MMMM.. BRISKET..
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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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Old 12-13-2019, 09:39 PM   #16
Hoss
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Quote:
Originally Posted by thirdeye View Post
I'm glad to see Dizzy getting upvotes, Chris is an ambassador to barbecue.
I have been a big fan ever since I learned about them on the OLD BGE forum.I met him in person a few times at the Eggfests back in the day.Soild dude,solid products.He and his company make some REALLY great rubs.
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Old 12-13-2019, 09:58 PM   #17
SeenRed
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For brisket, it’s Black Ops
For chicken, Kosmos Dirty Bird

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Old 12-13-2019, 11:03 PM   #18
SlowmotionQue
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For me, it's between Bone Sucking Sauce and Three Little Pigs Kansas City Championship. Those are my two favorite commercial rubs.
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Old 12-13-2019, 11:54 PM   #19
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Have tried oakridge’s blacks ops and spogos, and while both are good, I really really dug spogos. Glad I got a big bag of it in that recent sale.
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Old 12-14-2019, 12:27 AM   #20
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Actually I just realized my favorite for chicken based on frequency of use and versatility is Oakridge BBQ Smokey Chile Lime. So I’m going with that for chicken. Great on wings for people with a heat tolerance somewhere far below Habanero Death Dust and Crucible, but also works great on chicken for stir fry or tacos.
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Old 12-14-2019, 09:47 PM   #21
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Thank you, Everybody!!!
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Old 12-14-2019, 10:24 PM   #22
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Quote:
Originally Posted by sudsandswine View Post
Actually I just realized my favorite for chicken based on frequency of use and versatility is Oakridge BBQ Smokey Chile Lime. So I’m going with that for chicken. Great on wings for people with a heat tolerance somewhere far below Habanero Death Dust and Crucible, but also works great on chicken for stir fry or tacos.
Any chance you could compare HDD and Crucible? I don't do much with spicy, but I tend to cook for those that do.
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Old 12-15-2019, 06:22 AM   #23
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I usually use Rudy's Rub on beef or chicken. Yesterday I did a brisket with Bovine Bold and must say it was really good. It may become my new beef go to rub.
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Old 12-15-2019, 06:26 AM   #24
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Any chance you could compare HDD and Crucible? I don't do much with spicy, but I tend to cook for those that do.
Been a bit since I’ve had Crucible, but the biggest difference I recall was the flavor the pepper introduces to the mix. It’s a bit hotter, too. If you can stand that level of heat, I think Crucible is my favorite between the two.
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Old 12-15-2019, 09:10 AM   #25
frognot
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Been liking Meat Church rubs a lot lately.

Brisket: Meat Church Holy Cow https://www.meatchurch.com/collectio...y-cow-meat-rub

Chicken: Meat Church Deez Nuts Honey Pecan https://www.meatchurch.com/collectio...nuts-pecan-rub
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Old 12-15-2019, 11:17 PM   #26
checkrd past
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for chicken I've been using Everglades rubs and people have been making a lot of compliments on it
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Old 12-16-2019, 03:34 PM   #27
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I used to do to everything under the sun to my briskets from layers of rubs, injections, spritz mixes etc. I finally tried 50/50 sea salt/ coarse black pepper. Smoke with post oak and spritz with water if needed. They are the best dam briskets I've ever made.

Everywhere I turn now people recommend Black Ops. I get a new smoker in a couple months with the capacity to do a few briskets at once. I am really looking forward to a few actual head to head comparisons. I'm thinking a three way comp between tried and true S/P, vs Black Ops and SPOGOS. Can't wait to eat the results!
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Old 12-17-2019, 05:55 AM   #28
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Quote:
Originally Posted by sudsandswine View Post
Been a bit since I’ve had Crucible, but the biggest difference I recall was the flavor the pepper introduces to the mix. It’s a bit hotter, too. If you can stand that level of heat, I think Crucible is my favorite between the two.
Been a while for me too. I prefer HDD but it’s more based on the heat level than flavor. Crucible is hot enough for me that I can’t really use enough to get the flavor. With HDD I can use enough to enjoy the flavor without burning myself out.
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Old 12-17-2019, 06:08 AM   #29
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suckle busters 1836 for beef, the clucker is good also but they have another bird flavor I haven't found to try yet.
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Old 12-17-2019, 06:48 AM   #30
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Brisket: another vote for BlackOps
Chicken: depends on what part of the chicken I'm making. Whole-> Plowboys Yardbird, thighs to be pulled-> Kosmos Hot Dirty Bird, wings->Oakridge Chile Lime

Quote:
Originally Posted by TravelingJ View Post
Any chance you could compare HDD and Crucible? I don't do much with spicy, but I tend to cook for those that do.
Crucible heat level is much higher than HDD. I like the flavor a lot but like somebody mentions, to get the most of the flavor, you need to use plenty which will be to hot for most people. I think HDD is a tad sweeter and combines very well with other rubs to add some heat.
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