Bill's Rub / First time

[Hornnumb2]

Ok It is my first time to use this rub on a brisket, How should I use on a 12 pound brisket? Should it be so thick or what? Thanks Michael

[Mac]

HN2,

You need to form a nice paste and spread it over the exterior of the meat. Thickness of the paste covering is an individual taste thing. I have been taking the rub, mixing it with different amounts of worchestershire sause to find out what thickness works best for me. Also, read Bills comments on the website for real easy 1-2-3 method.

Welcome to the forum, glad you could come by!

:D :D

[Smooth Operator]

Hornnumb2, rub it on thick (IMO) you can't use too much :D

[Fred]

Bills method works great

¼ cup of worcestershire sauce
1 ½ to 2 cups of TEXAS BBQ RUB

First, never trim the brisket. You want the fat on the meat while it is smoking. The brisket will have 1 side that is covered with fat and the other side with just a little fat. Start with the fat side and shake worcestershire sauce on it and rub it with your hands all over the fat side of the brisket (including the sides and ends). Next take a handful of TEXAS BBQ RUB and rub it over the fat side of the brisket right on top of the worcestershire sauce. Apply the rub fairly thick. Remember this piece of meat is big and is going to be cooking for quite a while. Flip the brisket over and repeat the worcestershire sauce and rub routine on the other side of the brisket. Since this is the side that will cook up on the pit apply about 1 ½ handfuls of rub on this side. You will notice that the rub has started to turn into a paste. This is what you want to see. If it is not then add a little more worcestershire. That is it, it is ready to cook.

Use the indirect method of cooking, use a great tasting wood flavor (I use mesquite) and place the brisket, fat side down on the rack in the cooker. Point the thick side of the brisket toward the heat source. Cook as follows:

180 degrees - Cook for a total of 16 to 18 hours
200 degrees - Cook for a total of 12 to 16 hours
225 degrees - Cook for a total of 8 to 12 hours

The brisket will be done when a food thermometer reads 170 degrees and is usually done before the above cooking times but you need to cook it long and slow. The longer it cooks the more tender it gets.

TIP: Never cook at above 225 degrees as this will boil the fat out of the center of the meat.

OK now for the SECRET that will make your brisket as tender as any meat you have ever eaten. About 2/3 (160 deg.) of the way through the cooking of the brisket you are going to wrap the brisket in aluminum foil. Double wrap in foil. Tear off about 2 pieces of heavy duty foil approx. 24 inches to 30 inches long. Take the brisket off of the cooker (don't poke it with a fork or anything else as you let out great juices) I use heavy rubber gloves to handle all of my meat with. The brisket is going to be real hot so be careful. Place the brisket on the first sheet of foil. Fold up the edges of the foil to keep the sauce we are getting ready to add from getting everywhere. Take about 1 - 1 ½ cups of the bbq you made earlier and pour over the brisket (you should still be fat side down). Now wrap it in the first piece of foil, then wrap another piece around that. Place it back on the pit, fat side down again. Finish cooking. When you are ready to take off the grill be real careful as you might tear the foil and the sauce and juices of the meat can get on you and they will be hot. Take the brisket in and let it rest (cool down) approx. 45 minutes to 1 hour. I take my knife and scrape off the fat on the top of the brisket and then cut into ¼ inch pieces against the grain. The fat end of the brisket has more fat than the thin end. With a little practice you will learn how to carve off the fat before slicing.

A brisket will lose approx. 30% of its weight during cooking. You can figure approx. ½ pound of meat per person. And the leftovers (I hope you have some) are even better the day after you cook. Make a brisket sandwich with cold brisket or heat it back up by wrapping it in foil and heating it at a low temperature.

THIS IS SOME FANTASTIC PIECE OF MEAT. ENJOY.



PORK SPARERIBS (I get asked for these every time I cook)


What you need.

1 - rack of pork spareribs (I usually cook at least a case which is 9 racks) Cook whatever
you can get on your cooker. A rack is usually 13 to 14 bones and weighs approx. 3 to
4 pounds Tip: try to get 3 and unders if you can find them (that is 3 pounds per rack
in butcher talk). I've had great luck buying ribs at Sam's Club. The quality is
excellent and the avg. weight is approx. 3 ½ pounds per rack.

¼ cup of worcestershire sauce
1 to 1 1/2 cups of TEXAS BBQ RUB

Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx. 70 degrees is room temperature. Start your fire and get it to a cooking temperature of 200 degrees to 235 degrees. You can cook ribs a little hotter than other meats if that is all you are cooking. Add your favorite wood to the fire for that smoke flavor. Now get the rack of ribs. You will notice that the ribs are bowed shape. One side has a white membrane covering it and you can see the rib bones through the membrane. The other side is more meaty and you can't see the bones through the meat. Turn the rack so the bone side (the side you can see the bones and membrane) is up. Take worcestershire sauce and rub all over this side of the ribs. Take a hand full of TEXAS BBQ RUB and rub all over the outside of the ribs over the worcestershire sauce. Cover with a good coat of rub but not thick at all. Just enough to cover the ribs. Flip the ribs over and repeat the worcestershire and rub act again. A little more rub on this side because this is the side we want to cook up on the cooker. You should see the rub and worcestershire forming a paste on the outside of the ribs. It is ready for the grill. Place on the grill with the meaty side up. It should be bowed down on the sides. Place the thickest part of the rib rack toward your heat source and of course you will use the indirect method to cook with.

That is it. You don't need to touch them again until they are ready. Approx. cooking times are as follows:

200 degrees – 51/2 hours
235 degrees – 41/2 hours

TIP: The ribs are done when you can take your hands and twist the ribs at the bone (you will see the bone sticking out of one end of the rack) and the meat tears away from the bone with just a slight twist. Take them off the grill and let them rest for approx. 10 minutes. Then stand the ribs on their edge, meaty side facing you, with the exposed bones on top and let your knife follow down the area between the bones. Don't try to push it through, just let the knife follow the shape of the rib.

One rack will feed approx. 3 to 4 people. But BEWARE these are going to go like hotcakes. I always figure 3 people to a rack.



BILL'S EASY CHICKEN

One of the other staples for family gatherings and grilling is the chicken. This easy to prepare chicken has a great taste and color and is a favorite around the old grill.

What you need.

1-Whole chicken (usually cut mine in halves)
or as an alternative you can use chicken breasts
¼ cup of TEXAS BBQ RUB
¼ cup of Italian dressing (any brand will do)


Take your chicken and put it in a glass baking dish. TIP: Squirt the chicken with some Italian dressing. Make sure you cover the whole bird. Next, sprinkle the chicken with TEXAS BBQ RUB. Cover both sides of the chicken lightly with the rub. The chicken is now ready for the cooker.

Place the chicken in your cooker. You need to use the indirect method of cooking and make sure you add smoking wood to the fire. Place the chicken with the outside of the chicken facing up, skin on side up. If you are using chicken breasts place the breasts with the flat side down on the grill. Cook at a low temperature until the chicken is done. Examples of cooking times for whole chickens are as follows: (chicken breasts will cook faster)

180 degrees - about 3 to 3 ½ hours
200 degrees - about 2 ½ to 3 hours
225 degrees - about 2 hours

That is it. These chickens turn out to be moist and have a great taste.

[Qjunkie will]

You can use too much if your using #2 and ruin the taste

[Cal_BBQ Pit]

I like it on thick.....I use a sifter to get it on, seems to save on rub, I dont know just me. Fred set you straight there with Bill's method though. 8) :D