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-   -   Smoked & pulled briskit with Big Ron's Rub (http://www.bbq-4-u.com/forum/f9/smoked-and-pulled-briskit-with-big-rons-rub-16395.html)

007bond-jb 06-29-2009 09:01 AM

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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Cliff H. 06-29-2009 09:33 AM

Nice work JB.

How did the flat come out ?

RubThatButt 06-29-2009 09:38 AM

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

ScottyDaQ 06-29-2009 09:49 AM

I could go for one of them there sandwiches !!!

Qjuju 06-29-2009 09:52 AM

Looks delicious.... I love brisket! Mac and cheese looks tasty too. :)

007bond-jb 06-29-2009 09:56 AM

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 :shock:

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

I guessing it was the rub's low salt???

Larry Wolfe 06-29-2009 10:54 AM

[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 :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 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.

surfinsapo 06-29-2009 11:01 AM

Man those are some good pulled brisket sams.. Good job mate!!! :wink:

Big Ron 06-29-2009 12:29 PM

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.

Big Ron 06-29-2009 02:15 PM

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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