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Brisket View

post #1 of 12
Thread Starter 
Like quite a few folks I spent a long time (longer than I want to admit) getting my rub to be just where I wanted it for my taste buds. I cook more pork than anything so my rub was geared specifically for pork. Overtime I have given quite a bit of it away to friends and family and have heard on more than one occassion "I used it on a brisket and it was great", my reponse to that always been "don't....it is just for pork, I have a different rub for beef" icon_evil.gif Finally, I stopped and accepted the fact that I can't control how the rub is used after it leaves my hands......yeah, control issues, I know. PDT_Armataz_01_04.gif Anyhow, got that same feedback last week and decided after all this time (I got my first smoker in '93) that I would try my rub on a brisket.......I think what scared me was that I tried it once on chicken and hated it.

Sorry for the boring background info.....here is the pics (minus the sliced view for now) and the details. Cooked a flat with the "Pork ONLY" rub, no spray, no foil (yeah you can do that), put it in the smoker and let 'er rip. Smoked it with hickory and a little apple at 260 degrees. Put it in at 9am, never opened the door til it hit 195 7hours later. Wrapped and into the cooler to rest for 2 hours then sliced.

7 1/2lb flat.......didn't trim or anything

"Pork ONLY" rub applied

Done at 195 after 7 hours at 260 with no foil, spray, or mop.

Sorry to not have a sliced pic. When I was downloading from camera I downloaded the "done" pic twice instead of getting a shot of it sliced. I will post the sliced pic later tonight when I get back home. I always feel like people are hiding something when they don't post the sliced pic.......feel cheated even. PDT_Armataz_01_05.gif ......so I will have to update this post tonight for my own sanity.

Anyhow......rambling again, sorry.........the end result was good, I no longer fear the "pork" rub being used on brisket.......but I like my brisket rub better......this didn't really complement the beef taste IMO.

Thanks for your time.
post #2 of 12
Looking good so far!!!
post #3 of 12
Looks great......will be looking forward to the sliced pic's this evening.
post #4 of 12
Thread Starter 
Funny, most of the time I have the "you seen one set of pics you have seen them all" when on the forums, but as soon as there is no sliced pic I feel robbed. LOL

They are nothing special.........seen one you seen them all. LOL But will be posted just the same.
post #5 of 12
It sure looks good to me Joe! Love the looks of that bark.
post #6 of 12
Looks great Joe and nice bark
post #7 of 12
Geez....just say it. Theres no smokering!!! cool.gif
post #8 of 12
Thread Starter 
Damn you! You know I would not have even started this post if that was the case. LOL Don't you have a drum to build or something?
post #9 of 12
Most of us spend more time perfecting a rub than to what we'll admit. Bottom line is... if the taste is right, don't fight it. Thanks for the good lookin' Q my friend.
post #10 of 12
Thread Starter 

Sloppy slicing, average at best smoke ring, but I got it posted so I can sleep tonight. LOL
post #11 of 12
That'll do, Joe. That'll do.
post #12 of 12
Looks great Joe!!! Don't know how I missed this yesterday... I'm finding a lot of recent great threads today that slipped through.....
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