especially the flat. I hope you or someone else will try this some time and let me know your results.
As for brisket, I decided to check out Amazon and they do have them. Unfortunately, the only full packers they have are Waygu (nearly $250) or Prime Grade from Creekstone Farms around $230. No thanks. I’ve never paid that much for a piece of beef. Rather go steal someone’s cow.
Last time i was at Costco, where I usually buy Prime grade briskets, those were available for around $75-$100. I can live with that.
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Thank you @SthrnMixer
Not at all. I used 2 cups boiling water, 2.25 teaspoons of BTB, and had it flowing out of the meat before I rubbed it, and threw in the fridge. Strangely enough I almost feel like it needed more salt LOL. 9 pounder was the ONLY one left in the store. Smoked for about 13 hours @ 225, finished @ 203 internal and meat was like butter. Rested wrapped for about 1.5 before slicing. Beyond tender, BUT, a tad dry for some reason. Tasty, nowhere near too salty.
I may have to try that on the next one.
I’ll have to start checking there …
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Man, I gotta start shopping at Costco !!!
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@SthrnMixer what is that sexy black and red sucky squirter thing-a-mah-jigge ?
I think I need to upgrade my SS 1900 medical tool.
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It’s a repeater injector I used to use them years ago to vaccinate cattle and sheep
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So, which one of us is going to tell @SthrnMixer that his vaccination drive is too late? 
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Wrapped the brisket at around 0300 and let it finish in the oven. Woke back up at 0630 to let it rest and went back to bed. Just woke up to this…
Hilarious!! Great to start the new year off with a laugh.
We had the grandkids here and the temperatures outside were so pleasant that we spent the evening in our back yard. One of my gkids kept asking me when will it be done? She’s never had brisket but judging by her reactions to the smell I think we’re in for more smiles today.
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Enjoy your day!
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Haven’t done a ton of outdoor cooking since November. I think only a brisket and a pork shoulder.
Decided today to test out my ceramic kamado’s ability to perform in cooler weather. So got a couple racks of ribs yesterday and dry brined overnight. This morning early I got the kamado fired up. Outside temperature was 34F. It did take a bit longer to come up to temp…estimating about 15 mins more than on a warm day. However it’s holding temp like a champion. I would highly recommend this to anyone who like tinkering with getting and keeping their temps, and who lives in an area where wintertime low and slow is basically impossible. Kamado Joe, Big Green Egg…there are several. Or be cheap bastard like me and get a Louisiana Grills kamado. These things are amazing in cold weather.
Oh and @SmokyBlue …
Had to dig that out of the trash. I forgot to take the pic till just now 
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Aaaaannd we eat.
Kamado did very well. Ever so slight and steady drop in temp from when I put ribs on, settling in around 245ish.
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