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Started By
Message
re: Go to rub - brisket and Boston butt
Posted on 12/16/15 at 2:16 pm to Soda Popinski
Posted on 12/16/15 at 2:16 pm to Soda Popinski
Where do you buy LeBlanc's seasonings in Baton Rouge?
1
Posted on 12/16/15 at 2:23 pm to Soda Popinski
Thanks!
Posted on 12/16/15 at 2:23 pm to Twenty 49
Leblanc's usually has a couple of whole shoulders in the case. I almost bought one earlier this week.
When I do brisket, I use the Canadian style seasoning from Dizzy Pig. I usually use dizzy dust coarse or bad byron's with a little brown sugar or turnbinado for A Boston butt.
When I do brisket, I use the Canadian style seasoning from Dizzy Pig. I usually use dizzy dust coarse or bad byron's with a little brown sugar or turnbinado for A Boston butt.
Posted on 12/16/15 at 2:58 pm to Dam Guide
It's just a master built, nothing to special. Going to try not soaking the chips and using less of them so they burn better.
Posted on 12/17/15 at 4:13 am to GREENHEAD22
quote:
Going to try not soaking the chips
This could easily be your problem. Meat takes the most smoke in the very beginning (first hour or so) of the cook. If your chips are wet, it takes time for the heat to dry them out so they can burn. All the while, you're missing out on the meat's most vulnerable time to receive smoke. The smoke off of the burning chips (not the steam) is what imparts that flavor you desire.
Got a good friend who swears by soaking. Says he can make his wood chips last an hour and a half. Smokes meat using less chips. He's happy with his results but wonders why he can't get the smoke ring and flavor I do. I told him what I mentioned above but he insists on soaking. Told him to knock himself out.
To each his own. I'm by no means an expert. I just know what I've read, tried and tasted when it comes to BBQ. But the simple physics are that for wood to burn, it needs to be dry. Good luck Green.
Posted on 12/17/15 at 5:44 pm to GeauxTigers0107
So I might as well keep the questions coming.
For guys with electric smokers. How do y'all do you Boston butt? I've read to do a low temp (175) for first 2-3 hours for smoke ring then crank it up to 225 to cook.
Doing an 8lb tomorrow.
For guys with electric smokers. How do y'all do you Boston butt? I've read to do a low temp (175) for first 2-3 hours for smoke ring then crank it up to 225 to cook.
Doing an 8lb tomorrow.
Posted on 12/17/15 at 11:39 pm to GREENHEAD22
Bump
Posted on 12/18/15 at 3:08 am to GREENHEAD22
quote:
For guys with electric smokers
Back to lurker status
Posted on 12/18/15 at 5:47 am to GREENHEAD22
225 all way
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