Family Do Two

[hvyhaul]

I've started prepping so I can only think ill of those who can go fishing now. LOL

Trimmed, slathered and rubbed two very nice brisket. Actually I'm surprised how supple they are before cooking and how little had to be trimmed.

Back into the cooler until tonight's overnight cook.

 

[GPS]

I'm thawing a few racks of ribs for a Saturday cook. What do you use to make your rub and would it be suitable for ribs?

 

[hvyhaul]

I'm thawing a few racks of ribs for a Saturday cook. What do you use to make your rub and would it be suitable for ribs?

Brisket I do this, a John Lewis recipe.

Yellow mustard and pickle juice 50 / 50 slather.

Rub

8 parts coarse or 16 mesh black pepper
3 parts Lowry seasoned salt
3 parts coarse salt (I use sea salt)
1 part granulated garlic

That is strictly used on Brisket.

You can put it on whenever you want prior to your smoking, your call.

I don't inject my brisket.

This my current rib rub, way more stuff

I've settled on this rub as of late. It's basically Chris Lily's rub with celery salt added.

1/4 cup dark brown sugar (I use Demerara)
1/2 cup white sugar (I use Turbinado)
1/2 cup paprika
1/3 cup garlic salt (or straight garlic)
1/3 cup kosher salt (coarse)
1 tablespoon chili powder
1 tablespoon celery salt
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper (coarse ground)

I also use this on pork shoulders and usually inject them for additional flavour.

I think others have offered their rubs on here as well.

 

[stomp]

For the record, I haven't offered any rubs on here.

 

[hvyhaul]

For the record, I haven't offered any rubs on here.

As big of a shock as this is going to be @stomp , everything isn't about you. .

 

[GPS]

Brisket I do this, a John Lewis recipe.

Yellow mustard and pickle juice 50 / 50 slather.

Rub

8 parts coarse or 16 mesh black pepper
3 parts Lowry seasoned salt
3 parts coarse salt (I use sea salt)
1 part granulated garlic

That is strictly used on Brisket.

You can put it on whenever you want prior to your smoking, your call.

I don't inject my brisket.

This my current rib rub, way more stuff

I've settled on this rub as of late. It's basically Chris Lily's rub with celery salt added.

1/4 cup dark brown sugar (I use Demerara)
1/2 cup white sugar (I use Turbinado)
1/2 cup paprika
1/3 cup garlic salt (or straight garlic)
1/3 cup kosher salt (coarse)
1 tablespoon chili powder
1 tablespoon celery salt
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper (coarse ground)

I also use this on pork shoulders and usually inject them for additional flavour.

I think others have offered their rubs on here as well.

Thankyou

 

[hvyhaul]

It's seven o'clock, do you know where your briskets are?

 

[stomp]

What’s the ETA @hvyhaul ?

 

[hvyhaul]

What’s the ETA @hvyhaul ?

Probably wrap 7 am, into the cooler 12-1 din din 1530-1600.

 

[stomp]

Do they cook equally top and bottom @hvyhaul ?

 

[hvyhaul]

Do they cook equally top and bottom @hvyhaul ?

No, I'll swap part way through the cook.

 

[hvyhaul]

Three hours in, all according to plan, off to bed.

 

[hvyhaul]

Onto the stall..........

Looking for noon into the cooler if they behave.

 

[Outdorman]

for Rib Rub too lazy to mix it but find the Traeger Pork and Poultry rub very nice, do an apple juice spritz before the foil goes on in the 321 method.

 

[hvyhaul]

Back to just The Wife and I.

Two briskets, one took 19 hrs 27 mins, the second one took 20 hrs 23 mins. Wrapped at 7 am, pulled at 1:30 & 2:30 so not the 3 hrs rest I was hoping for.

Didn't matter great result well received by the family.

From top to bottom center.

Homemade scratch beans, new recipe, good result from feedback and personal taste.

End of the first brisket. (burp)

The remainder of the second brisket sliced cold at 7 pm. Still very tender and moist.

Couple of shots of the famdambly disturbing the neighbourhood.

 

[hvyhaul]

Sides, and not seen, buns, condiments, desserts, gawd there were desserts. .

Samosas	Salads etc	Hash Browns

 

[hvyhaul]

Note to self, when you start mucking around with a recipe, don't forget essentials.

Molasses would have made such a difference in depth of flavour and appearance. DOH!

 

[stomp]

Molasses in mac'n'cheese @hvyhaul??? ... yeah, that would have been different for sure!!

 

[hvyhaul]

Molasses in mac'n'cheese @hvyhaul??? ... yeah, that would have been different for sure!!

Follow the thread @stomp , follow the thread.

I know some threads seem to have a minor lack of focus, but this one hasn't derailed that far as yet.

Keep working on it.

 

[stomp]

Got it @hvyhaul ... molasses in the beans!!! BTW - those Samosas looked like a great addition. Were they homemade?