Posts in Recipes
Brisket

  • Inject with Butcher BBQ Beef Injection.

  • Cover it Butcher BBQ Meat Mudd and shake on Butcher BBQ Steak & Brisket Seasoning. 

  • Place in plastic tote, refrigerate up to 6-8 hours.

  • Place on smoker at 235F and smoke.

  • Smoke time will be about 1.2 hours per pound of meat. 

  • Internal temperature should be 205F.

  • Wrap in foil and heavy towel.

  • Place in cooler with lid closed for up to 1 hour. 

  • Slice and enjoy!!!

Brisket finished.jpg
RecipesKarra Jones-KostyaButcher BBQ Meat Mudd, Butcher BBQ Beef Injection, Butcher BBQ Steak & Brisket Seasoning, Moore OK BBQ Supply, JR'S BBQ Supply Co, Oklahoma BBQ Supply
Cherry Dr. Pepper Pork Shoulder (Pork Butt)

  • Inject with Cherry Dr. Pepper into the pork shoulder

    * Rub with Elk Creek Hog Knuckle.

    * Right before placing on the smoker cover the Pork Shoulder with Butcher BBQ Honey Rub.

    * Smoke at 235F.

    * Smoke time will be about 1.2 hours per pound of meat. Internal temperature should be 205F.

    * Remove from smoker, wrap in foil, twice.

    * Wrap in big heavy towel. Place in cooler with lid closed for up to 2 hours to let the meat rest.

    * Pull apart and enjoy!

40lbs Pork Shoulder.jpg
RecipesKarra Jones-KostyaBBQ Pork Shoulder Recipe, Oklahoma BBQ Supply, Moore OK BBQ Supply, Elk Creek Pork Shoulder Recipe