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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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02-22-2009, 06:42 AM | #16 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Great post! I agree about salt carrying flavor.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-22-2009, 06:44 AM | #17 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Helped clarify.
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02-22-2009, 07:14 AM | #18 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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So, does this explain why the post oak smoke "flavor" is so intense in the savory bark and deep into the brisket at Kreuz's, Smitty's and Black's?
To my taste buds, that is what distinguishes central texas brisket from any other I have tasted. The simple, primarily salt and pepper, rub lets the beef flavor come out, but the smoke does the talking. Although I am not fond of funk or obfuscation, this is a great discussion.
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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 |
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02-22-2009, 08:01 AM | #19 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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English is hard enough for me to understand...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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02-22-2009, 09:58 AM | #20 |
On the road to being a farker
Join Date: 11-24-08
Location: Far Northern California
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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. Dave
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UDS 1.0a Brinkmann Smoke 'N Pit with Afterburner Charbroil Masterflame Maverick ET-73 Taylor 1470 Digital Thermometers Taylor 9842 Instant Read Thermometer [COLOR=blue]Blue[/COLOR] Thermapen |
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02-22-2009, 11:07 AM | #21 |
Full Fledged Farker
Join Date: 11-15-08
Location: Dearborn heights, Michigan
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Very cool post!! Thanks for the documentary.
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[FONT=Arial]Tyler[/FONT] [FONT=Arial]Dearborn Heights,Michigan[/FONT] [FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT] [FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT] [FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT] [FONT=Arial]Members Mark Professional SS Gasser[/FONT] Weber One Touch Silver The UDS twins |
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02-22-2009, 11:35 AM | #22 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
This is Paul's Brisket Rub from his book "Championship BBQ"...not sure if it is the one we used at his Pit Master class last year because it was pre-made and supplied to all participants. But...it has the same ratios and number of spices that he required us to use when building our own rubs. The only difference was that we did not use Worcestershire sauce as a pre-rub marinade. 1/2 cup Worcestershire sauce 1/4 cup dark brown sugar (packed) 1 tablespoon garlic salt 1 tablespoon coarse black pepper 1 tablespoon sweet Hungarian paprika 1 tablespoon chili powder 1 teaspoon celery salt 1/4 teaspoon ground allspice 1/4 teaspoon ground thyme This is enough rub for a 7-12 lb brisket. It is smoked @ 230-250 degrees indirect for 45-60 minutes per lb. 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?
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-22-2009, 01:07 PM | #23 | |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Quote:
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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02-22-2009, 03:10 PM | #24 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Well after the 4th try, it worked.
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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02-22-2009, 03:24 PM | #25 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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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? |
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02-22-2009, 04:14 PM | #26 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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My crack induced videos are designed to bring more people into this great forum. I honestly love this forum and its an honor to promote it and get new members in. Welcome to the BB.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-22-2009, 04:21 PM | #27 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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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.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-22-2009, 04:23 PM | #28 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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v8 lol
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-22-2009, 04:32 PM | #29 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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 ) 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
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-22-2009, 04:40 PM | #30 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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