Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: EFGM on July 27, 2016, 10:40:06 PM
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Brisky locked and ready to load at 11. Workers are going to eat good tomorrow.
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What kind of rub do you have on there?
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What kind of rub do you have on there?
It's a mix of 50% Kosher Salt and 50% Black Pepper on top of Mustard. Then a sprinkling of Tatonka Dust. Awesome Bark as you will see in updated pictures tomorrow.
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It's what's known as a dalmation rub. Very popular here in Texas.
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I had always heard about The Dalmation Rub but honestly never knew what it consist of. I started with it after viewing a A Franklin video. I liked it fine but my wife was very used to what I had previously used, just Tatonka Dust. So I compromised and used the "Dalmation" and then a light coating of Tatonka Dust and we found the perfect profile for us. Guess I'll have to use a variation name. maybe the DT rub, for Dalmation-Tatonka Rub. Food for thought anyway. Thanks Dale, for the education!
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Progress Report 5:19AM
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Your welcome Doug. I like your motto, that's exactly how I see it myself.
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Target Internal Temp Reached, now it's time to probe!
It probed like Butter so It's Done!
Did A Corner Cut so I could Do a Quality Taste Test, PASSED!!!
Cooled on Counter Top and then into Cambro.
Life is Good!
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...AND the Sausage
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Perfect absolutely perfect! 8)
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Looking good!
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Now you done made me hungry Doug! 8)
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Very, very nice, Doug!! 8)
If you really want to make folks think that brisket was done on wood, give it a sprinkle of Morton's Tender Quick, wrap it and rest it in the fridge for 30 min to an hour. Then, rinse thoroughly, pat it dry, and apply your mustard and rub. It will have the prettiest "faux" smoke ring! Doesn't effect the flavor, but food is visual, and lots of folks see that pretty pink ring and think it looks better, so it must taste better! (Even though we know the truth...the smoke ring is just eye candy!)
At any rate, that looks really good, to me, ring or no ring!
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Thanks Dale,Libohunden, Bob and Tony!
I have never used Tender Quick. Have heard of it over time. Have a couple of friends that always look for a Ring. Kind of fun educating them
on the fact it has no impact on taste and is not even supposed to be considered by judges. Myself I'm Colorblind so all I can see is a darker
ring. Might have to give it a try. Do you guys use it on a regular basis? Also provides an opportunity to promote the "Lazy Q" smoking to those who inquire so perhaps more people can enjoy the goodness of same. I find most who use the "Evil Stick Burners" (LOL) don't have a hangup about it, at least in my circle of participants of goodness.
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I use it whenever I do a brisket on the SI (which is now the only one of my cookers that I do brisket on). So...yeah, I use it every time, lol.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbbq%2Faaron24.jpg&hash=284678446584506ef73b5e5636430880441f5928)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fwww.tpdatlanta.com%2Fbbq%2Faaron26.jpg&hash=963e690dec96d232cc620bfcca21bd04f6bc3aa9)
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So then with a recommendation from two top pros, I have added it to my Wunderlist Grocery Store list. Another Brisket smoke for Wednesday and I'll show you my "Ring"
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Just "purdy's it up a bit," for the BBQ snobs, Doug! It's our little "secret!" SSSHHHHH!!! ;)
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I'm a recent convert to tender quick, thanks to Tony. But I haven't looked back since I started using it.
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So then with a recommendation from two top pros, I have added it to my Wunderlist Grocery Store list. Another Brisket smoke for Wednesday and I'll show you my "Ring"
Just make sure you do the TenderQuick step as one of the last steps before going in the smoker. TenderQuick, rinse, rub, then into the smoker. If you apply TenderQuick then rinse the night before for example, the "cure" can continue to work it's way into the center of the meat (even though you've rinsed it), and you might get a large, odd-looking ring. The photo below was posted by a member who did the TenderQuick step too far in advance. They dusted with TenderQuick, rinsed, then applied the rub, and refrigerated overnight. You can see how the red went too far. I'm sure it still tasted just fine. Almost looks like half-cured pastrami.
Sounds like the recommendation these days is to leave the TenderQuick on for 30 minutes to an hour, then rinse. (Older posts will say to leave it on for several hours, but that appears to have been cut back.)
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Thank you Kari for the added details. Looking forward to giving it a go.
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Just "purdy's it up a bit," for the BBQ snobs, Doug! It's our little "secret!" SSSHHHHH!!! ;)
Tony, I don't understand, what ever are you talking about!
(LOL)Got it!