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Old 06-09-2009, 10:35 AM   #51
cosmiccowboy
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Quote:
Originally Posted by BrandonA View Post
I am going to try this next weekend on a 15 lb brisket. Quick question. How long do you need to let the brisket set or marinate before you put on the pit? And if I am wanting to have it ready to serve around 4pm when should I start?
You are gonna have a long night/day for a 4 o'clock meal if you want "just in time" serving... Probably need to build your fire about midnight and put the brisket on about 2am. you might want to consider cooking it the day before and warming it up to serve...
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Old 06-12-2009, 12:34 PM   #52
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Sounds like it time to start cooking. I'll be trying this one very soon.
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Old 06-14-2009, 10:43 AM   #53
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Tried this rub yesterday and it turned out great, hate to say it but maybe the best i've ever done! But I did make one modification as I like a little more kick and added 2 tbsp of Slap Ya Mama into the rub mix. I let the brisket marinate in the rub over night, cooked at 225/250 about 6 hrs pecan wood smoke, uncovered fat side down, then put into the oven into a foil pan uncovered for another 4 hrs at about 275/300 until internal temp was about 180. Took it out let it rest and re-absorb some juices. Awesome, thanks for the recipe!
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Old 06-20-2009, 09:03 PM   #54
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SOTX, tried your recipe today. Great recipe. It was one of the best I've ever tried. My wife loved it and said it was the best she had ever tasted. Thanks again for sharing it with all of us!
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Old 06-21-2009, 09:30 PM   #55
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sounds great im trying it this weekend
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Old 06-24-2009, 02:06 PM   #56
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Thanks for the rub recipe. I've used it on brisket, pork chops, chikcken, etc. and always get compliments. Awesome !
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Old 07-02-2009, 05:19 PM   #57
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This sounds like a great recipe. I've got to get busy.
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Old 07-02-2009, 11:01 PM   #58
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Thank goodness there are no pics of brisket I'm starving
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Old 07-03-2009, 09:29 AM   #59
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I have a brisket on the smoker now and the ribs will go on in a hour.
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Old 07-05-2009, 12:02 PM   #60
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Only on this site will one find another willing to share his top secret rubs!!! Awsome, thanks for sharing!!!
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Old 07-06-2009, 10:41 AM   #61
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SOTX,
I tried your final table rub on some 1/2 hogs I smoked over the weekend. It was GREAT! I did 1 hog just like your recipe called for and 1 without the Worchestershire sauce. Both were excellent.
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Old 07-14-2009, 10:50 PM   #62
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I have been told by many that my brisket is the best brisket they have ever had. I like to use equal parts dijon mustard and brown sugar with a little minced garlic to rub it with and then my home made rub on it and let it sit over night to marry the flavors with the meat. Well saturday night I used your recipe and smoked a brisket all night long and it came out wonderful. My mom came over and started eating it and told me that was the best brisket that I have ever cooked and probaly the best she has ever had. Everyone was triping out big time on the brisket. I just wanted to say thank you for the recipe. It was easy and Im going to start cooking most of my briskets this way. Great recipe !
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Old 08-15-2009, 11:29 PM   #63
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I really want to try this! I am unsure of how it would work on a gas grill though... it is all I have
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Old 08-17-2009, 01:08 PM   #64
J-III
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I used this rub last year and it worked really well

Thanks for posting it!
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Old 08-17-2009, 01:19 PM   #65
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This rub sounds great. Can't wait to use it. thanks
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Old 11-21-2009, 08:37 PM   #66
STICKIT
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Old recipe just got tossed. This is the only way to fly.
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Old 12-02-2009, 09:08 AM   #67
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I'm subscribing to this thread!!!
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Old 12-10-2009, 01:30 PM   #68
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Great rub recipe
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Old 12-31-2009, 08:31 AM   #69
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I did all the prep work last night, got it started at 5:30 this morning.... smells so good momma doesn't want to go to the office.....
We are having a bunch of friend over tonight, late dinner and welcoming in the New Year! I'm pretty confident that this is gonna be a hit.
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Old 04-11-2010, 07:09 PM   #70
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just out of curiosity...are you cooking with a smoker with a fire box and indirect heat, or over direct heat. Just trying to figure out the fat side down trick.
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Old 04-24-2010, 09:46 AM   #71
BJK
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cool cooker
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Old 05-25-2010, 09:15 AM   #72
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Wow I had no idea this thread had taken off like this. I am glad you guys like it. Roysmoke PM'd me the last couple of days and remined me of this thread. You guys are awesome thanks for the complements.
Keep the smoke rollin baby!
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Old 05-25-2010, 06:43 PM   #73
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Any suggestions on a best buy offset firebox pit. What maker/manufacturer would you recommend. I've had the New Braunfels type that Academy sells, and it worked me to death trying to keep the internal temperature regulated and constant. Definitely need thicker steel to retain heat.
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Old 05-25-2010, 08:44 PM   #74
PIGFARMERS BUD
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can't wait to try it, thanks
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Old 05-29-2010, 04:34 PM   #75
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sounds good. Going to try it next weekend.
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Old 06-01-2010, 08:32 PM   #76
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I will be trying this brisket tomorrow and I cant wait!!!
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Old 06-10-2010, 08:48 PM   #77
Bandera Brent
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x2 on no foil
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Old 10-13-2010, 09:22 PM   #78
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For those that have tried this recipe....is the rub supposed to be really sweet?
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Old 10-27-2010, 08:04 PM   #79
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nice cooker cant wait to try recipe
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Old 10-28-2010, 11:41 PM   #80
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can't wait
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Old 10-29-2010, 03:31 PM   #81
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Quote:
Originally Posted by kirk View Post
For those that have tried this recipe....is the rub supposed to be really sweet?
not too terribly. A little sweet, but balanced with the savory side. GREAT on ribs if you don't like sweet ribs.
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Old 03-24-2011, 03:42 PM   #82
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SOTX, 2 questions for ya.

