Quick Rub Question

[Cobia]

I'm doing a brisket and three rib racks tomorrow, rain or shine, and it looks like rain for sure. I decided to put the rub on tonight and finished up a few minutes ago. Figured I'd let it marinate in the frig over night. I should have them on the pit around 4 am which means they will have the rub on for about 8 hours. This is only the second time I've used TexasBBQRub so the question is, is this overkill? Will it over power the meat or will it improve the flavor? I thought I read something about letting it sit over night, but I cant remember where.

[DaHorns]

Cobia, that is the same method I usually utilize. I have not found that there is any overpowering of the rub on the meat. One thing I do is allow the meat to come up to or close to room temperature before putting it on the pit if time allows, trust me you don't have to do this...... Good luck, and remember to take LOTS of pictures......we love food porn!

[Txngent]

I have rubbed overnight and had great results. If I do apply the rub to leave overnight, I will wrap it in seran wrap so the combination of salt from the rub and air in the frig don't start to dry out the meat.

[HoosierTrooper]

According to this http://www.texasbbqrub.com/secretsrevealed.htm Mr.Canon designed the rub to be put on just prior to cooking in order to eliminate the need to marinate and save time. Since I started using the rubs from this site I've followed his advice.

[Cobia]

Thanks! I was hoping I handn't screwed up. This time I drug my wife in the kitchen to take pictures (if I can figure out how to post them) and she thought I was nuts or something. :? I do let it come to room temp. Thats always worked best for me. Txngent, I covered the platter somewhat tightly with aluminum foil. I didn't actually wrap the meat. Is that going to be a problem?

[HFD26]

Over night, or just before you put them on, it makes absolutely no difference. Fire it up.

[Txngent]

You will be okay with foil... the plastic wrap will assure no air is floating around the meat and force the moisture to stay in the meat, but you are talking a matter of hours.... not a day or so. I do the opposite with my steaks... I like them to "age" in the frig for a day or two. I learned that from Alton Brown and have been doing it ever since. When you get ready to put your meat on the pit.... don't be afraid to do another coat of rub. You will get a great flavorful crust (bark).

[DaHorns]

Cobia, did you use a "binder" (wooster, coke, Dr. P) before the rub? What my method is is to sprinkle wooster over the meat then rub it down with TXBBQ Wild rub, then wrap it in plastic wrap and stick it in the fridge overnight, then bring it up to room temp if possible, throw on some more rub for good measure, and then onto the smoker dark and early......

[Cobia]

DaHorns, used the "Wooster" as you say. The 123...

[DaHorns]

DaHorns, used the "Wooster" as you say. The 123...All I gotta say is enjoy that BBQ, its gonna be GOOOOOOD stuff!

[M38A1]

Cobia,
As a 'note to self', if you venture out and use other rubs, be aware that if they are heavy salt-based, an overnight stay in the fridge can really dry out the meat prior to cooking.

Stick with Bill's rub and you'll do just fine though.

[yakman]

Glad to hear someone else has a wife that looks at them in a weird way for taking photos of food! At first my wife couldn't figure out why a grown man would take photos of food. At this point she is used to it and even asks if Im' going to take photos. My, how quickly things change. My first food photo was only last summer.

Have fun.

Yakman

[HoosierTrooper]

Is it possible for the flavor of a dry rub or seasoning to actually penetrate the muscle fiber of meat? At least to any measurable depth. I just can't see how it could migrate or wick into dense tissue like a brisket or butt.

[Txngent]

Yes. A typical example is brining. That is were a you force moisture into the meat by submerging the meat into a solution. The solution is commonly water, salt, and sugar in some moderations as a base. When you add herbs and or spices to the base, the meat will take on the spice and flavor as the solution forces open the muscle fibers.

http://www.3men.com/Images/Brining_Picture.jpg

[HoosierTrooper]

I agree about brining. I asked about dry rubs. In other words if I put some dry rub on top of a raw brisket and let it set for 24 hours and cut it open would any component the rub be found say a 1/2 an inch deep? Or possibly all the way through like a brine? Will the dry rub dissolve in the moisture present then penetrate like a brine? It's probably not all that important but I just can't grasp a dry powder type substance being absorbed into a dense material.

