10 pound brisket from Sam's with Texas-Style BBQ Rub

Pappy · 09-09-2011, 09:52 PM

My 1st. brisket. Using the Texas-Style BBQ Rub from Steven Raichlen's book. Tried to keep it simple. Salt, chilli powder, sugar, black pepper and cumin. Rubbed it, wrapped it in plastic, and in the fridge for 24 hrs. Just put it on the UDS at 9 p.m. I bought a 16" terra cotta pot base, covered it in foil (to keep it clean) and using it for a diffuser, placed it on my 2nd grate. Also added a 2nd vent on the weber lid. Temp usually goes up and down and needed contant attention. Not this time. Seems to be holding 235-240 degrees really well. I have to 2 ball valves 75% open and both top vent full open. Best smoke I have ever had since we built it. Only 15 hours to go.

10 pound brisket from Sam's with Texas-Style BBQ Rub

Both lid vents wide open.

Big Bears BBQ · 09-09-2011, 10:15 PM

Looks like your off to a great start...........

Boshizzle · 09-09-2011, 10:18 PM

UDS - Check
Raichlen Rub - Check
Terra Cotta Diffuser - Check
Enthusiasm - Check

This will be epic! Can't wait for more pics!

Frank Grimes · 09-09-2011, 10:58 PM

I love the paint job on your UDS, and the towel rack puts it over the top. Awesome.

Toploader · 09-09-2011, 11:20 PM

Cant go wrong, the drum gods will smile upon you.

Great shelf, I have the same one, just need to get motivated and mount it.

tamadrummer · 09-09-2011, 11:24 PM

Can't wait to see the finished prOn!

Tom Dean · 09-09-2011, 11:25 PM

How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.

Another thing to try...

Tom Dean

ggeilman · 09-09-2011, 11:35 PM

So what is "Texas Style" Rub? We tend to use quite different rubs depending on where you go. Here is mine:

½ Cup Lemon Pepper
¼ Cup Cayenne
¼ Cup Curry Powder
¼ Cup Chili Powder
1/8 Cup Hickory Salt
1/8 Cup Celery Seed
¼ Cup Paprika
1/8 Cup Red Pepper
¼ Cup Onion Salt
¼ Cup Garlic Powder
½ Cup Lawry Season Salt
½ Cup Brown Sugar

Add dried peppers to taste. Whatever is on hand.

Blend to a fine powder.

Let us know how it turns out. Haven't heard of Cumin being used, but will look into it. A lot of pepper, salt and sugar used here though. I'm not crazy about all the sugar and salt.

Pappy · 09-10-2011, 06:01 AM

The flat seemed to be finished at 4 a.m. at 205 degrees, 7 hours. Did the hot knife and butter test. It is wrapped & resting. Seperating the point and flat is not as easy as it looks. It's hot and slick from the juices. I cubed the point added some rub and they are back in the smoker for a while. They look really good.
Don't know about the aluminum pan method.

Pappy · 09-10-2011, 06:11 AM

Quote:

Originally Posted by ggeilman

So what is "Texas Style" Rub? We tend to use quite different rubs depending on where you go. Here is mine:

½ Cup Lemon Pepper
¼ Cup Cayenne
¼ Cup Curry Powder
¼ Cup Chili Powder
1/8 Cup Hickory Salt
1/8 Cup Celery Seed
¼ Cup Paprika
1/8 Cup Red Pepper
¼ Cup Onion Salt
¼ Cup Garlic Powder
½ Cup Lawry Season Salt
½ Cup Brown Sugar

Add dried peppers to taste. Whatever is on hand.

Blend to a fine powder.

Let us know how it turns out. Haven't heard of Cumin being used, but will look into it. A lot of pepper, salt and sugar used here though. I'm not crazy about all the sugar and salt.

They called it a simple rub. I haveto admit I don't know what is real Texas. I'll have to follow your lead on that. I did mix up some kind of rub based on your list above. I used what I had in the house. Put that on the burnt ends. It didn't have very much cunin or sugar in it and I used sea salt. Iit did have a lot of fresh ground pepper. I didn't know if I should cover the burnt ends with foil to keep cooking?

Pappy · 09-10-2011, 06:16 AM

Quote:

Originally Posted by Tom Dean

How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.

Another thing to try...

Tom Dean

I was just trying to keep it in the 250 range. It got up to 265 for a while. That may be why it is finished early. I thought it would take a lot longer.

