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Unread 03-28-2013, 08:40 AM   #9
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by jmoney7269 View Post
Lol, naw, just wanna try something different. Odds are probably still gonna come back to my basic rub in a mason jar which is:
1/2 c kosher
1/2 c coarse black
1/4 c ancho powder
2 tbs granulated garlic
My true agenda behind this is brisket. I have a finishing rub that I use on brisket made here in Tx and we have been doin really good in comps lately. Last 5 cookoffs we have gotten 1st, 2nd, 4th, 1st, 2nd so I do t plan on changing my comp recipe, just thought it would make a nice finishing rub on brisket when I pop it back in the smoker before slicing to tighten up the bark at home
My brisket rub is very similar except I use chipotle, not ancho. I like it because it lets the beef taste dominate and the smoke do the talking. I understand the urge to tweak the taste though. I was just pulling your chain.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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