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Old 08-14-2012, 10:25 PM   #201
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Lookin forward to it!
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Old 08-31-2012, 02:42 AM   #202
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Up for the holiday weekend!
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Old 08-31-2012, 11:02 AM   #203
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ahhhh...

Labor Day weekend.

I do believe it will be brisket:30 at some point early in the morning.

This is a great rub. Have been using it for a long time now.

Last cook off we went to, we put the rub on and wrapped in butcher paper the night before and popped it in the ice chest. It chilled about 10 hours.

flavor of the meat was REALLY good.

bad cut of meat...I'm trimming my own from now on.
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Old 08-31-2012, 12:24 PM   #204
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I am giving this a try today. Put it on at 830 this morning. Be ready about 9 tonight. I have never cooked one without wrapping in foil, so we shall see how it goes.
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Old 08-31-2012, 12:34 PM   #205
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Here is a couple snap shots

Going on


After 4 hours

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Old 11-16-2012, 11:01 AM   #206
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Pm sent
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Old 01-21-2013, 04:16 AM   #207
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This hasn't seen the top in a while. Got one in right now. 4 am, 3 hours into it. Haven't peeked once. Been doing a pretty decent job at temperature control. With my smoker, doing a brisket is a full time job. Wish I could set it and forget it for more than an hour or so.
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Old 01-21-2013, 07:46 PM   #208
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This was my first brisket and it came out great! Very tender, great flavor, crispy bark. I didn't open the smoker lid from the time it went on to the time it came off. No foil. Temp stayed between 220 and 240 the whole time. Mostly oak with a tiny hit of Mesquite. Pulled it off at 190 and rested for 4 hours wrapped in foil and a towel in a cooler.

I was confident enough that I invited the in laws over for dinner and everyone loved it. I've heard horror stories about the first shot, but this was a legit great brisket.
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Old 01-21-2013, 08:24 PM   #209
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I use this seasoning on ribs and chicken also very good
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Old 01-21-2013, 09:35 PM   #210
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Finally got a chance to throw this recipe together. Wow, was it great! I did mine on a WSM smoker and kept temp at 215-225 , went for 10.5 hrs and used hickory chunks. Pulled her off the pit at 199 and let it sit for 4 hours. Excellent bark and very good flavor. Didn't use the white pepper or savory. Brisket was 11lbs before trimming.

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Old 02-09-2013, 07:18 PM   #211
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Ok had a cook off Thursday and Friday used this rub on ten briskets and it turned out awesome. The food served at our booth didn't last long. And out of the 30 teams we placed 3rd for brisket. The only thing I did different was add a little more light brown sugar and some cayenne pepper. Thanks for rub recipe it was excellent
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Old 03-30-2013, 08:13 PM   #212
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Thank you George, first brisket I ever smoked and my whole family loved it! I am sure the next will be better but this one was great.Name:  ImageUploadedByTapatalk1364692315.744327.jpg
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Old 03-31-2013, 07:37 AM   #213
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Quote:
Originally Posted by Carnivore View Post


Hope this pic comes out. Here is my baby.
Awesome
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Old 03-31-2013, 07:40 AM   #214
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Enjoyed this thread more than most. Thanks all :-)
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Old 05-02-2013, 11:23 PM   #215
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Great thread!
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Old 05-24-2013, 05:18 PM   #216
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bringing it to the top...have looked at this thread numerous time and cook numerous briskets a year...jumping in with both feet and im gonna follow this recipe to a T due to the raves about how good it is, got everything except savory..no where to be found. wife is coming from Conroe and will stop at trader joes...she said they have everything...im even a fat up guy on brisket but doing this your way. looking forward to trying something new,,home made mashed potatoes, home made potatoe salad, beans, corn on the cob etc. will also have ribs and chicken. Honoring memorial day with a veteran cant think of a better weekend .
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Old 05-24-2013, 05:20 PM   #217
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im even breaking out the wifes measuring spoons because I usually eyeball it with my old faithful (obviously not precise rub)
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Old 05-25-2013, 05:14 PM   #218
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I smoked mine using this recipe yesterday...had to finishing it in the oven due to the floods yesterday evening:/. 8 hours smoke and then 3 more in the oven to get it to 190 internal temp. Rested 1/2 hr in ice chest...AWESOME!
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Old 06-18-2013, 08:26 PM   #219
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I'm going to give it a try.
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Old 06-18-2013, 10:29 PM   #220
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I used the rub recipe but stuck to my usual technique and it was outstanding. I will give it a try on ribs the next time I fire up the pit. Thanks for sharing!
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Old 07-04-2013, 06:47 AM   #221
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Up for Independence Day
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Old 07-04-2013, 12:22 PM   #222
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Just put mine on! This is the best topic ever!
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Old 07-05-2013, 08:46 PM   #223
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I tried this today on some pork spare ribs. First time I've ever done ribs. I'll post a pic in a second. I used the 3-2-1 method. I basted with apple juice at 1.5 hours, then used apple juice in the foil for the middle 2 hours. During the last hour I opened the foil, basting every 15 mins during the last hour with BBQ sauce. Pulled them off right at 6 hours total cook time.

