BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort...
I'm a mustard slather guy...use it on bbq beef, ribs and chicken. I love how the rub sticks to it, how I get a nice bark and believe the vinegar in the cooking process is a slow tenderizer.
I used to use olive oil and don't remember getting decent results and banned it from steak on my stove or bbq because of the low smoke point. I tried vegetable oil on my brisket and once thing I notice how quickly it was cooking and almost positive it was from the oil as aside from that nothing out of the ordinary. I crutched it in butcher paper last few hours or so when I got the color I wanted like I normally do and it went from 160 to over 210 in no time. I was about 250 for most of the cook I rested it for 2 hours and separated the point and flat. It slid off easily like it's supposed to but when I went to slice the flat it shredded big time even with my new knife I bought a couple months ago.
I was able to some pieces here and there with nice slices but when I went to eat it was extremely bitter and odd tasting. I couldn't taste oil nor could I really taste the rub. Even the middle of the brisket seemed weird. I didn't even use that much of the veg oil and wondering if I ruined it by doing this even though many pitmasters use it? I'm skeptical ever trying cooking oil again and may just go back to mustard or nothing at all. Hell, even I tried mayo once and was decent.
I used to use olive oil and don't remember getting decent results and banned it from steak on my stove or bbq because of the low smoke point. I tried vegetable oil on my brisket and once thing I notice how quickly it was cooking and almost positive it was from the oil as aside from that nothing out of the ordinary. I crutched it in butcher paper last few hours or so when I got the color I wanted like I normally do and it went from 160 to over 210 in no time. I was about 250 for most of the cook I rested it for 2 hours and separated the point and flat. It slid off easily like it's supposed to but when I went to slice the flat it shredded big time even with my new knife I bought a couple months ago.
I was able to some pieces here and there with nice slices but when I went to eat it was extremely bitter and odd tasting. I couldn't taste oil nor could I really taste the rub. Even the middle of the brisket seemed weird. I didn't even use that much of the veg oil and wondering if I ruined it by doing this even though many pitmasters use it? I'm skeptical ever trying cooking oil again and may just go back to mustard or nothing at all. Hell, even I tried mayo once and was decent.