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Old 06-05-2014, 08:56 AM   #1
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Join Date: 06-29-12
Location: Detroit, MI
Default Brisket rub clumping up

Hey All,

So it seems that every time, no fail, I cook a brisket, when I go to slice it, the rub ends up clumping up. I have no idea why.

- Rub at least an hour before putting on the cooker fat side down (UDS cooker)
- Wrap tight in foil after 4 hours until done
- Vent for 15-20 minutes, then cambro. SOmetimes in cambro for 3-4 hours

Possible solutions that i would like feedback on:

1. Rub right after injecting, wrap in plastic wrap and back in cooler
2. Cook fat side up for a half the time to firm up the rub before wrapping
3. Anything else that might work?

I look at and see all the brisket with a real clean cut edge. Mine has rub all over it.

THese are my last 2 boxes.
Attached Images
File Type: jpg brisket pic 2.jpg (79.1 KB, 216 views)
File Type: jpg brisket pic.jpg (104.9 KB, 217 views)
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis
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