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Old 01-03-2009, 08:12 AM   #11
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I have used Tx BBQ Rub for the last few cooks. I do sprnkle on some Wolfe Rub after the Tx BBQ rub has turned to liquid. Sugar based rubs tend to liquify pretty fast.

While I was in Tx for Christmas, I smoked one and used a very simple salt based rub. I didn't let it sit on the brisket either. I didn't coat it very heavy because of the salt / pepper content.

Even after this I noticed a little pooling of juice. Nothing like the previous brisket but some still.

This narrows it down to INJECTION.

I also think that all my worrying that turning the brisket to fat up on a wsm bight burn it is for not.
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Old 01-03-2009, 08:15 AM   #12
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Quote:
Originally Posted by surfinsapo
Try marinating a brisket over night in some " Bock & Brown Sugar"... Then a very thin coat of rub.. I think you'll love the results Cliff....
Will do SS. I used the garlic and herb version on some chicken and steak. Very good stuff.
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Old 01-03-2009, 08:16 AM   #13
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Looks like way too much rub. Also, foiling (whichI do) will definitely soften the rub.

Try throwing the brisket on a hot grill to firm up the rub before slicing.

Al
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Old 01-03-2009, 08:18 AM   #14
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Quote:
Originally Posted by Larry Wolfe
Cliff,
The main problem is your rub.............IT'S NOT WOLFE RUB!

For some reason your rub is not caramelizing, or even melting for that matter. That doesn't make since......Are you adding rub when you foil?
I do not add anything else to the brisket.

What ever bark is there when it goes in to the foil always softens up to a rakeable consistency after I take it out of the foil.
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