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Unread 03-05-2012, 02:11 PM   #1
Trumanj
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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
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Unread 03-05-2012, 02:51 PM   #2
Pappy
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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
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Unread 03-05-2012, 03:16 PM   #3
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Originally Posted by Pappy View Post
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?
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Unread 03-05-2012, 03:22 PM   #4
Jay Gee
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Looks like range/response are the differences.

Last edited by Jay Gee; 03-05-2012 at 03:26 PM.. Reason: Grammar
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Unread 03-05-2012, 03:56 PM   #5
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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?
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Unread 03-05-2012, 07:25 PM   #6
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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.
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Unread 03-05-2012, 07:43 PM   #7
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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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