BarberQue
Full Fledged Farker
Very cool post!! Thanks for the documentary.
Brisket and your Rub (For the Funky Only)
- Thread starter barbefunkoramaque
- Start date
-
- Tags
- rub salt popdaddy
JD McGee
somebody shut me the fark up.
I tried really hard to follow this one because I can use all the help I can get with my brisket. I took Paul's class last year and his brisket rub has 9 ingredients...believe it or not...there is not a lick of George Clinton by his self...it's combined with garlic..."Garlic Clinton"...
Gotta add to my post here...
This is Paul's Brisket Rub from his book "Championship BBQ"...not sure if it is the one we used at his Pit Master class last year because it was pre-made and supplied to all participants. But...it has the same ratios and number of spices that he required us to use when building our own rubs. The only difference was that we did not use Worcestershire sauce as a pre-rub marinade.
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar (packed)
1 tablespoon garlic salt
1 tablespoon coarse black pepper
1 tablespoon sweet Hungarian paprika
1 tablespoon chili powder
1 teaspoon celery salt
1/4 teaspoon ground allspice
1/4 teaspoon ground thyme
This is enough rub for a 7-12 lb brisket. It is smoked @ 230-250 degrees indirect for 45-60 minutes per lb.
Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?
BigAl
is One Chatty Farker
BigAl
is One Chatty Farker
Well after the 4th try, it worked.
R
Rick's Tropical Delight
Guest
i saw george clinton and the p-funk all-stars with the violent femmes opening for them.
so the violent femmes would be what... lavender?
:biggrin:
so the violent femmes would be what... lavender?
:biggrin:
B
barbefunkoramaque
Guest
My crack induced videos are designed to bring more people into this great forum. I honestly love this forum and its an honor to promote it and get new members in. Welcome to the BB.
B
barbefunkoramaque
Guest
I don't wrap. I don't mop. bUT i DO REST. My Bark looks the same... Thanks to Thirdeye's tip my ring looks the same too. I have no digital cam and the resolution on my video is not good enough. In essense, thirdeyes bark I use because its a good sample and A GOOD PHOTO.
B
barbefunkoramaque
Guest
- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,623
- Points
- 113
- Location
- At home on the range in Wyoming
Rule # 12 from my Ramblings Of A Briskateer is:
Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with.
So, I know for sure I didn't have any sugar on it.....I can't say for sure what I used on that particular brisket but I can tell you this.....My choice of seasoning is very basic and I apply it 2 or 3 hours before cooking. I've never actually measured the amounts. (although recently, I've been getting some pointers as to the ratio from a guy in the know :biggrin
As a minimum seasoning I use fine grind canning or sea salt, coarse black pepper, and cayenne. (if this is mixed ahead of time and stored in a Mason jar something special happens, it's better than just sprinkling on the ingredients separately). Adding granulated garlic and sometimes granulated onion (my favorite being the toasted granulated onion from Penzey's) is the next option. My next choice for seasoning is a Smokey Hale mixture of
1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
R
Rick's Tropical Delight
Guest
:biggrin:
watertowerbbq
is Blowin Smoke!
maybe there is a little funk in all of us :-D
i'm definately going to make my next brisket a salt and pepper brisket.
i'm sure this is a loaded questions, but how much is too much Clinton and Grahmn? don't want to over do it, but don't want to skimp either.
please help with the funk! thanks in advance.
i'm definately going to make my next brisket a salt and pepper brisket.
i'm sure this is a loaded questions, but how much is too much Clinton and Grahmn? don't want to over do it, but don't want to skimp either.
please help with the funk! thanks in advance.
Bigmista
somebody shut me the fark up.
I don't use sugar in my brisket rub either and I have been getting awesome results using the tri-level rub.
Side note: I used some butt glitter sprinkle on some brined chicken today and the ladies tore it up!
Side note: I used some butt glitter sprinkle on some brined chicken today and the ladies tore it up!
B
barbefunkoramaque
Guest
Thanks Neil
I will say this about my rub... there's some Don Cornelius Seed in it. Brush and brush, those little devils won't get entirely outta your mouf until you use a waterpic.
Days later I will pick out a tiny seed and the flavor of Don Cornelius Pops out. Of course when you taste the rub all at once you can't tell Don is there... but when that little seed comes out later... you know at least THAT is in it.
I thought you didn't like the Tina Turner in my rub Neil? Thought "it doesn't bring much to the table" (according to my records of our conversations).
My rub was designed to give more background to my stuff, I add more salts for beef, sugars (late) for ribs at times. Or pepper.
I could START A ****E WAR and say that certain championship Qers we may or may have not talked about purposely leave out correct salt amounts in their rub for this reason... the salt they add INFORMALLY will then set their same exact rub you may be using into another world.
For instance.... I noticed this once with a Mikeska Recipe that Bobby Flay videod then put on the site. The quantities are completely different.
http://www.youtube.com/watch?v=5_30Ne8q64k
I have seen Milroy's do it too.
Neil, you like it now HUH?
