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Started By
Message
Go to rub - brisket and Boston butt
Posted on 12/16/15 at 12:10 pm
Posted on 12/16/15 at 12:10 pm
What is you go to these two, have messed around with making my own but don't feel like messing with it.
8
Posted on 12/16/15 at 12:13 pm to GREENHEAD22
Salt and pepper on the brisket
Posted on 12/16/15 at 12:19 pm to GREENHEAD22
quote:Same, so I buy premade ones from Sam's like Emeril's Essence, then add some coarse salt and black pepper. Brown sugar for pork. Last one I bought was this,
have messed around with making my own but don't feel like messing with it.
Posted on 12/16/15 at 12:25 pm to GREENHEAD22
Brisket: Coarse ground kosher salt and a good dustless ground black pepper
Boston Butt: Lambert's Sweet Rub O' Mine.
Lambert's
And for starting another BBQ thread, my brisket....
Boston Butt: Lambert's Sweet Rub O' Mine.
Lambert's
And for starting another BBQ thread, my brisket....
Posted on 12/16/15 at 12:27 pm to Dire Wolf
quote:
Salt and pepper on the brisket
correct...50/50 kosher salt and ground black pepper
Posted on 12/16/15 at 12:29 pm to cgrand
S&p on brisket
I like dizzy dust coarse ground on Boston butt
I like dizzy dust coarse ground on Boston butt
Posted on 12/16/15 at 12:31 pm to GREENHEAD22
i use dizzy pig coarse rub
eta: what rouge said
eta: what rouge said
This post was edited on 12/16/15 at 12:33 pm
Posted on 12/16/15 at 12:33 pm to GREENHEAD22
Plowboys Yardbird is typically my goto for butt.
Posted on 12/16/15 at 12:42 pm to GeauxTigers0107
nice smoke ring
Posted on 12/16/15 at 12:46 pm to GREENHEAD22
salt and pepper on beef and something like byronz butt rub on pork
Posted on 12/16/15 at 12:55 pm to CAD703X
Thank you sir. I like whole fried catfish too.
Posted on 12/16/15 at 1:10 pm to GeauxTigers0107
Thats some tasty looking brisket.
Any of yall using electric smokers? My dad just got one and I am having trouble getting enough smoke flavor out of it. Not sure if I am putting too many wood chips or what. Only used a traditional side by side smoker.
Any of yall using electric smokers? My dad just got one and I am having trouble getting enough smoke flavor out of it. Not sure if I am putting too many wood chips or what. Only used a traditional side by side smoker.
Posted on 12/16/15 at 1:12 pm to GREENHEAD22
Brisket- Dalmatian
Pork Butt - 2/3 Bad Byron's 1/3 Turbinado
Pork Butt - 2/3 Bad Byron's 1/3 Turbinado
Posted on 12/16/15 at 1:13 pm to GREENHEAD22
honestly i dont use wood ships in the electric smoker... you need to use the chunks and make sure there is smoke pouring out from beginning to when you wrap it.
Posted on 12/16/15 at 1:25 pm to GREENHEAD22
Thanks. And no on the electric smoker for me. Folks that have 'em seem to like 'em well enough and I've tried food off of 'em and I agree with you...just not much smoke at all. I have a traditional offset stick burner. It's more work but I get some satisfaction out of doing it the hard way, I guess.
My offset:
New Braunfels
My offset:
New Braunfels
Posted on 12/16/15 at 1:25 pm to LSUvegasbombed
I used to mix up a brisket rub with cumin, cayenne, etc. Now I just go with Kosher salt and cracked pepper. It's just as good or better. Works for Aaron Franklin.
For butt, I use the rub recipe in Chris Lilly's Six-Time World Championship Pork Shoulder Recipe.
The recipe is for a whole shoulder, which we seldom see in our stores. It makes plenty for a pair of boston butts in the 10 lb.range.
For butt, I use the rub recipe in Chris Lilly's Six-Time World Championship Pork Shoulder Recipe.
The recipe is for a whole shoulder, which we seldom see in our stores. It makes plenty for a pair of boston butts in the 10 lb.range.
Posted on 12/16/15 at 1:43 pm to GREENHEAD22
I make my own rubs for both. I'm not Aaron Franklin and don't buy $120 briskets, I use more stuff than pepper and salt.
Which one? If you don't have a nice one that uses wood chunks, you need to get something like an AMNPS that uses pellets to get a really nice smoke. Don't water soak your chips either, if you stick with chips, you are just delaying the right type of thin blue smoke that flavors the food.
quote:
Any of yall using electric smokers?
Which one? If you don't have a nice one that uses wood chunks, you need to get something like an AMNPS that uses pellets to get a really nice smoke. Don't water soak your chips either, if you stick with chips, you are just delaying the right type of thin blue smoke that flavors the food.
This post was edited on 12/16/15 at 1:52 pm
Posted on 12/16/15 at 1:44 pm to Twenty 49
Been wanting to try Chris Lilly's rub just haven't yet. If anyone knows what a good rub is, it would be him.
Posted on 12/16/15 at 1:56 pm to Twenty 49
Aaron Franklin makes everyone believe he only uses salt and pepper, but that is false.
Posted on 12/16/15 at 2:07 pm to GREENHEAD22
LeBlanc's has an all purpose seasoning they sell called Guns and Roses. It's great on a Boston Butt.
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