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Unread 01-15-2014, 12:04 PM   #1
rdstoll
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Default How do you experiment with rubs & injections?

Hi -

So I have a million ideas of different rubs and injections I want to concoct for briskets and butts. I don't cook often enough to want to throw away a cook (time, effort & $$) with an injection or rub that might ruin the meat so just wondering if there are any cheaper or smaller meats that people use to experiment different flavor profiles on - with the idea that if the flavor profile was interesting you could move on with testing it on a full brisket or butt.
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Unread 01-15-2014, 12:57 PM   #2
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If you want to experiment on beef similar to brisket do it on chuck steaks. They are more expensive per pound, but you can pick 2lbs chuckie vs a 12-15lb brisket.

for pork, practice on pork butts and just slice it up into smaller portions. You can also find "country style" ribs which are nothing more than sliced up pork butts. Sometimes they are cheaper per pound that pork butts are.
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Unread 01-15-2014, 01:18 PM   #3
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Bigabyte (whoever he was, the man the myth the legend) did a lot of experiments with rubs, and rub ingredients, and what he did was buy pork butts, or Country-style ribs and run small cooks, where he would try out different ingredients and formulations, on the meat he intended to use, under the conditions he intended to cook. That way, he developed an entire base line study of ingredients and combinations under his cooking conditions. One butt will give you the ability to test 8 to 10 options.
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Unread 01-15-2014, 01:25 PM   #4
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I use spare ribs to experiment new rubs on. I trim the spares to St Louis cut. I'll use an already proven rub on the rack. I'll use the experimental rub on the rib tips.
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Unread 01-15-2014, 01:37 PM   #5
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Here's Biggie's research.

http://www.bbq-brethren.com/forum/sh...ad.php?t=62646
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Unread 01-15-2014, 04:19 PM   #6
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Thanks this is a lot of help. I've not done too well conjuring up my own rubs (or even following rub recipes for that matter) but want to experiment with a few other flavor profiles.
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Unread 01-17-2014, 11:12 AM   #7
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When I do tests, Ill take a brisket or a butt and cut it into 3 pieces. Then I change 1 ingredient. If I want to test out herbs, the rub mixes stay the same except I will have rosemary in one, thyme in another, and the last would have sage. Then I cook it with just the rubs, no slathers or sauces. Then the next time I do a test, I keep that ingredient I liked better and change the type of sugar or whatever is next on my list. I always do side-by-side tests, its the only way.
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