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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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05-06-2008, 10:57 PM | #1 |
Got Wood.
Join Date: 04-20-08
Location: Missouri City, Texas
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Lookin for thoughts
Ok so being somewhat new to the scene, I have been trying so many different rubs and mops that I think the girlfriend is actually getting tired of beef (watch it!) and the neighbors have given up hope of opening the windows at all during the weekends thanks to the smoke :)
I have been working on a rub and love the taste (i can eat it by the spoonful) but you can't taste it after the brisket is done. I really love it added to the brisket after the cooking is done... but that seems a bit like cheating so here is my question.. how the heck can I get all that flavor IN the beef? The rub uses brown sugar, chili powder, paprika, salt, some coffee and some black pepper. |
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05-06-2008, 11:00 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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How about taking your rub and infusing a beef broth with it and injecting. Or put more rub on the outside.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-07-2008, 08:09 AM | #4 | |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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Quote:
Have you tried the beef without any rub? You may be tasting it, but when mixed with the flavor of the beef it has taken on a new flavor profile. Next time do a comparison. Two briskets one rubed and one not. Go for a third and do the injection. Then invite all of your neighbors over for dinner
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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05-07-2008, 08:14 AM | #5 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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05-07-2008, 10:27 PM | #6 |
Got Wood.
Join Date: 04-20-08
Location: Missouri City, Texas
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got me thinking
Well I have never injected brisket but I will have to try....
I do slather with mustard before I add the rub and pat it down on the brisket. As for foiling.. I did foil this last time... and that is a good point.. I didn't like how the crust got moist.. I am a big fan of a nice crisp crust so I may add the rub into the foil next time and see what happens. How long do you all usually leave the brisket in the foil? Also for the injection what kind of consistency should I be looking for? Think or real thin? KS |
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05-08-2008, 03:22 AM | #7 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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05-08-2008, 08:38 PM | #8 |
On the road to being a farker
Join Date: 06-11-07
Location: Lenexa, KS
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I also think injection is the way to go. I like the Fab products (search for Fab B you will get more info than you want). I think Dr BBQ also has a pretty good Brisket injection. I also agree to work on a mop (with rub) when you wrap in foil.
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Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool |
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