MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-28-2013, 02:56 PM   #1
JimF
Knows what a fatty is.
 
JimF's Avatar
 
Join Date: 06-23-11
Location: Olney, MD
Default Brisket Prep Question

Normally when I do my briskets, I apply a rub the day before and let sit overnight in the fridge. This time I plan on using a basic SPOG rub. Do I need to apply the night before and allow to sit, or can i do it while my UDS is coming up to temp?
__________________
- Jim, Olney MD
JimF is offline   Reply With Quote




Old 01-28-2013, 03:00 PM   #2
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

You can do it either way, I prefer to do it about an hour before I cook.
__________________
[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]
landarc is offline   Reply With Quote


Old 01-28-2013, 03:03 PM   #3
JimF
Knows what a fatty is.
 
JimF's Avatar
 
Join Date: 06-23-11
Location: Olney, MD
Default

Quote:
Originally Posted by landarc View Post
You can do it either way, I prefer to do it about an hour before I cook.
Easy enough, I like that. Thanks!
__________________
- Jim, Olney MD
JimF is offline   Reply With Quote


Old 01-28-2013, 03:09 PM   #4
BobM
Babbling Farker
 
Join Date: 02-16-12
Location: Long Island, NY
Default

I also put the rub on about an hour before I put the meat in the cooker.

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Old 01-28-2013, 04:01 PM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I lite the pit while it is coming to temp I unpack the Cryo bag trim & rub, once stable at 300 on it goes.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 01-28-2013, 04:40 PM   #6
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

Just do it while your uds is coming up to temp, it works for me...

I trim mine up the night before and saran wrap it put it in the fridge tell the next morning, get up early am pull it out the wrap on a tray walk out an start my chimney starter with a full load. Walk back in the house and season my meat with dirty D, after the lump is gray it's about time to q just waiting on 300*. You know the rest
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts