Newb Question(s)

Trumanj · 03-05-2012, 02:11 PM

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

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

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

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.

03-05-2012, 02:51 PM	#2
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	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 __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

03-05-2012, 03:22 PM	#4
Jay Gee Got Wood. Join Date: 11-25-11 Location: NC Downloads: 0 Uploads: 0	Looks like range/response are the differences. Last edited by Jay Gee; 03-05-2012 at 03:26 PM.. Reason: Grammar

03-05-2012, 07:43 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-05-2012, 02:11 PM	#1
Trumanj Got Wood. Join Date: 02-01-12 Location: round rock, TX Downloads: 0 Uploads: 0	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