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Trumanj 03-05-2012 02:11 PM

Newb Question(s)
 
Second smoke on my UDS this weekend. First time doing a brisket and did a pork tenderloin.

I've smoked before with friends and always used mustard on the brisket and a commercial rub.

This time I wanted to simplify things a bit, so I went with Olive Oil as a pre-rub and ground my own black pepper, kosher salt and some minced garlic as the rub.

I loved the flavor, it was by far better than using my previous commercial rub but the bark was not as good as I like.

What do y'all use for pre-rub? Should I stick with mustard?

Is there any other ingredient you add to the rub as a filler to make a better rub? (not so much to change flavor but texture\appearance)

My other question is related to thermometers. I have the Maverick ET-732 wireless thermometer and love it. I don't have an instant read and think I would like one :)

Ideally I want a Thermapen but wife says no. So what cheap alternative to a Thermapen do you use?

Thanks much!

Truman

Pappy 03-05-2012 02:51 PM

I got some buddys at work to do a group buy for this Thermoworks thermometer. $15 each. With shipping it was around $17.50 each.

http://www.thermoworks.com/products/...st/rt600b.html

Trumanj 03-05-2012 03:16 PM

Quote:

Originally Posted by Pappy (Post 1969112)
I got some buddys at work to do a group buy for this Thermoworks thermometer. $15 each. With shipping it was around $17.50 each.

http://www.thermoworks.com/products/...st/rt600b.html

What is the difference between the RT600B and RT600C?

Jay Gee 03-05-2012 03:22 PM

Looks like range/response are the differences.

Trumanj 03-05-2012 03:56 PM

Quote:

Originally Posted by Jay Gee (Post 1969154)
Looks like range/response are the differences.

Wow 15 seconds for the RT600B versus 6 seconds for the RT600C.

any reason why i'd want meat at a higher temp than 300 degrees?

Pappy 03-05-2012 07:25 PM

Quote:

Originally Posted by Trumanj (Post 1969140)
What is the difference between the RT600B and RT600C?

I was wrong. I actually have the RT600C. It's waterproof. Does not turn off by it's self. It works for me. I'm not checking temps higher than that.

It ranked #1 for this style of thermometer on Americas Rest Kitchen TV show.

landarc 03-05-2012 07:43 PM

I don't use any slather or oil. I use a little sugar, no more than 5% of the rub. I also let the eub cure onto the meat for an hour.


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