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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-05-2014, 08:56 AM | #1 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Brisket rub clumping up
Hey All,
So it seems that every time, no fail, I cook a brisket, when I go to slice it, the rub ends up clumping up. I have no idea why. - Rub at least an hour before putting on the cooker fat side down (UDS cooker) - Wrap tight in foil after 4 hours until done - Vent for 15-20 minutes, then cambro. SOmetimes in cambro for 3-4 hours Possible solutions that i would like feedback on: 1. Rub right after injecting, wrap in plastic wrap and back in cooler 2. Cook fat side up for a half the time to firm up the rub before wrapping 3. Anything else that might work? I look at BBQcritic.com and see all the brisket with a real clean cut edge. Mine has rub all over it. THese are my last 2 boxes.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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06-05-2014, 10:45 AM | #2 |
Knows what a fatty is.
Join Date: 02-17-11
Location: Lakeland, FL
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Option 1.Try less rub
Option 2. Wrap it later Option 3. Dont wrap it at all Option 4. Use a pan with a lid. My guess is your not getting enough of a dry bark set before your wrapping. The steam from wrapping it is steaming your bark back into a paste. Also pay more attention when slicing it. So if your bark is wet your not smearing it everywhere. Same goes when brushing it with ajou. Make sure your ajou or brusk doesnt have rub clumps in it. |
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06-05-2014, 11:13 AM | #3 |
Full Fledged Farker
Join Date: 11-11-10
Location: Guilford, N.Y.
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the lower picture looks better to me. I would score higher on appearance. Back to the original question, are you using a fine silicone tip brush to "clean" the slices? other than that that, I agree with what was said in the last post
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will be a Pit Master someday |
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06-05-2014, 12:59 PM | #4 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Wipe off knife after each cut...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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06-05-2014, 01:37 PM | #5 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Maybe try brushing slices with au jus to clean em up?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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06-05-2014, 01:49 PM | #6 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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I'll be using every one of these suggestions this weekend.
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UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old. |
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06-05-2014, 01:50 PM | #7 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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I guess my question would be: Why didn't you just wipe the rub off each piece with a paper towel before boxing?
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UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old. |
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06-05-2014, 03:10 PM | #8 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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OK, so far I have the following as possible remedies to try out:
1. Wipe off the knife after each slice. Common sense, duh?! 2. Brushing the slices with au jus. See I do that now with a fine silicone brush. New question in relation to the old one. I was just watching youtube and I noticed the a rather well know bbq competitor sliced his brisket from the bottom. SO it was fat side up. Would that help?
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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06-05-2014, 03:29 PM | #9 |
On the road to being a farker
Join Date: 09-08-11
Location: Storm Lake IA
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After you slice each piece lay them in a clean pan or on a clean surface.keeps them clean.
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06-05-2014, 03:41 PM | #10 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Do you slice from rhe bark side or from the fat side?
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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06-05-2014, 06:22 PM | #11 |
Full Fledged Farker
Join Date: 03-16-10
Location: Hudson NH
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Do you rinse your brisket after you inject? I rinse the injection off before I rub all my meats
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06-05-2014, 06:23 PM | #12 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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Quote:
Instead of brushing on the Au Jus, he might try dipping the slices or using a baster. |
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06-05-2014, 08:28 PM | #13 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Bark side currently.
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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06-06-2014, 10:43 AM | #14 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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The problem is the 3-4 hours in a cambro. All you are doing there is sweating the meat for 3-4 hours adding moisture and making your bark soggy. you need to put that thing back on the smoker after resting in Cambro for 30-45 min to set the bark back.
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06-06-2014, 11:04 AM | #15 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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You are pushing or slicing the rub down the meat. If you start from the fat side, after removing the point, you will find its not as messy. Especially if you wipe the knife.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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