Need help rubbing my meat

[schmalts]

Yea, so I have mastered the art of BBQ pork butts on my smoker but have only done a few beef briskets with not so great reviews from the family. Anyone have a good method or recipes for a brisket rub? How long before you cook do you put the rub on?
What temp do you foil at? what temps and how long do you cook/smoke? finishing sauce?
Got a weekend where I am not booked up and can hang around the house most of the day and drink beer so I just bought $50 worth of meat to cook low and slow.

 

[Dinkshooter]

Call AZ402......meat rubber extreme.

Actually it has been a long time since I've sat somewhere and drank many beers and ate like a pig, me jealous.

 

[bjtc_brian]

Rubbing your meat and finishing sauce in one post. TOO Funny !!!!!

Sounds good, what time is dinner?

 

[jryoung]

I like to brine my briskets, typically for 12-18 hours. Another key item is to make sure your brisket has the fat cap on it and cook it fat cap side up.

I brine, air dry, rub, then smoke 225 +/- 10 degrees for 8 hours, I then wrap in foil for the remaining two (on heat) then remove from heat, wrap it in a towel and put it in a cooler for another 1.5-2 hours.

 

[DRAFTSTUD]

Pat, Have you tried any Injectors after you rub your meat? John

 

[noharleyyet]

I like to brine my briskets, typically for 12-18 hours

jryoung, can you break that down a bit?

 

[T Bone]

waiting for jryoung's brine recipe/explanation....If it's not a business/family secret.

 

[putm2sleep]

WOW. Righteous thread, great title. Happy June guys, juices flowin'

 

[elk_hunter]

Geez schmalts, thanks for the invite! You're such a tease!

 

[schmalts]

I rub the night before and an hour before heat i inject the pork butts with apple juice and bourbon with a little seasoning salt mixed in. Then apply second coat of rub right before smoking. Awesome results .
Never injected brisket only rub. Trying another type of rub, and injected the brisket with a mixture of Dr Pepper and Soy souce and lime juice this time. We will see what Saturday brings...

 

[LopeHunter]

Kansas City has a wonderful way of smoking the brisket so you get 1/4" pink/red smoke ring searing into the beef.

Here is link if you want to try KC style.

http://yearonthegrill.blogspot.com/2009/10/how-to-smoke-perfect-brisket.html

 

[idnative1948]

Will try to pull my bro in here. Other than being a fabulous griller type his big thing is that he cooks up a lot of cheese cakes to order. Guess who is camp cook?

 

[schmalts]

Foiled the brisket already @160, it is a fairly small one. Butts are only @ 140 and have been on since 5AM. I already screwed up a little on the brisket, I forgot to make a note of what direction the grain was before I rubbed it. I have not done enough of these to remember what angle to slice them at. I guess I can fillet off a piece of the top and look before I slice it.
The apple wood smoke if drifting back into the garage and into the house when I open the door, man what a great smell.

 

[idnative1948]

I can smell it clear to here. I think you were pulling our leg when you said you needed help rubbing your meat. Looks like you have a grasp on it.

 

[jryoung]

Hey guys, I'll put it up shortly, it's no secret....in fact there is only one rule 1C Salt:1Gal water.

I'll explain more later when I have a few more minutes. I can feel someone eyes peering through my skull right now because there are chores to be done......"yes dear...coming dear"

 

[Gunner46]

I rub the night before and an hour before heat i inject the pork butts with apple juice and bourbon with a little seasoning salt mixed in. Then apply second coat of rub right before smoking. Awesome results .

NOT Funny John !! Yeah, I rubbed down the night before, and an hour before the juice and Buorbon injection....But the salt ???? We tried ony one coat, before we started 'Smokin' !! Wound up with both of us in ER, trying to explain to a Shrink what the 7734 we were doing ! :hump:

 

[rhomas]

When I saw the title of this thread, my first thought was: Shouldn't this be posted on one of those adult porn sites!?!?!?!?!?

 

[schmalts]

I aced the brisket... finally. It turned out great. I think it was the combo of the rub and injection I did the night before that helped. I injected with a recipe I found on the web that was Dr Pepper, lime juice, soy sauce, and olive oil. Very nice flavor and the rub gave it some heat!
The pork butts were fantastic as well, but my old standby injection and rub beats the new Dr pepper and soy sauce injection by a mile for flavor. The side by side of both butts in a taste test there was a clear winner with the bourbon butt.
My Injection is simple, take a 12 Oz bottle of pure apple juice, add 2 shots of bourbon whiskey, and some seasoning salt (about 1.5 tsp). Pump as much as you can into the meat right before you put in the cooker. I rub the night before with a pretty spicy hot rub, and then add a little more right before it hits the cooker after I inject. I mop the butt with whatever injection marinade I have left a few times during the cooking. This butt went 13 hours before it was done and they were foiled about 10 hours into it. They got a very nice dark bark, it looks burnt but it isn't it is just that dark from the rub. A bunch of that gets vacuum sealed in bags and frozen for future meals. If I am going to do all this work baby sitting a smoker and beers I am going to make at least 20# of meat.
Here is a picture of one of the butts after it was attacked by the wife and kid though! And a picture of the brisket sliced up. I did mess up a little on the brisket in that I turned it over in the foil when I foiled it for the last couple hours and the bark got soft. It stayed on and was very good but it just lost it's crunch.
I am stuffed... one more beer and it is bed time.

 

[1_pointer]

How long do you put smoke to it? For the whole eight hours?

I've not tried anything like that, but I have a feeling that's about to change...

 

[schmalts]

How long do you put smoke to it? For the whole eight hours?

I've not tried anything like that, but I have a feeling that's about to change...

Yea, the whole time until nothing is left without foil. Once foiled, of course smoke is useless.
Be aware that by putting smoke to it means a light amount of smoke. A little smoke for a long time is better than a lot of smoke a short time. A heavy smoke will give a bad heavy smoke flavor to the outside of the meat. Now when I do summer sausage, i do lay on the smoke a little more because it has to penetrate the casing and you dont eat the casing .
Great timing... last night as I was shredding and bagging the butts and my buddy from down the road stopped by. He just got off the big pond from a tourney and had 30 pounds of King salmon fillets. I took 3 of them and brined them before I went to bed, guess what is in the smoker now? I didn't have to clean the racks and put everything away.