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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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05-10-2008, 04:25 PM
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#1 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Brisket Rub
How many of you guys use Tender Qwick in your Brisket rub to aid in smoke ring development.
Also, how much would you add. Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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05-10-2008, 04:27 PM
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#2 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I dont use Tenderquick as a rub.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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05-10-2008, 04:52 PM
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#3 |
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is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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If you're just looking for a larger ring why not just use straight up curing salts instead of Tender Qwick?
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Heavy Metal BBQ |
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05-10-2008, 05:06 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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With a ring like this......no TQ!
 You just need a drum!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-10-2008, 07:17 PM
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#5 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Never needed anything to aid in getting a smoke ring.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-10-2008, 08:18 PM
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#6 | |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
 Moving on quickly to your second question, sprinkle it on the in-side (not the fat cap side) and let it sit out on the counter for 15 minutes. Rinse it off, dry the brisket, return to the fridge for an hour or two. Season and smoke as usual.
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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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05-10-2008, 08:44 PM
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#7 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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never needed anything to get a good smoke ring
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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05-11-2008, 06:47 AM
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#8 | |
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is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Quote:
 I've never seen the need to do it myself.
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Jim |
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05-11-2008, 07:07 AM
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#9 |
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somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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What about adding to pork injections to keep the product from turning grey so quickly? Personally never have tried it.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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05-11-2008, 07:29 AM
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#10 |
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is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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I've never tried it but have heard from a couple guys that did inject with it that it left nasty lookin' streaks in the meat and the taste was not good at all.
That sounds right though, because it would be in there curing the whole time with no way to stop it. ( Like rinsing it off the outside )
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Jim |
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