Being a maker with several side hustles is a full-time job. John Hutchinson, also known as “Hutch” by his friends, relies on Chameleon Cold-Brew to fuel his many side hustles. Whether it be his eco-conscious surfboard company, revamping airstreams or photography, Hutch knows that successful side hustles require passion, dedication and, of course, coffee. Read and watch his video to learn more about what inspires Hutch’s side hustles.
“It’s building surfboards. It’s about pursuing your passions. Anything that you love to do that you can put your heart and tears into.”
“I’m on the go 24⁄7. I’ve got to have my Chameleon Cold-Brew to get me up and running. It’s damn good. Once I have that, I’m ready to go.”
“My name is John Hutchinson. My friends call me Hutch. I started building surfboards about four years ago. We came up with a new design that gives our boards even better performance, but didn’t require using non-green materials like styrofoam.”
“I’ve done Air Stream conversions. I’m a photographer. I’m a graphic designer. I’m sort of a master of the side hustles and I enjoy doing it.”
“Life has been very much about learning, growth and doing things that inspire me and I do it to the fullest. Surfing, hiking, camping, watching the sunset with friends on the beach– that’s what life to me is really about.”
“I go to bed excited knowing that tomorrow brings a new day and a new set of adventures.”
Watch the full video here:
Hutch’s Texas Brisket
good company with big appetites
1. Get a good thick cut of brisket (ideally 10lbs or more). The thicker the meat the more tender the cut will be ultimately as the juices are able to rend through the meat during the smoking process.
2. Trim the flat and the point as needed.
3. Cover both sides with salt & pepper, wrap in plastic wrap and let sit at least 5 hours.
4. Get your smoker going and get the temperature to around 140°F. Smoke at this temp for 5 hours with a heavy smoke to allow the smoke flavor to penetrate the meat as best possible.
5. After smoke phase raise temperature to 180°F and smoke at 1.5 hours per pound. Check meat every two or three hours and ensure meat looks juicy. If the meat looks like it is getting dry, spray down with a solution of 50/50 filtered water & apple cider vinegar. The goal is to keep the meat damp during the entire smoking process as this will allow maximum penetration of the smoke flavor and increase the diameter of the smoke ring we expect from good brisket.
6. 2 hours before the brisket is due to come off, raise temperature to 215°F and continue smoking.
7. 1 hour before brisket is due to come off, wrap brisket with heavy duty foil and ensure the foil creates a seal around the meat. The idea of wrapping is to aid in raising the internal temperature of the meat to ensure it reaches optimal temp of 190°F. If the internal temperature does not get to 190°F certain tissues and fibers will not thoroughly break down leaving the meat chewy and unsavory. Ensure temperature does not go above 195°F/ 200°F as this will over cook the meat and have an adverse impact on texture and consistency.
8. Once brisket internal temp has reached optimal, remove from smoker and place in a cooler where it can sit for at least two hours. This is to help the meat cool gradually as well as allow the juices in the meat to rend (decent from top to bottom & naturally marinate) thoroughly.
9. Watch a YouTube video on how to cut brisket accordingly, dice up, and enjoy!
Note from Hutch: Essential tip for a good BBQ– Low & Slow
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