Fbody383
04-27-2015, 09:27 AM
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.
ORIGINAL POST
Several have asked for it so here it is. My experience so far is that this amount is easily enough for a 10-12lb brisket, with some left over.
Rub 2.0
1 cup black pepper
1 cup dark brown sugar
2/3 cup salt
2 Tbs onion powder
2 Tbs garlic powder
2 Tbs paprika
"Spritz" - 1/2 apple juice, 1/2 apple cidar vinegar - about every 4 hours.
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.
Brisket linky - http://www.virtualweberbullet.com/brisketselect.html
Traeger linky - http://www.traegergrills.com/shop/detail/BBQ07E.06#.VT5CQyFVhBc
with the optional rib rack, I have smoked 4 racks at once. 15lb brisket would fit, 3 or 4 chickens, 18lb turkey, etc.
set to 350 for your favorite break & bake chocolate chip cookies
used mesquite wood for everything - also have oak, pecan, cherry, apple, hickory, apple, maple, and alder.
Pork Ribs
For those that had to suffer through the ribs on Friday night, it was the same rub to start. I use the 3-2-1 method and have been very happy every time:
3 hours on smoke - 150-180ish
2 hours sauced/wetted/wrapped - 225ish
1 hour sauced and a little higher heat - 225-250ish
After the smoke, I baste with Stubbs Sweet Heat cut with honey, sprinkle on dark brown sugar, and wet with the apple spray. All that closed up in foil. After that 2 hours, open up the foil knowing the steam will take your skin off and baste with sauce and sugar again. Adjust the last hour plus or minus to your liking.
Stubb's linky: http://www.stubbsbbq.com/product/sweet-heat/
NEXT STEPS
Thoughts for Rub 2.1 is to swap some of the black pepper for cayenne when you want a little more heat.
Thoughts for Rub 2.2 is to swap some turbinado sugar for some of the brown sugar to get a little "sweet suprise" sprinkled through the bark.
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.
ORIGINAL POST
Several have asked for it so here it is. My experience so far is that this amount is easily enough for a 10-12lb brisket, with some left over.
Rub 2.0
1 cup black pepper
1 cup dark brown sugar
2/3 cup salt
2 Tbs onion powder
2 Tbs garlic powder
2 Tbs paprika
"Spritz" - 1/2 apple juice, 1/2 apple cidar vinegar - about every 4 hours.
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.
Brisket linky - http://www.virtualweberbullet.com/brisketselect.html
Traeger linky - http://www.traegergrills.com/shop/detail/BBQ07E.06#.VT5CQyFVhBc
with the optional rib rack, I have smoked 4 racks at once. 15lb brisket would fit, 3 or 4 chickens, 18lb turkey, etc.
set to 350 for your favorite break & bake chocolate chip cookies
used mesquite wood for everything - also have oak, pecan, cherry, apple, hickory, apple, maple, and alder.
Pork Ribs
For those that had to suffer through the ribs on Friday night, it was the same rub to start. I use the 3-2-1 method and have been very happy every time:
3 hours on smoke - 150-180ish
2 hours sauced/wetted/wrapped - 225ish
1 hour sauced and a little higher heat - 225-250ish
After the smoke, I baste with Stubbs Sweet Heat cut with honey, sprinkle on dark brown sugar, and wet with the apple spray. All that closed up in foil. After that 2 hours, open up the foil knowing the steam will take your skin off and baste with sauce and sugar again. Adjust the last hour plus or minus to your liking.
Stubb's linky: http://www.stubbsbbq.com/product/sweet-heat/
NEXT STEPS
Thoughts for Rub 2.1 is to swap some of the black pepper for cayenne when you want a little more heat.
Thoughts for Rub 2.2 is to swap some turbinado sugar for some of the brown sugar to get a little "sweet suprise" sprinkled through the bark.