Trying a new rub

[Trae Bar IV]

Trying something new

 

[primeone]

Awesome, let us know what you think.

 

[Trae Bar IV]

I will post an update. Thanks

 

[Trae Bar IV]

The smoke went great. I seasoned a 10 lb choice brisket pretty heavy with this stuff. I set the XL at 210 on super-smoke and let it roll for about six hours, fat side down. I then removed it, probed it, and placed it in a full sized foil pan ( I usually wrap), covering the pan with foil.

I turned up the heat to 250 and let it cook till the internal temp hit 200. Additionally, I poured in a bottle of Kosmo Mopping Sauce in the pan. I let the brisket rest for about 2 hours. I was pleased with the overall bark, despite not wrapping it and it also had a nice smoke ring.

The meat was tender and flavorful. However, it had a strong pepper profile at the end. I suspect it was because I went too heavy with this rub.

All-in-all, I’ll probably just continue with my go-to rub: Killer Hogs A.P. Rub. It knocks it out of the park every time I use it on brisket. I also like to use Meat Church and Kosmo rubs too, but the A.P. seems to do the trick

 

[Parrothead1809]

The smoke went great. I seasoned a 10 lb choice brisket pretty heavy with this stuff. I set the XL at 210 on super-smoke and let it roll for about six hours, fat side down. I then removed it, probed it, and placed it in a full sized foil pan ( I usually wrap), covering the pan with foil.

I turned up the heat to 250 and let it cook till the internal temp hit 200. Additionally, I poured in a bottle of Kosmo Mopping Sauce in the pan. I let the brisket rest for about 2 hours. I was pleased with the overall bark, despite not wrapping it and it also had a nice smoke ring.

The meat was tender and flavorful. However, it had a strong pepper profile at the end. I suspect it was because I went too heavy with this rub.

All-in-all, I’ll probably just continue with my go-to rub: Killer Hogs A.P. Rub. It knocks it out of the park every time I use it on brisket. I also like to use Meat Church and Kosmo rubs too, but the A.P. seems to do the trick

Interesting… you use AP solo, without anything else? I tried Meat Church Holy Cow on my last brisket and thought it was too heavy on the pepper. I was actually going to try just Lawry’s next time; it’s a fav of the fam if I do it in the oven.
-PH

 

[Trae Bar IV]

I’ve tried them all and am a big fan of Meat Church too. A few of these BBQ pros recommend layering different rubs and I’ve had mixed results with those techniques on different cuts of meat. I also wonder if the goal is to get you to use/buy more of there product sometimes, especially after reading the ingredient label and seeing they have a lot of the same repetitive ingredients. That said, trial and experimentation is what ultimately makes great BBQ.

All-in-All, the AP rub hits it out of the park for brisket IMO.

 

[Parrothead1809]

I’ve tried them all and am a big fan of Meat Church too. A few of these BBQ pros recommend layering different rubs and I’ve had mixed results with those techniques on different cuts of meat. I also wonder if the goal is to get you to use/buy more of there product sometimes, especially after reading the ingredient label and seeing they have a lot of the same repetitive ingredients. That said, trial and experimentation is what ultimately makes great BBQ.

All-in-All, the AP rub hits it out of the park for brisket IMO.

You sealed it; that’s my next brisket.
-PH

 

[Trae Bar IV]

I let the brisket sit for about an hour with the rub, then I smoke it for about 6 hours at 190-200 on Super Smoke on my Timberline XL, lately, I’ve been putting it in a large aluminum tray tightly covered, bump the heat to 250 and let it roll till the the thermo reads 200. Then let it rest in the smoker at least 2 hours . Don't be afraid to go heavy on the AP.

 

[Slimpicker]

No reason for a rub to have MSG in it.

 

[Parrothead1809]

Costco sells a SPG that’s pretty good w/o any MSG.. Kinders? I think.
-PH

 

[RayClem]

No reason for a rub to have MSG in it.

Even if you do not add MSG, glutamates are found naturally in many foods like beef, cheese and tomatoes, The glutamates contribute to the umami taste that is the fifth type of taste humans can sense. If you top a burger with cheese and tomato and add ketchup, you will get umami flavor, even without added MSG.

Many BBQ sauces, soy sauce, salad dressings and marinades contain MSG. If you have issue with it, be sure to read labels carefully.