What's in your smoker?

[Steve]

Originally Posted by kydsid

Not if they used that rake last week to clean up after the dog.

Touche'

[Steve]

Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...

[GTsetGO]

going to be doing a brisket tonight.

any good rub recipes out there?

[markem]

Originally Posted by GTsetGO

any good rub recipes out there?

Here are a few that I've collected. Naturally, I am not using any of those today and just winged one from scratch - the joys of owning a spice grinder.

The names are from the original recipes, not mine

Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas.
Though simple to make, this rub contains what you need to make a
delicious smoked barbecue brisket.

Prep Time: 10 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
Preparation:

Combine all ingredients and mix well. Work into the surface of the brisket,
especially over the exposed meat.
This rub may be stored in an airtight container in a cool, dark place.

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Chilpotle Dry Rub

This spice rub has the great flavor of chipotle peppers. Just make sure that
the rub is finely ground before using it.

Prep Time: 15 minutes

Yield: Makes about 1 cup

Ingredients:

2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel

Preparation:

Combine all ingredients in a spice mill or blender and grind until even and fine.
Store in an airtight jar. Will store for about 6 months in the freezer.
Great for brisket, steak, and pork.

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Texas-Style Brisket Rub

This southwestern-style rub is a great way to spice up brisket. Remember,
when applying run to a brisket, work the rub into the meat anywhere it is exposed.

Prep Time: 5 minutes

Yield: Makes about 1 cup

Ingredients:

5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder

Preparation:

Mix all the ingredients together and apply a thorough coating to meat.
May be stored for several months in an air tight container in a cool, dark place.

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Southwestern Wet Rub for Brisket

This rub should be prepared as a thick paste which will help it stick to any meat.

Prep Time: 10 minutes

Yield: Makes about 3/4 cup

Ingredients:

3 tablespoon brown sugar
2 tablespoon cayenne
2 tablespoons Worcestershire sauce
3 cloves garlic crushed
1 tablespoon paprika
1 tablespoon salt
1 tablespoon Tabasco
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cumin

Preparation:

Mix all ingredients together. Store in refrigerator in airtight container for up
to two weeks. Multiply this recipe if you wish to use frequently.

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The Renowned Mr Brown rub and mop

Southern Succor Rub
1/4 cup fresh ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Southern Sop
2 cups apple cider vinegar
3 tablespoons fresh ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
your favorite southern barbecue sauce (I use Pigman's)
Directions:

1 The night before you plan to barbecue, combine the rub ingredients in a small bowl.
2 Massage the pork well with about half of the rub.
3 Transfer to plastic bag and refrigerate over night.
4 Before you begin to barbecue, remove pork from refrigerator, and let sit
at room temp for 30-45 minutes.
5 Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
6 Stir remaining rub together with the sop ingredients, and 1 cup of water
in a saucepan, and warm the mixture over low heat (you are keeping the
liquid warm during the cooking process to kill any bacteria the tool might pick up from the surface of the food, and to avoid lowering the temperature of the food).
7 Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per
pound, or until it's falling-apart tender.
8 Mop the pork every 1 and 1/2- two hours, or as appropriate for your smoking method.
9 [Ihad a six pound butt which took about 12 hours to cook- when ready,
it was black and burnt looking on the outside, and the internal
temp was almost 180-degrees.
10 Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for
at least 30 minutes.
11 Remove from foil, and roughly chop or'pull' the pork, mixing well the black,
crispy exterior, with the butter-soft interior meat.
12 Add a small portion of your favorite BBQ sauce and mix well- you generally
will need much less than you would think.
13 Place into holding container, cover with foil, and place back into smoker
for 20 or so minutes (this is optional- you can eat right away, if you like).
14 This is so good, a CWB (cheap white bun) would take away from the pure pork pleasure.

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[Steve]

[quote=Steve;1955872]Two Packers, two butts, two beef roasts, and a slab of ribs for a midnight snack...



Sometime early this morning, Sorry for the fuzzy picture, I was too...

[GTsetGO]

9hrs 47 minutes of smoking on this bad boy. Nice and juicy.

[GTsetGO]

thanks mark. some good looking rub recipes there.

[Steve]

Yesterday was a LOT of fun. We had somewhere in the neighborhood of 85-90 people, all of whom had helped us in one way or another over the last few months while Holly was going thru chemo. What a great day to not only celebrate Holly's birth, but also her victory over cancer!

I didn't get any pictures, but several friends covered for me while I was busy serving.



We went thru two 7.5 lb butts and two 15 lb briskets.

[Remo]

Nice Steve

[Smokin Gator]

Nice Steve… those briskets look fantastic!!

[Steve]

Thanks Brent. Briskets are definitely my weak point, but they turned out pretty good. I still need to work on them a little, a bit of fine tuning. I do know I didn't hear any complaints, so they must have passed public scrutiny

[CRIMPS]

Steve and Rob, that's looking really good!

[kydsid]

OK that settles it next trip to Florida I'm stopping in Jax to teach Steve how Texans cook brisket. Provided of course he bbqs some other stuff too! And Brent you're invited cause well three cooks is even better.

[Steve]

Originally Posted by kydsid

OK that settles it next trip to Florida I'm stopping in Jax to teach Steve how Texans cook brisket. Provided of course he bbqs some other stuff too! And Brent you're invited cause well three cooks is even better.

Brent does the butts, I'll do a hog, and Jason does briskets...WINNING!!!

[kydsid]

Originally Posted by Steve

Brent does the butts, I'll do a hog, and Jason does briskets...WINNING!!!

Winning our way to a meat coma with that menu

[Steve]

Originally Posted by kydsid

Winning our way to a meat coma with that menu

But what a way to go...!

[357]

Originally Posted by kydsid

Winning our way to a meat coma with that menu

Maybe that's a better title for this thread, The Meat Coma Banter.

[markem]

A friend from the east coast, and fellow BGE-er, pointed me to the online BGE recipe book.

http://www.nakedwhiz.com/WiseOneRecipes.pdf

[Chainsaw13]

Gotta slab of Berkshire pork ribs going into the smoker in about an hour.

[big a]

Picked this monster up from my uncle after he modified it up and used it 2 time. Testing it out with some chicken and pork loin for this weeks dinners.