• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


  1. I

    To rub or not to rub

    Hi all, Newbie here from Ireland. Want to get ‘y’all’ thoughts on how best to do ribs.. firstly I don’t hope I offend anyone. So.. have been smoking my ribs using a dark soye/ garlic / ginger / brown sugar.. it’s my go to but I want to start experimenting.. My question as I’ve read two...
  2. reformedvegan

    Help me with my first pork butt?

    First time with a real long cook on a big piece of meat. I got a 9 lb. pork butt at the store yesterday. I'm planning to serve it at 5:30 p.m. tomorrow. I plan to cook this on my Pit Boss 700s. My understanding is: mustard and cover w/rub let rest in fridge for 12 hours fill pellet cooker...
  3. rrrowsdower

    Rub with Lapsang Souchong

    So I am a big fan of dark, earthy black tea and also a fan of smoked meat, so its only natural that I eventually would come to ponder this question... Has anyone ever tried making a rub out of ground Lapsang Souchong tea leaves? For those unfamiliar it is a chinese black tea, which is smoked...
  4. J

    Vacuum seal with rub-freeze

    I just picked up my first vacuum sealer. And I stocked up on ribs. Has anyone tried putting the rub on and then freezing them?
  5. GreytQ

    Forgot to bookmark a brisket rub recipe. Can you help me find it?

    Well, I could just kick myself! I mustered up the courage to tackle my very first beef brisket the other day. Searched the SMF and found a simple rub that worked out perfectly. I could not be any happier with the results. BUT, I forgot to bookmark the posting and now I can't find it! Augh...
  6. azhunter

    Local source for competition rubs and injections

    Anyone know of a local supply of competition rubs or injections? I'm looking for something besides the typical grocery store brands. I really like the "Our Butts are Kickin' brand as well as the Killer Hogs brand. I like it spicy, so don't be skeered. I know I can make my own, but for small...
  7. Erikhawk

    First Pastrami in a WHILE

    So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me). I'd love to hear any...
  8. S

    Overnight rub - too wet now?

    I put the rub on a pork butt last night for smoking today. This morning I find quite a lot of juice in the bag; should I dry the butt and/or apply more dry rub before it goes in the smoker? Any advice welcome!
  9. A

    Salt the brisket ahead of time

    Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing. I've grilled ( and smoked ) many things before but never have I made...
  10. chilerelleno

    Big Brisket Flat & BBQ Beans

    Stopped by Sam's Club to check out the meat selections. Found Choice Angus brisket for $4.77 per lb whole or flat and Select for $4.44 per lb. They only had one whole brisket left, a big 25 pounder that had a good feel too it, but a considerable bit of fat. Too much even trimmed up for a party...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.