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since July 2016
2 weeks ago
MoonshineBen
MoonshineBen
Experienced Contributor
Avid low and slow BBQer, owner of Moonshine BBQ - small batch, hand crafted BBQ rubs and spice mixes.
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MoonshineBen
Experienced Contributor
4 replies

@Jason looks sensational! I wouldn't worry about injecting if it's not super moist, most of us only ever do that for competition to add the flavour ki ...

MoonshineBen
Experienced Contributor
2 replies

Hi @Hirsty, I only inject for competition as you want to pack as much into the one or two bites the judges take as you can. At home I’ll just boat it. ...

MoonshineBen
Experienced Contributor
1 reply

@Joker not for beef fillet, it's way too lean. The thing with brisket is the marbling which breaks down during cooking, giving it taste and tenderness ...

MoonshineBen
Experienced Contributor

@MartyH sorry I should clarify that it's more a marinade (or possibly an injection), it tastes corned when you cook it out (kind of like corned beef). ...

MoonshineBen
Experienced Contributor
4 replies

Thanks @MartyH, glad you enjoyed it. It was about 5kg when I started it, trimmed down to about 4.5kg. The method can be used on any size (I have done ...

MoonshineBen
Experienced Contributor

@Kermit, you can order online, I get mine from BBQ Outfitters in Yennora, but Smoke & Saucery sells online in sheets as well.

MoonshineBen
Experienced Contributor

Nope, leave it all in there.

MoonshineBen
Experienced Contributor
2 replies

Nice work! Yes, if you wrap in foil, liquid is normal and perfectly fine. You need to wrap it tight so it doesn't steam. Peach paper basically allows ...

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Community Manager Jason
Community Manager

How did Meatstock go for you @MoonshineBen? It would be great to see some photos of your cook. Hope all is well. Jason

Community Manager Jason
Community Manager

I liked the look of this Italian Roast Pork Shoulder recipe that @MoonshineBen shared recently, so gave it a crack yesterday. It was delicious. I sh ...

Community Manager Jason
Community Manager
6 replies

@MoonshineBen, We had birthday celebrations at our place yesterday so I got up nice and early to get a 3kg-plus brisket flat on the barbecue. I t ...

AshY
Budding Contributor

Love a good brisket convo.I always do a 12 hour - 6hours in I'll spritz with apple cider vinegar (for 2-3hours on the hour), once i'm happy with the b ...

Community Manager Jason
Community Manager

@BIM_Engineer, we do not censor discussion on the site. Community members are welcome to discuss products and businesses that are competitors to Bunni ...

Joker
Experienced Contributor
2 replies

Great info thanks @MoonshineBen. Would you use the same technique for a beef fillet?

Community Manager Jason
Community Manager
1 reply

Excellent, thanks again @MoonshineBen. I will try and get my hands on some peach paper to compare. Just one more question! Do you take the brisket ...

Kermit
Valued Contributor
1 reply

Where is the best place to get peach paper @MoonshineBen?

User's liked posts

MoonshineBen
Experienced Contributor
4 replies

@Jason looks sensational! I wouldn't worry about injecting if it's not super moist, most of us only ever do that for competition to add the flavour ki ...

MoonshineBen
Experienced Contributor
2 replies

Hi @Hirsty, I only inject for competition as you want to pack as much into the one or two bites the judges take as you can. At home I’ll just boat it. ...

MoonshineBen
Experienced Contributor
1 reply

@Joker not for beef fillet, it's way too lean. The thing with brisket is the marbling which breaks down during cooking, giving it taste and tenderness ...

MoonshineBen
Experienced Contributor

@MartyH sorry I should clarify that it's more a marinade (or possibly an injection), it tastes corned when you cook it out (kind of like corned beef). ...

MoonshineBen
Experienced Contributor

@Kermit, you can order online, I get mine from BBQ Outfitters in Yennora, but Smoke & Saucery sells online in sheets as well.

MoonshineBen
Experienced Contributor

Nope, leave it all in there.

MoonshineBen
Experienced Contributor
2 replies

Nice work! Yes, if you wrap in foil, liquid is normal and perfectly fine. You need to wrap it tight so it doesn't steam. Peach paper basically allows ...

MoonshineBen
Experienced Contributor
20 replies

Hey all, been a while! Lots has been cooking and busy preparing for competition season in a few weeks. Wanted to share a video we shot recently about ...

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