Now SOMEBODY ASKED ABOUT BALANCE OF LARRY TO SALT.
Don't use fine grains of salt when doing this.... (just salt and pepper I mean)
Rubbing in this case is encouraged!!! Ignore that pesky pore's argument. How should you rub.... Imagine you are trying to use sand to rough up the surface of a piece of wood. Rub it into all those crevices.
Hee hee hee
Ratios.... I have never made a brisket too salty using coarse salts. even at 2 to 1
Okay... here I post again
http://www.roadfooddigest.com/post/2008/09/Taylor-Texas-BBQ-Video-ndash3b-Bobby-Mueller-Clips.aspx
B
barbefunkoramaque
Guest
NEIL when you gonna introduce that Fried Chicken Dust and Love Gravy recipe I sent you last year?
JD McGee
somebody shut me the fark up.
Rule # 12 from my Ramblings Of A Briskateer is:
Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with.
So, I know for sure I didn't have any sugar on it.....I can't say for sure what I used on that particular brisket but I can tell you this.....My choice of seasoning is very basic and I apply it 2 or 3 hours before cooking. I've never actually measured the amounts. (although recently, I've been getting some pointers as to the ratio from a guy in the know :biggrin
My next choice for seasoning is a Smokey Hale mixture of
1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
Thanks Wayne...what pit do you use and what temps do you smoke your briskets...if I may ask? I'm very interested in trying your above mentioned rub. I'm not a big fan of sweet when it comes to beef and your rub sounds right up my alley.
Got it...thanks Funk...
- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,623
- Points
- 113
- Location
- At home on the range in Wyoming
Thanks Wayne...what pit do you use and what temps do you smoke your briskets...if I may ask? I'm very interested in trying your above mentioned rub. I'm not a big fan of sweet when it comes to beef and your rub sounds right up my alley.
I start all briskets off with a low temperature fire, 200° if I can hold it. Pecan is my wood of choice. After a couple of hours I ramp up the pit temp to 225°-240° and usually finish around 250° or 275°. In my BDS I start fat side down for 2 hours, turn fat side up for 3 or 4 hours, turn fat side down until finished. On my Big Green Egg, I use an indirect set-up and cook fat side down for the entire cook.
When I inject them, I use:
1 can beef broth
2 to 3 teaspoons of beef soup base, paste form (this must be to taste as the strength changes from brand to brand)
1 or 2 tablespoons Worcestershire sauce
1 tablespoon olive oil
Bigmista
somebody shut me the fark up.
Thanks Neil
I will say this about my rub... there's some Don Cornelius Seed in it. Brush and brush, those little devils won't get entirely outta your mouf until you use a waterpic.
Days later I will pick out a tiny seed and the flavor of Don Cornelius Pops out. Of course when you taste the rub all at once you can't tell Don is there... but when that little seed comes out later... you know at least THAT is in it.
I thought you didn't like the Tina Turner in my rub Neil? Thought "it doesn't bring much to the table" (according to my records of our conversations).
I ran out of my Cluckin' Sunshine (chicken Rub) and Brand New Funk (Rib Rub) and didn't have ingredients at the market to make more. I took the Butt Glitter Sprinkle as a backup and it worked great.
bigabyte
somebody shut me the fark up.
Brisket bark is not from sugar more than it is from pepper and coarse salt from what I have noticed. If you put other spices in yoour rub, it will be in there too, but just a simple coarse salt and pepper rub will make quite a bark by the time the brisket is done. I think the fact that the coarse salt remains on the outside shows that it is not going to make the brisket salty. Now, if you put a finer grained salt on first, like the seasoned salt Donnie-Pitmaster-T is talking about here, that stuff is gonna get sucked right into the meat, along with the flaovrs of the rubs. Heck, now I'm repeating what Donnie already said.
In short, coarse salt and black pepper makes a mean brisket bark.
In short, coarse salt and black pepper makes a mean brisket bark.
B
barbefunkoramaque
Guest
Chris... I work hard... hard thinking of new ways to give out answers and "obscure" what I am saying for those that don't want to listen. I was hoping with the wealth of words I puked out about this subject the tip about the season salt (small grain) would go unnoticed. Then you go out and draw attention to it. LOL
And one thing about Paul Kirk (admirable Talent for sure).
If your using his rubs and techniques, and are not satisfied with the product entirely... then maybe you are wishing to exceed his brisket.... which is entirely possible. He would laugh at this for sure.
Remember, competition briskets are made to impress the judges after having about 1 or 2 square inches (what they average to taste). You have to wow the judge often with only the pretty little shaving of flat meat you present.
A plate of good brisket (point/flat/and burnt end or two) that you get from a joint satisfies on many different levels.
Remember... HONESTLY, you do NOT eat with your eyes first.
Anyonme want to challenge that statement??????????????
HeSmellsLikeSmoke
somebody shut me the fark up.
I have read that "salt penetrates and sugar seals". They don't use sugar in the rub at the central Texas joints perhaps for that very reason.
