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-   -   10 pound brisket from Sam's with Texas-Style BBQ Rub (http://www.bbq-brethren.com/forum/showthread.php?t=115952)

Pappy 09-09-2011 09:52 PM

10 pound brisket from Sam's with Texas-Style BBQ Rub
 
My 1st. brisket. Using the Texas-Style BBQ Rub from Steven Raichlen's book. Tried to keep it simple. Salt, chilli powder, sugar, black pepper and cumin. Rubbed it, wrapped it in plastic, and in the fridge for 24 hrs. Just put it on the UDS at 9 p.m. I bought a 16" terra cotta pot base, covered it in foil (to keep it clean) and using it for a diffuser, placed it on my 2nd grate. Also added a 2nd vent on the weber lid. Temp usually goes up and down and needed contant attention. Not this time. Seems to be holding 235-240 degrees really well. I have to 2 ball valves 75% open and both top vent full open. Best smoke I have ever had since we built it. Only 15 hours to go. :-D

http://i1117.photobucket.com/albums/...S/IMG_3531.jpg
10 pound brisket from Sam's with Texas-Style BBQ Rub


http://i1117.photobucket.com/albums/...S/IMG_3533.jpg
Both lid vents wide open.

Big Bears BBQ 09-09-2011 10:15 PM

Looks like your off to a great start...........

Boshizzle 09-09-2011 10:18 PM

UDS - Check
Raichlen Rub - Check
Terra Cotta Diffuser - Check
Enthusiasm - Check

This will be epic! Can't wait for more pics!

Frank Grimes 09-09-2011 10:58 PM

I love the paint job on your UDS, and the towel rack puts it over the top. Awesome.

Toploader 09-09-2011 11:20 PM

Cant go wrong, the drum gods will smile upon you.:thumb:

Great shelf, I have the same one, just need to get motivated and mount it.:doh:

tamadrummer 09-09-2011 11:24 PM

Can't wait to see the finished prOn!

Tom Dean 09-09-2011 11:25 PM

How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.

Another thing to try...

Tom Dean

ggeilman 09-09-2011 11:35 PM

So what is "Texas Style" Rub? We tend to use quite different rubs depending on where you go. Here is mine:

Cup Lemon Pepper
Cup Cayenne
Cup Curry Powder
Cup Chili Powder
1/8 Cup Hickory Salt
1/8 Cup Celery Seed
Cup Paprika
1/8 Cup Red Pepper
Cup Onion Salt
Cup Garlic Powder
Cup Lawry Season Salt
Cup Brown Sugar

Add dried peppers to taste. Whatever is on hand.

Blend to a fine powder.

Let us know how it turns out. Haven't heard of Cumin being used, but will look into it. A lot of pepper, salt and sugar used here though. I'm not crazy about all the sugar and salt.

Pappy 09-10-2011 06:01 AM

The flat seemed to be finished at 4 a.m. at 205 degrees, 7 hours. Did the hot knife and butter test. It is wrapped & resting. Seperating the point and flat is not as easy as it looks. It's hot and slick from the juices. I cubed the point added some rub and they are back in the smoker for a while. They look really good.
Don't know about the aluminum pan method.

http://i1117.photobucket.com/albums/...S/IMG_3535.jpg

Pappy 09-10-2011 06:11 AM

Quote:

Originally Posted by ggeilman (Post 1783259)
So what is "Texas Style" Rub? We tend to use quite different rubs depending on where you go. Here is mine:

Cup Lemon Pepper
Cup Cayenne
Cup Curry Powder
Cup Chili Powder
1/8 Cup Hickory Salt
1/8 Cup Celery Seed
Cup Paprika
1/8 Cup Red Pepper
Cup Onion Salt
Cup Garlic Powder
Cup Lawry Season Salt
Cup Brown Sugar

Add dried peppers to taste. Whatever is on hand.

Blend to a fine powder.

Let us know how it turns out. Haven't heard of Cumin being used, but will look into it. A lot of pepper, salt and sugar used here though. I'm not crazy about all the sugar and salt.

They called it a simple rub. I haveto admit I don't know what is real Texas. I'll have to follow your lead on that. I did mix up some kind of rub based on your list above. I used what I had in the house. Put that on the burnt ends. It didn't have very much cunin or sugar in it and I used sea salt. Iit did have a lot of fresh ground pepper. I didn't know if I should cover the burnt ends with foil to keep cooking?

Pappy 09-10-2011 06:16 AM

Quote:

Originally Posted by Tom Dean (Post 1783245)
How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.

Another thing to try...

Tom Dean

I was just trying to keep it in the 250 range. It got up to 265 for a while. That may be why it is finished early. I thought it would take a lot longer.

HeSmellsLikeSmoke 09-10-2011 06:22 AM

I am enjoying this post. Sure looks good so far.

huntin smoke 09-10-2011 07:56 AM

What time is lunch????

Pappy 09-10-2011 08:05 AM

Here is the finished brisket.
Everything is tender. just thought it would have taken longer to cook.

http://i1117.photobucket.com/albums/...S/IMG_3544.jpg
http://i1117.photobucket.com/albums/...S/IMG_3543.jpg
http://i1117.photobucket.com/albums/...S/IMG_3539.jpg

---k--- 09-10-2011 08:22 AM

That looks great. :thumb: How did it taste?

Cook times probably depend on where you're monitoring the temp. If it is done, don't worry about it and enjoy.

And, I thought Texas style rub is just kosher salt and coarse pepper? :razz: Texas is a big state.


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