Smoked & pulled briskit with Big Ron's Rub

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007bond-jb

Master Chef
Joined
Dec 29, 2006
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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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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. :LOL:

Nice Job! :D
 
Cliff H. said:
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 :shock:

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

I guessing it was the rub's low salt???
 
007bond-jb said:
[quote="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 :shock:

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 180º-185º 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.
 
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.
 
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.
 
Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
dj

Great Lookin Brisket JB


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 180º-185º 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.
 
Sam's Club

RubThatButt said:
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. :LOL:

Nice Job! :D
Try Sam's Club. They have been $1.70 lb for about the last year here in Columbus IN.
 
Everything looks good JB. Try some Maries Poppyseed coleslaw dressing and some sweetened dry cranberries in your coleslaw. Yuuummmmmyyyyy!!!!!!!
 
DJ said:
Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
dj

You can determine 'doneness' by probing the meat with either a meat probe or fork. The probe or fork should go in with minimal resistance. If you wait until the brisket is fully tender and the probe goes in with no resistance (like a hot knife going through butter) and let it rest in foil for an extended period of time, you will end up with a falling apart brisket. However, if you pull it while there is still very little resistance and let it rest, it will be perfectly tender AFTER the rest and slicable.

You can't necessarily 'know' when the meat will be tender, whether it's at 180º or at 205º, that's why I like to check early before it's tender. I can't really explain why one brisket is 'done at 180º and one is done at 190º, etc......but if you go by temp to determine doneness, your results will vary.
 
Larry,
Thanks for the reply! Makes perfect sense, just never gave it any thought.
Thanks again
dj
 
Yes it does make perfect sense

Larry Wolfe said:
DJ said:
Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
dj

You can determine 'doneness' by probing the meat with either a meat probe or fork. The probe or fork should go in with minimal resistance. If you wait until the brisket is fully tender and the probe goes in with no resistance (like a hot knife going through butter) and let it rest in foil for an extended period of time, you will end up with a falling apart brisket. However, if you pull it while there is still very little resistance and let it rest, it will be perfectly tender AFTER the rest and slicable.

You can't necessarily 'know' when the meat will be tender, whether it's at 180º or at 205º, that's why I like to check early before it's tender. I can't really explain why one brisket is 'done at 180º and one is done at 190º, etc......but if you go by temp to determine doneness, your results will vary.

Excellent advice. Kind of like "Let off the gas and let it coast on in"[/img]
 
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