Gonna Try Something New This Year

[texastweeter]

Usually for the Christmas roast, we have 60 day dry aged standing prime ribroast. Alas, I got caught flat footed this year as wild game has been in my homemade locker, and did not have one already going. A quick run to all major grocery stores revealed no prime ribroasts big enough (5 bones) that were not higher than giraffe nuts, and I'm not willing to pay for that. My local Brookshires will have a select cut for me tomorrow at $6.99/lb. To combat the lower quality, I will do my traditional long dry brine, but also inject with my brisket injection. Then the day before I will also inject with melted butter, then rub and cook as normal. I'll let yall know how it goes.

[58limited]

I'm sure it will turn out good.

[texastweeter]

I mean it won't be BAD, lol

[captainlee]

Never seen a prime injected before, interesting. Post your critique.

[Oak Smoke]

texastweeter I routinely cook select briskets with good results. Try injecting with Knox gelatin . I know it sounds out there but it’s made of connective tissue and such. It’s exactly what’s missing in most lower grade beef cuts. You will be amazed at the moisture level, not the water level, that good rendered fat like moisture.

[texastweeter]

2 cups beef stock
4 Tbs Butchers BBQ Phosphates
1 envelope unflavored Knox Gelatine
1 Tbs kosher salt
1.5 tsp granulated sugar
1 tsp Worcestershire sauce
1/4 tsp MSG

LA Pork Butt

[LA Pork Butt]

texastweeter Thanks!

[Carolyn]

texastweeter Thanks, I saved that recipe.

[texastweeter]

Trimmed, Frenched, and trusted up the roast tonight. Also injected and salted. Is chilling in fridge on wire rack until the day after Christmas.

[texastweeter]

Pre and post rub bout to hit the heat.

[texastweeter]

Turned out decent, still nowhere near 60 day dry aged prime.

[Spinaker]

Looks great to me. Was it tough or what was the issue?

[texastweeter]

Needed more fat for sure. Was fairly tender, but fat was nonexsistant outside the band between the cap and eye.... Spinaker

[Spinaker]

This is where the jar of tallow comes in. texastweeter

[Sweaty Paul]

Wowser. Looks delicious!

[58limited]

I'd eat that. Looks great!

[lumbrjk]

Off topic from the beef, that looks delicious, but how did you construct your homemade locker?

[realdocBBQ]

Looks awesome to me too! Also interested in your homemade meat locker - I assume it has some refrigeration capacity, possibly humidity control as well?

[fzxdoc]

That top photo belongs in a food magazine. It's a great-looking holiday meal. Congrats.

Kathryn

[texastweeter]

It's an older wire rack refrigerator. I use a controller with tighter tolerances to cycle it on and off to hold temp +/-1° of what I want, a humidity controller to control a sponge/fan style cool humidifier, and a small fan to control airflow. It's pretty simple, but works like a charm. lumbrjk realdocBBQ

[lumbrjk]

That sounds awesome. Been wanting to do it for some time.

[realdocBBQ]

No doubt, I'd love to see a build thread on this! lol My buddy and I might want to build something like this...

[PGH_RAM]

Schematics, please? I'd love to make one of those. I've been wanting to try making dry cured charcuterie for a long time, but just don't have the right space/equipment for it.