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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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03-05-2012, 02:11 PM
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#1 |
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Knows what a fatty is.
Join Date: 02-01-12
Location: round rock, TX
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Newb Question(s)
Second smoke on my UDS this weekend. First time doing a brisket and did a pork tenderloin.
I've smoked before with friends and always used mustard on the brisket and a commercial rub. This time I wanted to simplify things a bit, so I went with Olive Oil as a pre-rub and ground my own black pepper, kosher salt and some minced garlic as the rub. I loved the flavor, it was by far better than using my previous commercial rub but the bark was not as good as I like. What do y'all use for pre-rub? Should I stick with mustard? Is there any other ingredient you add to the rub as a filler to make a better rub? (not so much to change flavor but texture\appearance) My other question is related to thermometers. I have the Maverick ET-732 wireless thermometer and love it. I don't have an instant read and think I would like one :) Ideally I want a Thermapen but wife says no. So what cheap alternative to a Thermapen do you use? Thanks much! Truman |
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03-05-2012, 02:51 PM
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#2 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I got some buddys at work to do a group buy for this Thermoworks thermometer. $15 each. With shipping it was around $17.50 each.
http://www.thermoworks.com/products/...st/rt600b.html
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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03-05-2012, 03:16 PM
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#3 | |
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Knows what a fatty is.
Join Date: 02-01-12
Location: round rock, TX
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Quote:
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03-05-2012, 03:56 PM
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#5 | |
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Knows what a fatty is.
Join Date: 02-01-12
Location: round rock, TX
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Quote:
any reason why i'd want meat at a higher temp than 300 degrees? |
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03-05-2012, 07:25 PM
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#6 | |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
It ranked #1 for this style of thermometer on Americas Rest Kitchen TV show.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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03-05-2012, 07:43 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I don't use any slather or oil. I use a little sugar, no more than 5% of the rub. I also let the eub cure onto the meat for an hour.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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| Tags |
| Newb, rub, thermometer, uds |
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