Sweet
Honey-forward rubs for a glossy, caramelized bark
Butcher BBQ
Championship BBQ starts before the smoke.
Inject for flavor inside the meat. Rub for bark outside. Finish with sauce. That's the method 2X World Champion pitmaster David Bouska has cooked by since 2006, and every Butcher BBQ product is built for one of those steps.
2X World Champion · 2018 Jack Daniel's World Champion · 2X BBQ Hall of Fame Inductee · Since 2006
How do you cook championship BBQ at home?
Three steps, in this order: inject, rub, finish. Here's exactly how David does each one.
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Step one
Inject
Season the inside first. Mix ¾ cup of Butcher BBQ Prime Brisket Injection with 2 cups of liquid for about 14 pounds of brisket, then inject evenly across the whole cut. Flavor and moisture go where a rub can't reach.
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Step two
Rub
Then build the bark. After injecting, apply an even coat of rub: Texas Bark SPG for classic salt, pepper, and garlic brisket, or Honey Rub for sweet ribs and pork. Light, even layers beat one heavy pass.
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Step three
Finish
Glaze goes on last. Brush a thin layer of Flavor Over Fire BBQ Glaze on ribs or chicken near the end of the cook and let it set over indirect heat. Sugary glazes scorch when they go on too early or hit direct flame.
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The injections that win
Competition-proven injections and brines, ready for your next cook.
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Holiday Turkey Brine Kit — Turkey Brine, BBQ Rub & Brine Bags
Price: $45.96 -
Holiday Turkey Brine & Injection
Sale price: $15.99Regular price: $25.99Save 38% (-38%) -
Prime Brisket Injection Marinade
Price range: $8.99 – $65.00 -
Original Brisket Injection Marinade
Price range: $8.99 – $65.99
Ask the Pitmaster
Straight answers from a 2X World Champion.
The questions home cooks ask David most, answered the way he'd tell you at the pit.
Should I brine or inject my Thanksgiving turkey?
Both work, and Butcher BBQ Holiday Turkey Brine & Injection does either job. Brine the whole bird about 1 hour per pound, capped at 24 hours, or inject it when you're short on time. Keep the turkey refrigerated, and cook until the thickest part of the breast reads 165°F.
What's the best Butcher BBQ injection for brisket?
Butcher BBQ Prime Brisket Injection is the beef-forward choice from World Champion pitmaster David Bouska. Mix ¾ cup of powder with 2 cups of liquid for about 14 pounds of brisket. Original Brisket Injection is the more versatile option if you cook several kinds of meat.
How much Butcher BBQ Pork Injection Marinade do I mix?
Mix ¾ cup (4 oz) of Butcher BBQ Pork Injection Marinade powder with 2 cups (16 fl oz) of liquid until it dissolves, then inject the pork evenly. Want no mixing at all? Butcher BBQ Liquid Pork Injection is the same flavor, ready to pour straight into your injector.
Should I inject brisket before applying the rub?
Yes. Inject first so the Butcher BBQ injection seasons the inside of the brisket, then apply your rub to season the outside and build bark. Pair Prime Brisket Injection with Texas Bark SPG for a classic salt, pepper, and garlic finish.
When should I put BBQ sauce on ribs?
Near the end of the cook. Brush a thin layer of Butcher BBQ Sweet BBQ Sauce on the ribs and let it set over indirect heat. Sugary sauces scorch when they go on too early or hit direct flame.
Trust Your Butcher®
David Bouska is a 2X World Champion, the 2018 Jack Daniel's World Champion, and a 2X BBQ Hall of Fame Inductee. Since 2006, Butcher BBQ has bottled the same injections, rubs, sauces, and grilling oils he cooks with, so your backyard cook starts with a champion's advantage.
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