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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-09-2013, 12:10 AM   #16
The Cosmic Pig
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Is the grease dripping directly into the fire and then flavoring the meat as it vaporizes and rises? I had a direct heat block pit once that operated this way, and the meat had excellent flavor! Maybe that's why they don't need rubs!
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Unread 02-09-2013, 07:45 AM   #17
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This is a BBQ Show, kind of like Salt lick is now. In the case of Salt Lick, their process today is a necessity of their success (volume). This is the same situation... however, inadvertently dousing the butts with water, that is a big mistake and probably why this place is noted for its sauce. Other problems with steam like that directly on the coals is ash... which for a butt not rubbed with anything... well, I guess ash would be your flavor profile. I also don't see why it was needed.... there was no flare-up.

I once hit 70 Briskets on my Brazos with a mist of water to show off..... it translated into an hour of extra cooking time. It was a stupid thing to do and I was doing it thinking, hey the steam will steam in my somewhat enclosed oven pit... but this is open... so whats the point of the steam at all?

Water should not be an element to your fire management system BUT.... it sure LOOKS cool, HUH, so if that's what gets them in.... more power to ya.

The pitmaster here moves the butts up in three stages as they are cooked. Now that I read the post closer, I guess if you are not putting anything at all on them, then there is nothing to wash off???? You will note the butts get progressively smaller on each shelf up.
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Unread 02-09-2013, 11:23 AM   #18
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Quote:
Originally Posted by MariettaSmoker View Post
...
If they can get that taste out of their Q with NO rub, why cant we? I want to try it. Also, if I were to spill a LITTLE water in my WSM, there would be ashes all over the meat. Not here with this deal. Is it because they are using actual wood logs vs charcoal?
If you haven't tried, you might be surprised. I tested several rubs on back rib trimmings and left one w/out rub. It was surprisingly good.

I also do what I call "smoking wood tests" where I smoke a variety of meats on my mini-WSM with only one smoking wood to see how it works. Of course I use no seasoning at all on the various meats. They taste good too!

I highly recommend trying some smokes with no seasoning. You will be surprised. And you will learn what your starting point is before you add rubs, mops and so on. Not that there's anything wrong with a good rub, but it is instructive to know where the flavors are coming from.

As far as ash goes... I never worried about that. It probably provides some of the flavor.
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