First Time for the Rub!

[Kerry]

Made my first brisket with TexasBBQRub. I must say, kinda out did myself. Family loved it. Glad I got the 4 pounder. Will be using it a lot. Also used it on chicken and in my beans.
A few minor problems with the brisket but I will work that out. Sure wasn't the rub's fault...

Quick question, when taking the internal temps. Where do most of ya'll stick it. I assume the biggest part. I just moved it around and got an all around idea. But would like to keep the probe in one spot the whole time.

Again, thanks for the tips on the rub...
Kerry

[crosshill]

I'm not an expert, but I place it in the thickest part of the meat and make sure I am not touching a bone if smoking a piece of meat that has a bone.

thanks

[Mic]

Welcome Kerry to the asylum! Like crosshill said, probe should be in thickest part of meat and not touching bone if any. I too use TexasBBQ Rub exclusively on everthing. Ya may not know it but Bill also makes a brisket blend rub. It's not listed seperately from the regular so ya have ta request it in the comments area on the order form. It has a little larger cuts of onion and garlic than the regular in it and has the same great flavor! Good job on your first brisket! 8)

Mic

[Kerry]

Actually, I've cooked tons of brisket - first time for the TexasBBQrub. Also the first time on tips and tricks that I picked up from you guys as well as other forums. Been doing a lot of things wrong for a number of years. Although, my briskets were okay, it just wasn't there.....

Here's another question, heard and read quite a few times before that meat can only absorb so much smoke and that is around 4-6 hours? If this is true, then why bother tending fires for 12-20 hours, when you can do 6 hours on the pit and the rest in the oven?
Thanks again......

[rstcso]

Obviously, BBQ and beer go together. When you're "tending fires", you have to refresh yourself. If you're finishing it in the oven, someone might be (or is) "counting". Before long you'll be hearing "that's the (fill in the blank) beer you've had since you stuck that in the oven... blah, blah, blah.

That's one of the reasons you tend the fires for 12-20 hours.

[Mic]

Ditto! And too why go to the trouble of messing up the kitchen when ya can do it all outside at the pit? :shock: I'd rather be outside anytime! :wink: That's the joy I get from Q'n! Ain't sure about how much smoke meat will absorb. :?
I stand corrected! Good job on your first brisket with TexasBBQ rub!!
:wink:
Mic

[TexLaw]

I've heard that, too, Kerry, but I don't believe it. You're still getting something extra out of that fire after six hours. I've finished things in the oven before, and it's not the same.


TL

[camocooker]

I'd do exactly what you said Kerry, 6 to 8 hours in the pit, then into a foil pan, seal it up good and into the oven. That is .. if it's for eatin'

But in the cook-offs - it has to be cooked on the pit all the time. Rules say that you must stay up all night tend the pit and drink beer.

rules are rules :wink:

[Buckeye]

Finish'n in tha oven iz pracktickal if yer only cookin'n 2 butts or a brisket...but not if yer cook'n more than that...ain't no room. Besides....why wood anybodee give up play'n with fire an drinkin' beer all nite? :roll: :shock: :lol: :lol:...that wood be jus plain ol' "Michelobish" (new term fer doin' tha opposite of sumthin' smart :twisted: :twisted: )

[bigwheel]

Gotta side with Tex-Law on this one. According to Kit Anderson who is a real smart dentist...meat will continue to improve (from a human eating stand point anyway) the longer it stays in the heat and smoke. The pleasing effect to humans consists of surface browning and crustiness etc. This be due whut is called the Maillard effect. So the longer you can keep it in the smoke and heat the mo betta it will be. Now I aint saying you shouldnt pull it when you want or to limit the amount of smoke if you choose..just trying to offer some pros and cons here. Think the moral of the story is..leave it on the pit as long as you can.

http://food.oregonstate.edu/color/maillard/factors_a.html

bigwheel




Actually, I've cooked tons of brisket - first time for the TexasBBQrub. Also the first time on tips and tricks that I picked up from you guys as well as other forums. Been doing a lot of things wrong for a number of years. Although, my briskets were okay, it just wasn't there.....

Here's another question, heard and read quite a few times before that meat can only absorb so much smoke and that is around 4-6 hours? If this is true, then why bother tending fires for 12-20 hours, when you can do 6 hours on the pit and the rest in the oven?
Thanks again......

[Mic]

Finish'n in tha oven iz pracktickal if yer only cookin'n 2 butts or a brisket...but not if yer cook'n more than that...ain't no room. Besides....why wood anybodee give up play'n with fire an drinkin' beer all nite? :roll: :shock: :lol: :lol:...that wood be jus plain ol' "Michelobish" (new term fer doin' tha opposite of sumthin' smart :twisted: :twisted: )


:? :? :? Leave it to Buckeye ta futher twist the American language! :evil: I thought me and you was alright, brutha. One little mistake and now ya got me branded for eternity. :shock: :shock: :(

Mic

[TexLaw]

Great link, BW. Thanks!


TL

[Buckeye]

Hey Mick...u still my ace-kum-boom!!! 8) Figgered I git ya put in tha same katagoree az FUBAR or SNAFU.....yer name'll be a internashunalee noed werd. :lol: :lol: ....Like Tecksus Pepper Jelly....or Woodman. :shock: :wink:

[herper]

Bucky, I dare ya to define Woodman. oh wait that was explain Woodman. can ya do that without calling down the Moderaters wrath?

Herper

[Buckeye]

Bucky, I dare ya to define Woodman. oh wait that was explain Woodman. can ya do that without calling down the Moderaters wrath?

Herper

Shur!!....He's sorta batween FUBAR an SNAFU......he's slitelee reckonizeable but not nowhere neer normal. :P :lol:
Best I kin do on short notice. :roll: :wink:

[herper]

take a gold star and sit down
Herper

[Mic]

Hey Mick...u still my ace-kum-boom!!! 8) Figgered I git ya put in tha same katagoree az FUBAR or SNAFU.....yer name'll be a internashunalee noed werd. :lol: :lol: ....Like Tecksus Pepper Jelly....or Woodman. :shock: :wink:

You one crazy dude, Bucky! :lol: :lol: :lol: :lol: :lol: Proud ta have ya as a bud! :roll: :wink:

Mic