HeSmellsLikeSmoke · 09-10-2011, 06:22 AM

I am enjoying this post. Sure looks good so far.

huntin smoke · 09-10-2011, 07:56 AM

What time is lunch????

Pappy · 09-10-2011, 08:05 AM

Here is the finished brisket.
Everything is tender. just thought it would have taken longer to cook.

---k--- · 09-10-2011, 08:22 AM

That looks great.

How did it taste?

Cook times probably depend on where you're monitoring the temp. If it is done, don't worry about it and enjoy.

And, I thought Texas style rub is just kosher salt and coarse pepper?

Texas is a big state.

09-09-2011, 09:52 PM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	10 pound brisket from Sam's with Texas-Style BBQ Rub My 1st. brisket. Using the Texas-Style BBQ Rub from Steven Raichlen's book. Tried to keep it simple. Salt, chilli powder, sugar, black pepper and cumin. Rubbed it, wrapped it in plastic, and in the fridge for 24 hrs. Just put it on the UDS at 9 p.m. I bought a 16" terra cotta pot base, covered it in foil (to keep it clean) and using it for a diffuser, placed it on my 2nd grate. Also added a 2nd vent on the weber lid. Temp usually goes up and down and needed contant attention. Not this time. Seems to be holding 235-240 degrees really well. I have to 2 ball valves 75% open and both top vent full open. Best smoke I have ever had since we built it. Only 15 hours to go. 10 pound brisket from Sam's with Texas-Style BBQ Rub Both lid vents wide open. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-09-2011, 10:18 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	UDS - Check Raichlen Rub - Check Terra Cotta Diffuser - Check Enthusiasm - Check This will be epic! Can't wait for more pics! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

09-09-2011, 11:20 PM	#5
Toploader On the road to being a farker Join Date: 09-07-09 Location: RWC Ca	Cant go wrong, the drum gods will smile upon you. Great shelf, I have the same one, just need to get motivated and mount it. __________________ Mark UDS, XL BGE, and a pane burner. Smoke on.

09-09-2011, 11:35 PM	#8
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	So what is "Texas Style" Rub? We tend to use quite different rubs depending on where you go. Here is mine: ½ Cup Lemon Pepper ¼ Cup Cayenne ¼ Cup Curry Powder ¼ Cup Chili Powder 1/8 Cup Hickory Salt 1/8 Cup Celery Seed ¼ Cup Paprika 1/8 Cup Red Pepper ¼ Cup Onion Salt ¼ Cup Garlic Powder ½ Cup Lawry Season Salt ½ Cup Brown Sugar Add dried peppers to taste. Whatever is on hand. Blend to a fine powder. Let us know how it turns out. Haven't heard of Cumin being used, but will look into it. A lot of pepper, salt and sugar used here though. I'm not crazy about all the sugar and salt. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

09-10-2011, 06:01 AM	#9
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	The flat seemed to be finished at 4 a.m. at 205 degrees, 7 hours. Did the hot knife and butter test. It is wrapped & resting. Seperating the point and flat is not as easy as it looks. It's hot and slick from the juices. I cubed the point added some rub and they are back in the smoker for a while. They look really good. Don't know about the aluminum pan method. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-09-2011, 10:15 PM	#2
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	Looks like your off to a great start...........

09-09-2011, 10:58 PM	#4
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	I love the paint job on your UDS, and the towel rack puts it over the top. Awesome.

09-09-2011, 11:24 PM	#6
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL	Can't wait to see the finished prOn!

09-09-2011, 11:25 PM	#7
Tom Dean Got Wood. Join Date: 07-10-11 Location: Silverdale, WA	How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker. Another thing to try... Tom Dean

09-10-2011, 06:22 AM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I am enjoying this post. Sure looks good so far. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-10-2011, 07:56 AM	#13
huntin smoke On the road to being a farker Join Date: 05-25-11 Location: St. Louis, MO	What time is lunch???? __________________ So I got that going for me. Which is nice.

09-10-2011, 08:05 AM	#14
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Here is the finished brisket. Everything is tender. just thought it would have taken longer to cook. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-10-2011, 08:22 AM	#15
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	That looks great. How did it taste? Cook times probably depend on where you're monitoring the temp. If it is done, don't worry about it and enjoy. And, I thought Texas style rub is just kosher salt and coarse pepper? Texas is a big state. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

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