Brisket Prep Question

JimF · 01-28-2013, 02:56 PM

Normally when I do my briskets, I apply a rub the day before and let sit overnight in the fridge. This time I plan on using a basic SPOG rub. Do I need to apply the night before and allow to sit, or can i do it while my UDS is coming up to temp?

landarc · 01-28-2013, 03:00 PM

You can do it either way, I prefer to do it about an hour before I cook.

JimF · 01-28-2013, 03:03 PM

Quote:

Originally Posted by landarc

You can do it either way, I prefer to do it about an hour before I cook.

Easy enough, I like that. Thanks!

BobM · 01-28-2013, 03:09 PM

I also put the rub on about an hour before I put the meat in the cooker.

Sent from my Android phone.

Bludawg · 01-28-2013, 04:01 PM

I lite the pit while it is coming to temp I unpack the Cryo bag trim & rub, once stable at 300 on it goes.

AustinKnight · 01-28-2013, 04:40 PM

Just do it while your uds is coming up to temp, it works for me...

I trim mine up the night before and saran wrap it put it in the fridge tell the next morning, get up early am pull it out the wrap on a tray walk out an start my chimney starter with a full load. Walk back in the house and season my meat with dirty D, after the lump is gray it's about time to q just waiting on 300*. You know the rest

01-28-2013, 02:56 PM	#1
JimF Got Wood. Join Date: 06-23-11 Location: Olney, MD Downloads: 0 Uploads: 0	Brisket Prep Question Normally when I do my briskets, I apply a rub the day before and let sit overnight in the fridge. This time I plan on using a basic SPOG rub. Do I need to apply the night before and allow to sit, or can i do it while my UDS is coming up to temp? __________________ - Jim, Olney MD

01-28-2013, 03:00 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You can do it either way, I prefer to do it about an hour before I cook. __________________ "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

01-28-2013, 03:09 PM	#4
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I also put the rub on about an hour before I put the meat in the cooker. Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-28-2013, 04:01 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I lite the pit while it is coming to temp I unpack the Cryo bag trim & rub, once stable at 300 on it goes. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-28-2013, 04:40 PM	#6
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Just do it while your uds is coming up to temp, it works for me... I trim mine up the night before and saran wrap it put it in the fridge tell the next morning, get up early am pull it out the wrap on a tray walk out an start my chimney starter with a full load. Walk back in the house and season my meat with dirty D, after the lump is gray it's about time to q just waiting on 300. You know the rest __________________ \|HOOK'EM* UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|