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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-05-2014, 08:56 AM   #1
Qbert60
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Default Brisket rub clumping up

Hey All,

So it seems that every time, no fail, I cook a brisket, when I go to slice it, the rub ends up clumping up. I have no idea why.

- Rub at least an hour before putting on the cooker fat side down (UDS cooker)
- Wrap tight in foil after 4 hours until done
- Vent for 15-20 minutes, then cambro. SOmetimes in cambro for 3-4 hours

Possible solutions that i would like feedback on:

1. Rub right after injecting, wrap in plastic wrap and back in cooler
2. Cook fat side up for a half the time to firm up the rub before wrapping
3. Anything else that might work?

I look at BBQcritic.com and see all the brisket with a real clean cut edge. Mine has rub all over it.

THese are my last 2 boxes.
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File Type: jpg brisket pic.jpg (104.9 KB, 214 views)
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Unread 06-05-2014, 10:45 AM   #2
Hot Wachula's
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Option 1.Try less rub
Option 2. Wrap it later
Option 3. Dont wrap it at all
Option 4. Use a pan with a lid.
My guess is your not getting enough of a dry bark set before your wrapping. The steam from wrapping it is steaming your bark back into a paste.
Also pay more attention when slicing it. So if your bark is wet your not smearing it everywhere. Same goes when brushing it with ajou. Make sure your ajou or brusk doesnt have rub clumps in it.
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Unread 06-05-2014, 11:13 AM   #3
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the lower picture looks better to me. I would score higher on appearance. Back to the original question, are you using a fine silicone tip brush to "clean" the slices? other than that that, I agree with what was said in the last post
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Unread 06-05-2014, 12:59 PM   #4
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Wipe off knife after each cut...
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Unread 06-05-2014, 01:37 PM   #5
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Maybe try brushing slices with au jus to clean em up?
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Unread 06-05-2014, 01:49 PM   #6
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I'll be using every one of these suggestions this weekend.
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Unread 06-05-2014, 01:50 PM   #7
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I guess my question would be: Why didn't you just wipe the rub off each piece with a paper towel before boxing?
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Unread 06-05-2014, 03:10 PM   #8
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OK, so far I have the following as possible remedies to try out:

1. Wipe off the knife after each slice. Common sense, duh?!
2. Brushing the slices with au jus. See I do that now with a fine silicone brush.

New question in relation to the old one.

I was just watching youtube and I noticed the a rather well know bbq competitor sliced his brisket from the bottom. SO it was fat side up. Would that help?
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Unread 06-05-2014, 03:29 PM   #9
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After you slice each piece lay them in a clean pan or on a clean surface.keeps them clean.
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Unread 06-05-2014, 03:41 PM   #10
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Do you slice from rhe bark side or from the fat side?
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Unread 06-05-2014, 06:22 PM   #11
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Do you rinse your brisket after you inject? I rinse the injection off before I rub all my meats
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Unread 06-05-2014, 06:23 PM   #12
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Quote:
Originally Posted by Hot Wachula's View Post
Option 1.Try less rub
Option 2. Wrap it later
Option 3. Dont wrap it at all
Option 4. Use a pan with a lid.
My guess is your not getting enough of a dry bark set before your wrapping. The steam from wrapping it is steaming your bark back into a paste.
Also pay more attention when slicing it. So if your bark is wet your not smearing it everywhere. Same goes when brushing it with ajou. Make sure your ajou or brusk doesnt have rub clumps in it.
I'm sure one or more of those would work....

Instead of brushing on the Au Jus, he might try dipping the slices or using a baster.
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Unread 06-05-2014, 08:28 PM   #13
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Quote:
Originally Posted by Scottie View Post
Do you slice from rhe bark side or from the fat side?
Bark side currently.
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Unread 06-06-2014, 10:43 AM   #14
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The problem is the 3-4 hours in a cambro. All you are doing there is sweating the meat for 3-4 hours adding moisture and making your bark soggy. you need to put that thing back on the smoker after resting in Cambro for 30-45 min to set the bark back.
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Unread 06-06-2014, 11:04 AM   #15
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Quote:
Originally Posted by Qbert60 View Post
Bark side currently.


You are pushing or slicing the rub down the meat. If you start from the fat side, after removing the point, you will find its not as messy. Especially if you wipe the knife.
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