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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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01-28-2013, 02:56 PM | #1 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Olney, MD
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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?
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- Jim, Olney MD |
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01-28-2013, 03:00 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can do it either way, I prefer to do it about an hour before I cook.
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01-28-2013, 03:03 PM | #3 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Olney, MD
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Easy enough, I like that. Thanks!
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- Jim, Olney MD |
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01-28-2013, 03:09 PM | #4 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I also put the rub on about an hour before I put the meat in the cooker.
Sent from my Android phone.
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01-28-2013, 04:01 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I lite the pit while it is coming to temp I unpack the Cryo bag trim & rub, once stable at 300 on it goes.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-28-2013, 04:40 PM | #6 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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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
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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Thanks from:---> |
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