I've done them all kinds of ways. I started wrapping just for the time savings. I'll also sometimes pull it out of the wrap at the end for a bit and bring the bark back but not very often. At some point I also started cubing the whole thing instead of slicing the flat. I just noticed the cubed point would disappear faster than the slices and I think it's because at a party it's just easier to fit on a plate and easier to eat cubed. I've also split that cook in half. I'll do 5ish hours on smoke then wrap and cool it down and stick it in the fridge. Break it back out the next day and finish it. With kids and sports and what not it's always been tough to find entire days to tend the smoker where I don't have something going on. One kid is graduated, 2nd one graduates this month, and I have 1 more to go then I can get back to cooking more often.
These are the seasonings this week...I was going to inject it but decided to cook in pan without a rack so it's braising
How is the Weber rub? I tried some meat church stuff last year because of the hype. The gospel I wasn't a fan of but their Texas sugar was pretty decent on some hams I did with it. Not sure I'd go out of my way to find it again but if I stumble across it I'd get it to use on a ham. My 2 all time favs are Rudy's and strawberry's.
The weber brown sugar is OK it's got bbq flavor but it's fine grind almost powder,so need to be careful. Well stocked here with Rudy's, I use it mostly on pork ribs and veggies,I will look for the strawberry brand.heres a couple other good ones that are sweet.
I think i'll do some ribs sunday. I need a little rib rub inspiration! I know i just went off about salt pepper garlic but I push that idea more just for beef. Maybe I gotta find me some Rudy's for the ribs. I feel like thats part of my issue with ribs and how I don't think I have ever really "perfected" them or at least come up with a method that I've stuck with, including a rub. Every time I smoke ribs yeah they come out pretty good but there's just that *something* they need
I keep a container of this seasoning that gets used on lots of things. I use half the cayenne it calls for. Emeril's Essence Creole Seasoning When it's time to smoke some meat, I take that seasoning and mix it 3 to 1 with brown sugar. 1part brown sugar. Give it a try. You might already have ingredients in your pantry.
Very close to what I use for pork , I mix up my own and keep it in a sealed canning jar in the refrigerator. Beef lately I have been into just S&P.
Strawberry's has some kick to it but I like a little kick. It and Rudy's are fairly similar with straws being more on the spicier side.
Coarse black pepper,brown sugar,unsalted butter. ...gonna cube up some brisket,and coin up some mango jalapeño sausage that has already been cooked.
