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"
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.
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.
......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.
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.
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.