[Zeeman]

Cobia, six of one, half dozen of another, 1-2-3.

Txngent, bet she's pregnent :lol:
z

[3970010]

Well, according to your post you should have your meat on the pit by now, so, how is it going?

[Cobia]

It's not looking too bad at all. It does look kind of like putting on the rub so early might have dried the brisket out a little, but we'll see what it's like when it comes off of the pit. It's rained some so the wood is a little damp from the humidity. Drying it out as best I can. The ribs will be going on in about an hour.

[kpigout]

It's not looking too bad at all. It does look kind of like putting on the rub so early might have dried the brisket out a little, but we'll see what it's like when it comes off of the pit. It's rained some so the wood is a little damp from the humidity. Drying it out as best I can. The ribs will be going on in about an hour.

I've rubbed down many, many briskets the night before. Never had a dry one. You're just seeing a little surface drying, which is natural the first few hours of the cook.

[Txngent]

Txngent, bet she's pregnent :lol:
z

Penetration was good, but it happened overnight and I slept through it!!!!! :twisted: :twisted: :twisted:

Cobia.... to answer your question about spices getting deep into the muscle. I agree with M38, the salt will open the tissue up, but with that.... air will start to dry the surface and eventually deeper with time (why I wrap in plastic wrap... no air to absorb). The reason I mentioned brine is because with being submerged in a liquid, when the salt from the rub and/or brine the muscle tissue opens up... it will absorb the spices and allow penetration while absorbing liquid to keep from drying out.

[Uncle Al]

"Dry brining" ,as opposed to standard wet brining, on poultry works really well. The science behind it is that with salt on the outside of the protein cells the salt concentration is higher than on the inside and it draws out the water. Then, with the water removed the salt concentration inside the protein is now higher, drawing the brine back in.

It might work on a brisket to pull in the rub flavors but the amount of salt is critical.

Al

[Oli]

If you think the spices dry it out... wait til it meets fire.. :shock: :lol: :lol: :lol:

[Cobia]

Ok, I've got some pic's, but Can't figure out out how to post them. My wife saved them in FinePix? I thought I saw some information on this site that said how to do it, but after being at it for about 15 hours can't seem to remember where. Need input.... :lol:

[DaHorns]

Ok, I've got some pic's, but Can't figure out out how to post them. My wife saved them in FinePix? I thought I saw some information on this site that said how to do it, but after being at it for about 15 hours can't seem to remember where. Need input.... :lol:
Go to www.photobucket.com and upload the picks. They will give you a URL to post the pics. It will look something like this...

[*URL]http//blahblahblah.com[/URL] (remove the "*")

[Cobia]

Ok, here ya go. This is the only way i could figure out how to do it, so hope the links work. Sorry, there in no particular order.

http://s173.photobucket.com/albums/w80/martam_photos/?

[DaHorns]

I told you to put URL, but it was supposed to be IMG instead, sorry about my wrong info......

Nevertheless, I was able to view your pics, and they look mighty good!!! Congrats!

[Cobia]

Thanks DaHorns. I shortened the link.

[Txngent]

That looks great Cobia.... great penetration of smoke, good smoke ring.... I wanted to lick my laptop!

[Cobia]

Txngent,

The cook can't claim all the credit. That was a really good cut of brisket. Could almost bend it in half. I'm getting to like Sam's meats more each day...

[Txngent]

Txngent,

The cook can't claim all the credit. That was a really good cut of brisket. Could almost bend it in half. I'm getting to like Sam's meats more each day...

Actually, they can.... and most of the time do! :twisted: :twisted:

I like the Sam's around here too, but still look for the sales at the other grocery stores as well. Practice makes perfect, but also a empty wallet and a mad Mrs. Txngent!!! For the comps.... I will always use my butcher at Sam's... shhhhhhh.... he lets me go in the cooler and look in the cases!

[Bayou Black Iron]

Good looking eats, Cobia 8) ...looks like you've got it under control. Any tips on what to do with a "fat-free" turkey hot dog (my lunch) :oops: .