MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-28-2019, 09:48 PM   #16
Smoking Piney
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Quote:
Originally Posted by luke duke View Post
If you can't make a piece of meat taste good with just S&P, you need to work on your technique.
I LOVE closed minded opinions like this. I guess your taste is universal and crosses all boundaries?

No room for variety and change; no chance to open up your mind on this?
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Old 02-28-2019, 10:03 PM   #17
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Quote:
Originally Posted by Smoking Piney View Post
I LOVE closed minded opinions like this. I guess your taste is universal and crosses all boundaries?

No room for variety and change; no chance to open up your mind on this?
Not an uncommon position here, along with turning up of the nose about some sauce. Whaaaaaateevver. Different regions have different styles, I can appreciate them all.
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Old 02-28-2019, 10:15 PM   #18
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Regardless of what rubs I have used I always end up going back to SPOG.
IMO SPOG mixed...
2 oz Kosher Salt,
2 oz Course Ground Pepper,
1 oz Granulated Onion Powder,
1 oz Granulated Garlic Powder
allows the flavor of the meat to shine through.
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Old 02-28-2019, 11:06 PM   #19
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Thanks again for another Excellent video Justin. You tell it like it is and I sure get the point of your presentation.
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Old 02-28-2019, 11:47 PM   #20
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Loved the video! Love your LSG!! All dem’ ribs looked good to me... :)

How often do you find yourself feeding that pit a stick on average?
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Old 03-01-2019, 10:26 AM   #21
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Quote:
Originally Posted by BillN View Post
Regardless of what rubs I have used I always end up going back to SPOG.
IMO SPOG mixed...
2 oz Kosher Salt,
2 oz Course Ground Pepper,
1 oz Granulated Onion Powder,
1 oz Granulated Garlic Powder
allows the flavor of the meat to shine through.
This is where I started and I totally agree with you. I usually add paprika for color though.
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Old 03-01-2019, 10:34 AM   #22
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Quote:
Originally Posted by rwalters View Post
Loved the video! Love your LSG!! All dem’ ribs looked good to me... :)

How often do you find yourself feeding that pit a stick on average?
Hey Robb,
It depends on the size of the logs I'm using. The academy logs are about 30-45 minutes and the bigger logs are about every 45-60. I don't build huge fires though and I error on the shorter side so I don't have to rebuild the fire.
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Old 03-01-2019, 10:36 AM   #23
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I have always been a sauce on the side kind of guy, if I use it I dont use much so I put alot more stock in what seasonings I use. On Brisket I really prefer S&P but on Ribs I like to use a S&P base and layer rubs on top. Lately (last couple years) I've really appreciated the "less is more" approach and letting the wood do the work. cool video!
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Old 03-01-2019, 11:23 AM   #24
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Nicely done Justin. I'm in the SPG camp and Rubs with a good portion of quality salt. Never been a wet rib guy.

One thing I learned from Paul, aka pjtexas1, is if my warmer is empty when I cook in the main chamber have it full of sticks ready to go in the fire box. This has helped me with the "lightly seasoned" sticks.
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Old 03-01-2019, 11:30 AM   #25
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Quote:
Originally Posted by SirPorkaLot View Post
Pork only needs salt and smoke to shine.
People in NC have known this for generations.

It’s not new news, but it doesn’t hurt to remind folks of that regularly
I discovered this by accident when I smoked some rib tips without any seasoning for my puppy. The rib tips with no rub was so good we ended up eating most of it instead of giving it to our dog. Ever since then we only sprinkle very light salt and pepper when smoking pork ribs and also smoke some with just light salt.
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Old 03-01-2019, 12:27 PM   #26
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I watched this excellent video earlier today. Had to LOL when you were applying no rub.

Here's another test you should do:
2 racks of ribs
1 rub
no sauce, no wrap

Cook 1 rack with the rub applied before cooking and cook the 2nd nekkid and apply rub when done.
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Old 03-02-2019, 07:59 AM   #27
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I am with your wife. Rubbed unwrapped ribs in a stick burner produce the best results.
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Old 03-02-2019, 08:22 AM   #28
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Quote:
Originally Posted by luke duke View Post
If you can't make a piece of meat taste good with just S&P, you need to work on your technique.
Quote:
Originally Posted by Smoking Piney View Post
I LOVE closed minded opinions like this. I guess your taste is universal and crosses all boundaries?

No room for variety and change; no chance to open up your mind on this?
Maybe he's closed minded, maybe not. I didn't take what Luke said to mean S&P is the only way to go. I took it to mean that IF you can't get good results with S&P, then you need to work on your cooking and not blame the seasoning. I happen to agree with that sentiment. If you can't cook good barbecue with minimal seasonings, then adding more stuff isn't going to help.

I don't think that is closed minded. So many people like to throw ingredients/injections/crap at bad cooking in an effort to fix what they don't know. The suggestion of "learning to cook" is a good one. I make it all the time to folks who are overwhelmed by all the hoopla of modern-day national barbecue. Some people simply get lost and confused over all the options available. I like to guide them into learning to cook the piece of meat first with minimal seasoning (S&P or just salt). Learning how to properly cook a piece of meat is critical. Also, they are able to see what the meat tastes like...how it is supposed to taste. Once you have that knocked out then, by all means, work on your flavor profile if that's what you want to do. Everyone has a different taste...and if you're not into traditional, regional barbecue, the sky is the limit.

But...again...I didn't take Luke's post as being closed minded. To me it just sounded like a reminder to be mindful of your own cooking, and don't blame bad barbecue on S&P.

Y'all have a good weekend.
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Old 03-02-2019, 12:33 PM   #29
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Just wanted to say that I love your vids Justin.
Keep up the great content.
Your LSG is sexy btw.
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Old 03-02-2019, 02:13 PM   #30
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Nice video and pretty much confirms what I’ve suspected... One note and something for you to try sometime is putting a different rub on the bottom of the ribs (and no sauce on the bottom!). Big Poppa gave me that tip about “layering flavors” with using his Jalepeno Salt on the bottom and our scores immediately went up (you get a nice of bit of heat this way after the sweetness of the glaze).
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