Smoked & pulled briskit with Big Ron's Rub - BBQ Central

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Old 06-29-2009, 08:01 AM   #1
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Smoked & pulled briskit with Big Ron's Rub

The rub has very little salt & pour's great, Most rubs clump up down here.
The finished briskit was falling apart. I took both 1/2's up too 195, foiled & let rest, it was a 10lb whole packer. Maybe the lack of salt in the rub made it so tender? My smoker held 275 & it took 8 hours to hit 195.
It was damm good too

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Old 06-29-2009, 08:33 AM   #2
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Nice work JB.

How did the flat come out ?
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Old 06-29-2009, 08:38 AM   #3
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That brisket looks delicious. I checked the local Super Target after your post the other day but as usual they didn't have any here. For some reason brisket is hard to find around here and when you do it is usually pricey and has been cut into pieces to package.

I think as they flow up north from Texas you boys buy them all up and they never make it to the Hoosier state.

Nice Job!
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Old 06-29-2009, 08:49 AM   #4
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I could go for one of them there sandwiches !!!
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Old 06-29-2009, 08:52 AM   #5
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Looks delicious.... I love brisket! Mac and cheese looks tasty too.
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Old 06-29-2009, 08:56 AM   #6
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Quote:
Originally Posted by Cliff H.
Nice work JB.

How did the flat come out ?
Falling apart,
I had to use spatchulas to remove em from the smoker.

Tong's mashed through the meat

I've had em tender before but never like this.

I guessing it was the rub's low salt???
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Old 06-29-2009, 09:54 AM   #7
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[quote=007bond-jb]
Quote:
Originally Posted by "Cliff H.":2nekeq92
Nice work JB.

How did the flat come out ?
Falling apart,
I had to use spatchulas to remove em from the smoker.

Tong's mashed through the meat

I've had em tender before but never like this.

I guessing it was the rub's low salt???[/quote:2nekeq92]

JB, lack of salt has nothing to do with it being 'too tender' and falling apart, overcooking does. Temperature should be used as a guide to determine doneness, not as a rule. I generally begin to check for doneness around 180-185 on briskets and have had them done (tender) at that point. Check for doneness early to avoid overcooking and a falling apart brisket. Each piece of meat will be somewhat different and if you go by temperatures alone, your finished product will vary everytime.
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Old 06-29-2009, 10:01 AM   #8
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Man those are some good pulled brisket sams.. Good job mate!!!
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Old 06-29-2009, 11:29 AM   #9
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LOOKS GREAT! Yes not much salt in my rub, may help to not dry out the meat. I will be doing a brisket for the 4th, they went on sale here at Walmart for $.86 lb.
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Old 06-29-2009, 01:15 PM   #10
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Got to watch the video during lunch today. I will have to try that pimento cheese slaw. Sounds awsome. I may also do some ABT's with pimento cheese for the 4th. Glad you liked the rub and thanks for the kind words. Back to work now.
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