BarberQue
Full Fledged Farker
- Joined
- Nov 15, 2008
- Location
- Dearborn heights, Michigan
Very cool post!! Thanks for the documentary.
I tried really hard to follow this one because I can use all the help I can get with my brisket. I took Paul's class last year and his brisket rub has 9 ingredients...believe it or not...there is not a lick of George Clinton by his self...it's combined with garlic..."Garlic Clinton"...
You crack me up, man. I love your style. I saw several of your YouTube videos before I found the Brethren
Great information on the rubs.
I liked the Larry Graham video too.:biggrin:
Dave
Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?
i saw george clinton and the p-funk all-stars with the violent femmes opening for them.
So the violent femmes would be what... Lavender?
:biggrin:
Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?
v8 lol
I don't use sugar in my brisket rub either and I have been getting awesome results using the tri-level rub.
Side note: I used some butt glitter sprinkle on some brined chicken today and the ladies tore it up!
Rule # 12 from my Ramblings Of A Briskateer is:
Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with.
So, I know for sure I didn't have any sugar on it.....I can't say for sure what I used on that particular brisket but I can tell you this.....My choice of seasoning is very basic and I apply it 2 or 3 hours before cooking. I've never actually measured the amounts. (although recently, I've been getting some pointers as to the ratio from a guy in the know :biggrin As a minimum seasoning I use fine grind canning or sea salt, coarse black pepper, and cayenne. (if this is mixed ahead of time and stored in a Mason jar something special happens, it's better than just sprinkling on the ingredients separately). Adding granulated garlic and sometimes granulated onion (my favorite being the toasted granulated onion from Penzey's) is the next option.
My next choice for seasoning is a Smokey Hale mixture of
1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
I don't wrap. I don't mop. bUT i DO REST. My Bark looks the same... Thanks to Thirdeye's tip my ring looks the same too. I have no digital cam and the resolution on my video is not good enough. In essense, thirdeyes bark I use because its a good sample and A GOOD PHOTO.
Thanks Wayne...what pit do you use and what temps do you smoke your briskets...if I may ask? I'm very interested in trying your above mentioned rub. I'm not a big fan of sweet when it comes to beef and your rub sounds right up my alley.
Thanks Neil
I will say this about my rub... there's some Don Cornelius Seed in it. Brush and brush, those little devils won't get entirely outta your mouf until you use a waterpic.
Days later I will pick out a tiny seed and the flavor of Don Cornelius Pops out. Of course when you taste the rub all at once you can't tell Don is there... but when that little seed comes out later... you know at least THAT is in it.
I thought you didn't like the Tina Turner in my rub Neil? Thought "it doesn't bring much to the table" (according to my records of our conversations).
Brisket bark is not from sugar more than it is from pepper and coarse salt from what I have noticed. If you put other spices in yoour rub, it will be in there too, but just a simple coarse salt and pepper rub will make quite a bark by the time the brisket is done. I think the fact that the coarse salt remains on the outside shows that it is not going to make the brisket salty. Now, if you put a finer grained salt on first, like the seasoned salt Donnie-Pitmaster-T is talking about here, that stuff is gonna get sucked right into the meat, along with the flaovrs of the rubs. Heck, now I'm repeating what Donnie already said.
In short, coarse salt and black pepper makes a mean brisket bark.