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Sucklebusters Brisket Rub and Smoke is On

16Adams

somebody shut me the fark up.
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Brisket trimmed lightly leaving at least 1/4 inch of the softest prettiest white fat I've seen in a while. Primo Oval XL with zone divider installed with ceramic deflector plates. Fuel is John Henry East Texas blend lump with about two beer cans of applewood chunks scattered throuought. Brisket was rubbed well with Sucklebusters brisket rub. Heading for 275'ish and in 4-5 hours will wrap with butcher paper. Bride wants me to smoke some Jalapenos for Jalapeno Popper Dip.
 
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Looks awesome! Plus, that dip sounds like a winner too:)
 
Mmmmm.... Lookin' great Adams. :hungry: I'd be tempted to carve off a hunk at the 3.5 hour mark. :shocked: Nice!
 
6:48 minutes probing tender. I did see the dome temp mainly 250-275 with a few early 300 readings. I did place the Igrill Mini probe in from 191 up- more or less just for grins. Butcher paper wrapped pretty close to 4 hour mark. I didn't temp it prior to wrap but liked the color
 
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Jalapeno Popper Dip. Can all be done on stove but highly recommend at a minimum grilling the Jalapenos. Here are ingredients all to taste. Find your personal heat level and creaminess

Chopped smoked/grilled Jalapeno
Bacon- I like lots of chopped crispy bacon
Chopped cooked regular breakfast sausage
Cream cheese
Optional add smoked Gouda or Tillamook xtra sharp
Green chile powder(optional)
Season with your favorite SPOG type rub

Place in cast iron skillet. 3-5
Sprinkle with regular Panko
Drizzle Panko with olive oil
Cook till bubbly

At times we add green chile. Smooth skin Jalapeno are milder than those with stretch marks. Highly recommend fresh grilled Jalapeno, not jarred or canned. We've also disregarded the Panko and cooking and eaten after blending.
 
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Looking good. How is that brisket rub? Is it real peppery?
Thanks for sharing the dip recipe. I have to try that.
 
And the dip is Bride approved. It's really strange, but sometimes on a long cook I'd rather drink a beer and skip the meal. Bride wrapped brisket in a thick soft tortilla with green chile sauce. Tomorrow. I'll eat some tomorrow.
 
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Wow looks great! Thanks for sharing.
 
And the dip is Bride approved. It's really strange, but sometimes on a long cook I'd rather drink a beer and skip the meal. Bride wrapped brisket in a thick soft tortilla with green chile sauce. Tomorrow. I'll eat some tomorrow.

Looks really good.

On the weekends when cook something, a lot times I don't eat it cause I end up having beers and don't feel like eating.
 
It all looks awesome Adams. I like the dip recipe too. Sounds great!
 
And the dip is Bride approved. It's really strange, but sometimes on a long cook I'd rather drink a beer and skip the meal. Bride wrapped brisket in a thick soft tortilla with green chile sauce. Tomorrow. I'll eat some tomorrow.

I hear ya on that, sometimes eye candy fills the tummy and beer relaxes.
 
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