1. What wood do you prefer to use when smoking a brisket. Oak, pecan, ect????
2.Do you use any kind of mop or anything every hour or so???

I am probably going to try this one out in the morning
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Old 03-30-2011, 02:42 PM   #83
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Sorry I did not answer sooner. I don'yt get around her as much as I used to.
Oak mostly with a piece of mesquite mixed in every so often.
Mops are great, I don't use them cause I do not like opening the door and letting my heat out, but to each his own. Good luck
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Old 03-30-2011, 06:14 PM   #84
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Going to have to give it a run. Cooked a horriable briskit a week or two ago using Fieast brand briskit rub. Used way to much rub i guess. There is still half a brisket left. And that never happens.
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Old 04-02-2011, 11:53 AM   #85
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Ok so I have two on the pit since 6am. I am getting nervous not sopping it or wrapping in foil. Seems like it would dry up? Or am I missing something
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Old 04-02-2011, 12:05 PM   #86
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Think I just figured out what we are having for dinner tomorrow!

Thanks!
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Old 04-02-2011, 12:19 PM   #87
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Quote:
Originally Posted by Dirtymike View Post
Ok so I have two on the pit since 6am. I am getting nervous not sopping it or wrapping in foil. Seems like it would dry up? Or am I missing something
It won't dry up. Resist the urge to open it. Just long, slow smoke at 225-250 range. If you cook too high and fast then it will dry up.
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Old 04-02-2011, 12:42 PM   #88
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Did the copy paste thing and then save as....

Thanks - - will try this soon.............
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Old 04-02-2011, 09:36 PM   #89
Dirtymike
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Well it turned out great. Will use more rub on the next one. And not dry at all.
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Old 04-07-2011, 12:46 PM   #90
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What kind of BBQ sauce are ya'll using to compliment this? Going to try this Saturday.
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Old 04-08-2011, 07:30 AM   #91
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Quote:
Originally Posted by Brute Killer View Post
I did this a month ago. All of those fancy spices are expensive!!
A little too sweet for my tastes, but a good starting point (for me). Thanks
If you go to Central Market, or Sprouts (at least around DFW) you can buy almost any spice you would ever need at a much discounted price. You scoop it out of a jar and take as much or as little as you need. Priced by the ounce. Kind of like buying nuts and bolts at Home Depot. You get what you need, bag it, and write down what you have. It's the only way to buy spices. The stuff in the jars is pretty, but I'll take a bunch of baggies in the pantry for $20 before I'll spend $100 on less product in a little jar.
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Old 04-08-2011, 11:04 AM   #92
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Quote:
Originally Posted by sticks&strings View Post
what kind of bbq sauce are ya'll using to compliment this? Going to try this saturday.
lmao!!!
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Old 04-08-2011, 11:10 AM   #93
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[quote=Carnivore;1434158]

Hope this pic comes out. Here is my baby.[/QUOTE

pretty smoker!!
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Old 04-24-2011, 06:48 PM   #94
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i always cook fat side up in competions. have a cook-off in May at the Sam Houston Race Track. will try the rub.
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Old 04-25-2011, 08:47 PM   #95
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Quote:
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lmao!!!
Not sure what's so Funny? Did I tell a joke?
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Old 04-26-2011, 09:04 AM   #96
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I believe he was finding humor in the possible, yet hopefully un-needed use of bbq sauce...however, cooking and eating smoked meat is a "to each his own" taste, in my opinion. Honestly, if I were to pair this sweeter type of rub (I haven't made the rub yet, but folks are hinting that it's a sweeter one) with a sause, I would probably find and/or make one to use VERY sparingly with a more tangy or vinegary consistency. Again, this is my own taste as said before, but it should pair nicely with a sweeter rub.
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Old 04-26-2011, 09:29 AM   #97
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I have made this receipe twice and it the best briskett I have ever done. It is not sweet and the flavor is wonderfull. Very juicy and not dry at all. I followed all the recommendations to a "t ".

It is very good with or without a little sauce on the side. Just depends on who is eatting it and what they like.
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Old 04-26-2011, 09:50 AM   #98
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Quote:
Originally Posted by kck View Post
I believe he was finding humor in the possible, yet hopefully un-needed use of bbq sauce...however, cooking and eating smoked meat is a "to each his own" taste, in my opinion. Honestly, if I were to pair this sweeter type of rub (I haven't made the rub yet, but folks are hinting that it's a sweeter one) with a sause, I would probably find and/or make one to use VERY sparingly with a more tangy or vinegary consistency. Again, this is my own taste as said before, but it should pair nicely with a sweeter rub.

Yeah, I agree. I actually tend to really like a good sauce. Haven't found a store bought one yet, but I think a good sauce is harder to come by than a good brisket. Many people cook good briskets, and regardless how GREAT it is I like a sauce.

I guess that's funny to him since I like something different than he.
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Old 04-28-2011, 11:18 AM   #99
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Thanks for the recipe. We used it on a tri-tip last night and it turned out awesome!
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Old 04-30-2011, 04:48 PM   #100
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Do you put your brisket on the pit cold or at room temperature?
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