The flavor was outstanding, but the rack we ate was a little tough. I tried the other rack and it was much more tender. They were right next to each other on the smoker, any idea why one would be so much more tender than the other? Just luck of the draw? Was it the spare ribs? I would have liked to do baby backs but the spare ribs was all my in-laws had on hand. Should I baste more, or more often?
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Old 07-05-2013, 08:51 PM   #224
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Old 07-05-2013, 09:11 PM   #225
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Was the tender one the one closest to the fire box? It would have gotten higher heat unless you rotated them while cooking.
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Old 07-05-2013, 09:37 PM   #226
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It was the darker one, the one on the left in the pic above. I didn't rotate them while cooking.
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Old 07-06-2013, 03:16 PM   #227
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I use your rub listed here, along with grub rub and salt lick rub on my pork shoulders. I also mix your rub with apple juice, and inject the shoulders with it. I smoke them on my BGE with hickory and apple chips, over mesquite lump coals until they reach about 170. Then I place in a foil pan with apple juice and water, then cover with foil and put in the oven until they reach 190-200. Then I wrap them in a towel and place in the cooler for 1-2 hours. Talk about great pulled pork sandwiches. Thanks for the recipe. Next will be briskest.
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Old 07-06-2013, 11:18 PM   #228
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Cooked 4 racks of ribs and a trimmed brisket point and they turned out great! The brisket was a last second decision, it was 4 lbs. and it cooked on a rack over a tray of
apple juice for 4 hours, I let it rest and it was tender with a nice smoke ring.
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Old 08-04-2013, 04:24 PM   #229
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What temp and how long to finish in the oven? Why not just leave it in the out for that extra 2 hours or so? And I guess you are leaving a probe in the meat while you cook to take accurate internal temp readings without opening the pit and oven all the time?
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Old 08-12-2013, 03:33 PM   #230
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That pit looks awesome! definitely going to try this rub
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Old 08-13-2013, 11:24 AM   #231
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Sounds delicious! Thanks for sharing your recipe.
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Old 08-16-2013, 01:43 PM   #232
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Great thread

X2
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Old 08-17-2013, 08:59 AM   #233
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Having trouble finding the ground savory - any ideas?

And on the thyme, calls for dried, is that the little flakes or something? All I can find is the ground powder stuff. And does it matter, maybe the ground stuff will be too strong?
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Old 08-25-2013, 07:30 PM   #234
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I'm aways looking for a good rub. Nice smoker. I'm about to start on my second smoker build, I like the layout of yours.
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Old 08-26-2013, 08:16 AM   #235
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I've used this rub for a few years now. You won't be disappointed. It's that good.
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Old 03-19-2014, 07:01 AM   #236
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Will have to try this, thanks.
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Old 03-21-2014, 06:15 PM   #237
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I always use this rub and it is awsome. I will be going live with a brisket, bones and sausage tonight after softball practice.
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Old 04-05-2014, 05:15 PM   #238
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Glad i saw this, thanks
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Old 05-11-2014, 11:23 AM   #239
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I tried this rub yesterday for the first time. It turned out fantastic and everyone loved it. Thanks for sharing.
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Old 05-26-2014, 08:27 AM   #240
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Ok, I'm giving this a try with a few minor modifications. I'm using a 5 lb corned beef brisket. I couldn't find the Savory and I only used 1 tbsp of kosher salt (because corned beef is pretty salty already).

I rubbed the brisket last night and put it in the fridge. It went on the smoker about 45 mins ago. We'll see how it turns out!
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Old 05-26-2014, 07:38 PM   #241
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Well, I had a little trouble regulating the temperature in the smoker because of the wind and rain. Once I was able to get the temps in the 225 range, the brisket stalled for several hours. It took about 4 hrs for the temp to go from 130 to 150. In the end, it turned out pretty darn good! It didn't develop a bark but the flavor is outstanding and the meat is juicy!
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Old 05-29-2014, 01:18 PM   #242
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Holly cow, I had no idea this thread was still alive lol 2007 good grief. I have not competed in at least 5 years, kinda got burned out. I am glad you all enjoy this recipe
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Old 05-29-2014, 02:04 PM   #243
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Quote:
Originally Posted by sotx View Post
Holly cow, I had no idea this thread was still alive lol 2007 good grief. I have not competed in at least 5 years, kinda got burned out. I am glad you all enjoy this recipe
I've been using this recipe for years. Thanks for sharing.

Ron
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Old 06-06-2014, 08:57 AM   #244
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Going to give this a try this weekend.
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Old 06-06-2014, 09:27 AM   #245
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I've also been using the recipe for quite some time.
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Old 06-13-2014, 10:50 AM   #246
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I just got hungry.
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Old 07-26-2014, 03:45 PM   #247
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will try this out in a few weeks when i'm on vacation, beer and brisket is a great combo.
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Old 08-02-2014, 06:21 AM   #248
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Nice smoker/grill
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Old 09-14-2014, 01:53 PM   #249
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subscribed for later
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Old 10-13-2014, 07:04 PM   #250
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Turned out awesome! Thanks
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