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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 07-18-2013, 01:05 PM   #31
thunter
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I made beef ribs last week with the S&P rub... Best beef ribs I have ever made! I plan to do a brisket cook the same way. The truly rich beef flavor is heightened in my opinion. Also, my wife does not like beef ribs or brisket, but the ribs came off juicy and tender so she tried some... about 10 times! I think she's hooked now.
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Unread 07-18-2013, 01:39 PM   #32
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50% salt, 25% pepper and garlic powder is great on anything
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Unread 07-18-2013, 03:39 PM   #33
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Yep, salt & pepper is the way I go for sure. I even cooked some chicken last week with just S & P and it was fabulous. I'm going to try ribs that way too. Smoke on Brethren!!
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Unread 07-18-2013, 04:07 PM   #34
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I've tried a 1/2 dozen commercial brisket rubs. I don't like them. I do 1/4cup kosher salt and 1/4 cup of course grain pepper on every brisket. Comes out great and everyone loves them. The key is getting the grain sizes to match the 50/50 portion.


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Unread 07-18-2013, 04:25 PM   #35
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Quote:
Originally Posted by BaggerBill View Post
Any idea what he was spraying on them?
Quote:
Originally Posted by spedly View Post
I don't know if it's true but I read somewhere it's just watered down Worcestershire sauce.

nope....

but it was clear brown. could have been apple juice, cider vinegar or what spedly said.. no clue.. was so busy didnt even ask.
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Unread 07-18-2013, 04:35 PM   #36
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I have heard him say water & worcestershire in a spray bottle before wrapping somewhere in the past
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Unread 07-18-2013, 04:50 PM   #37
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I just smoked my best brisket yet using Aaron's Dalmatian rub. He shares info freely.

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Unread 07-18-2013, 04:59 PM   #38
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I know...it's farkin' crazy talk to think that a rival pitmaster of Aaron's would be spillin' the beans on how his brisket can't possibly be just an S&P rub and he couldn't possibly be fibbin'?!?!?!

Next thing you know, they'll be saying that's all a lie that people in/from NC only sprinkle their pork with salt before throwing it on the pit and if that's all we/they did, it would be absolutely horrible!!!

Truth be told, I use to muck up a lot of meat trying different rubs and what not. In the end, less is more.

For those that think the S&P rub is to salty, I'd recommend using Dixie Crystals kosher instead of Morton. I also add in a little granulated garlic and onion to my rub.

But I can assure you that you won't ruin any cut of meat with some thing so simple as long as it's a good quality grade/cut to begin with.

As far as what Aaron sprays on his brisket, it is a 50/50 of water and worcestershire.

Here's a thread I put up about my experience with Aaron's technique and the results. Hands down the best brisket I had cooked to date:

http://www.bbq-brethren.com/forum/sh...d.php?t=143631
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Unread 07-18-2013, 06:06 PM   #39
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I love it when I hear about one little thing that is new to me.

Pickle juice in the slather,... Hmmmm.

Spraying with Wooster and water - this sounds like something to try. I put Wooster in my juice based pork sprays, but don't really like any sweet on beef. Years ago I used a salt and pepper spray (I think it came from a Weber cookbook) on steaks... it just sort of fell out of fashion with me.

Using seasoned salt, salt, pepper, granulated garlic (and possibly celery salt or ground celery seed) is common, as is a mustard slather (I cut the mustard with Worcestershire), but that pickle juice has me thinkin'.
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Unread 07-18-2013, 06:26 PM   #40
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not sure who or what he is calling bs on. but i take umbrage to that if its directed towards those that use only s&p. i use s&p on many of my cooks, in fact most. on pork butts and briskets i may slather some mustard on for a bit more crust but not always. its what i prefer. after using differant rubs i decided i didn't like rubs interfering with the meat.we all have differant taste buds and likes and that should be accepted by others.
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Unread 07-18-2013, 06:41 PM   #41
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I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.

As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in which case of course that's the best, DUH!
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Unread 07-18-2013, 06:49 PM   #42
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Quote:
Originally Posted by BBQPitt View Post
... There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in which case of course that's the best, DUH!
Or pressure cooking ribs. One of my buddies, that is a pretty good cook pressures his ribs on occasion, and finishes them for about 40 minutes on a kettle. His family loves them.
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Unread 07-18-2013, 07:14 PM   #43
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Quote:
Originally Posted by BBQPitt View Post
I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.

As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in wh?ich case of course that's the best, DUH!
'


I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say?¿ The boiling point of water at sea leveled is 212° F stocks, juices ect are 99.9% water.Cook temps over 212°F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
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Unread 07-18-2013, 08:15 PM   #44
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More often I use salt, pepper, garlic powder, and maybe some onion powder if I have it on hand. I think a 50/50 mix would be a lot of salt, but I don't measure, I just eyeball it as I sprinkled it on.
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Unread 07-18-2013, 08:21 PM   #45
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Quote:
Originally Posted by bjgamez View Post
I personally don't like the half S&P rubs. It comes out too salty for my taste.
S&P rub needs to go on lighter than many rubs. It will be salty if you coat it like a paprika/sugar rub on pork butt.
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