The Brisket - Rub 2.0

[blk96gt]

Cook approximately 1.2 hours/lb but really until it's tender with a probe, and/or about 195-205 degrees F.

I put the rub on Thursday night and wrapped it plastic for the ride in the cooler. We put it on smoke around 3:45 Saturday morning, bumped to 180 mid morning, and then 225 early afternoon to get it ready closer to 6:30. I took it off at around 197-198, and would say that the flat was a little under done.

What temp did you have it on before you bumped it up to 180?

[Pranav]

My 2017 resolution is to learn how to cook like a man.

Then we can have a midnight Tandoori oven going at Hallet this summer.

[Trublu]

My 2017 resolution is to learn how to cook like a man.

Then we can have a midnight Tandoori oven going at Hallet this summer.

Mate pip and I are right there with you. Perfect

[Fbody383]

What temp did you have it on before you bumped it up to 180?

Just the pure smoke setting on the Traeger.

The Hallett 2016 brisket was version 2.2 - 3/4 cup of brown sugar, 1/4 cup turbinado.

I think the key to that one was that it rested for about 3 hours just double wrapped in foil.

[MikeP99Z]

Fixed Dave's "recipe"

CMC's Orange is Fast Rubbin' is Racin' 2.0
10 gallons 93 octane
7 quarts dark brown oil
2/3 cup power steering fluid
2 Tbs diff fluid
2 Tbs brake fluid
2 Tbs blinker fluid

"Sprintz" - 15 practice, 20 qual, 20 minute race - about every 4 hours.

Race approximately 1.2 hours/day but really until the car or driver is beat. Thankfully not getting whipped by a Ford Probe, the car likes about 195-205 degrees F water temp.

I put the bondo rub on Thursday night and wrapped it plastic for the ride in the trailer. We put on a smoke show around 3:45 Saturday morning, hoped to see the car running at 180 mid morning, and then 225 early afternoon when it got hot, praying it would last until 6:30. I took it off Turn 2 at around 197-198, and would say that the tires are now flat spotted and the car is now done.

[Fbody383]

Fixed Dave's "recipe"

Make the "CMC Night Before Hallett" and you to got somethin'...

[Fbody383]

Post Hallett 2017 Rub and Technique Update

Rub 2.1
1 cup black pepper
3/4 cup dark brown sugar
1/4 cup turbinado sugar
2/3 cup salt
1-2 Tbs onion powder
1-2 Tbs garlic powder
1-2 Tbs paprika

Spritz" - 1/2 apple juice, 1/2 apple cider vinegar
Every hour while on smoke, i.e. first 3 to 4 hours
Every 3 hours after and before wrapping in foil to rest

Cook approximately 1.2 hours/lb but really until it's 202-205 degrees F.

Double wrap in foil and let it rest. Really. No, let it rest longer. 3-5 hours will only help. Drink beer while waiting.

Short story is cook what you like. We like what we cook. We like that YOU like what we cook. Just don't ask for sauce.

[Wootten]

Just don't ask for sauce.

Hallett Supplemental Rule 2018

Anyone who requests sauce for their brisket shall be obligated to clean up the cook area as well as start their next race from the pit lane.

[BlueFirePony]

Hallett Supplemental Rule 2018

Anyone who requests sauce for their brisket shall be obligated to clean up the cook area as well as start their next race from the pit lane.

Either that or you wake up the next morning and all your hooptie's insides are its outsides. Depends how much hooch the cooks got into that night and how much hooch their help had. Just count on the latter if Dr. Frank was in attendance.

[Al Fernandez]

For midnight ribs are you clutching or just cook for six hours and sauce the last two or what?