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2nd Brisket....1st in a monsoon

post #1 of 19
Thread Starter 
First off let me say.

I posted about this time a year ago. Asking for help with my first smoke.

everyone here was outstanding.

Throughout the year I have continued smoking everything and lurking here.

I think I have managed to merge recipes for rubs sauces marinades etc from everyone like Dutch Meowey, SoFlaQuer and on and on.

i know pics are appreciated so here goes (or so I thought, web issues)

Dateline Mckinney, TX
7:30 pm CT

12lb Packer on the smoker.

20mins in it is pouring around here

Trying to get in 6 hours in Pecan smoke and Oak Lump Charcoal

Then to the oven over night, then the cooler until dinner

I'll post the rub I've concocted and the Mop

I think my wife is glad its raining, so I won't be so apt to go check the temps.
post #2 of 19
Thread Starter 
Walking Dude

You a hawkeye fan?
post #3 of 19
Got the pit heaten up now, got a 12# packer goen on quickly and a 6# flat and 2 BB racks going on sometime later, usen meskeet logs i got from a friend ,
post #4 of 19
Thread Starter 
I love/hate the Hawkeyes

You took the beloved Hayden Fry from my alma mater

North Texas, we havent been the same since.
post #5 of 19
Now that was a coach, but im starting to like Farentz, after 10 years.

skys getten kindda black here, hope that rain holds south, by the way Dude, i'm just up in Nevada.
post #6 of 19
Play not to lose, kinda like the Cyclones have in the past. Kinda nerves about this Chizik, he might be a coach.

Starting to get some lightning, may have to put the beer down and find refuge for the pit soon.
post #7 of 19
Thread Starter 
Well good luck to you guys

so far so good on the brisket

about to open the chamber for the first time to mop

its been about 2 hours
post #8 of 19
I'm pushen a hour on mine, what do you mop with, i useally wait till 10 -12 hours before i even open the lid, but i also run a little pan with water/juice/beer or what ever, i think i should have filled it ,opps forgot
post #9 of 19
Thread Starter 
I use the millionaire mop

with some additions


I add in some cherry cola about 1 cup

use chipotle tabasco instead of regular

also add some balsamic vinegar
post #10 of 19
That sounds taste, may try that cuz i use a variation of that rub at times.

IT'S RAINING why did'nt someone tell me it was sposed to do this, probly won't listen anyhow, not rainen that bad, just enuff for me to drag the pit in the garage and wait it out to drag it back into the drive.
post #11 of 19
Thread Starter 
As for the rub heres what I use

It actually works on brisket and baby backs for me

my friends and family love it, for what ever that is worth

1/8 cup Old Bay
1/8 cup Tony’s
2 cups Paprika
½ cup Lemon Pepper
1/8 cup White Pepper
¼ cup Onion Salt
¼ cup Garlic Powder
¼ cup Chili Powder
¾ cup Turbinado
¼ cup white sugar
¼ cup dark brown sugar
¼ cup Coarse ground black pepper
1/8 cup dried onions
sprinkle of kosher salt
sprinkle of cinnamon
sprinkle of cumin
post #12 of 19
I just printed that,
Whats Tony's? I haven't seen old bay around here.

WD, i know, don't rub it in, i'm a bit of a diehard
post #13 of 19
Thread Starter 
post #14 of 19
Buzz.. try looking at your local seafood store. They should have old bays, its pretty popular for seafood boils and such. Just a suggestion. Good luck with yalls briskets
post #15 of 19
buzz- both are in the spice isle in wallyworld,or just about any other store.
post #16 of 19
Ya ,went to get groceries at Fareway and they have both, i have both now. Thats kinda odd for them to have it too, kinda exotic for Fareway
post #17 of 19
Thread Starter 
Old Bay is an old New England Stand by

I was born and raised up here and now I am in tX

I like mixing the creole and the old bay.

Kind of past meets present

Also old bay has come out with some other products.



the lemon and herb is great on whitefish
post #18 of 19
I have a recipe for mixing your own Old Bay or Tonys

post #19 of 19
is there anything debi doesn't have ?
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