How to Trim a Brisket-Butcher Style
After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for the BBQ comp world. From there we packaged our original Beef Injection. We listened to our customers and added our Pork Injection. I have used the Premium Rub since my very first comp and added our Honey Rub next. With all this life long experiences I decided to bring the science to bbq.
Butcher BBQ
David Bouska
336562 East Commercial St.
Chandler, OK 74834
405-205-3270
E-Mail: ButcherBBQ@aol.com
http://www.butcherbbq.com/
