Jump to content

Recommended Posts

Smoke rolls early in the morning for this rack of ribs and a prime brisket.  Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.

20191225_200330.jpg

20191225_201829.jpg

20191225_202741.jpg

Share this post


Link to post
Share on other sites

One update to this.  That Fire & Smoke Society Thundering Longhorn rub is good stuff.  I used it the other day on a London Broil that was only about 1" think so it was just a hot sear to Medium done, that might be my go to beef rub for awhile.  If you are looking for a solid beef rub that is good on brisket, steaks, and such that's a good one.  I found it at Walmart definitely recommend, I'm probably going to sample some of their other options as well for pork and chicken, but I'm happy with the two McCormiks and that Traeger Rub for that I have for now until they start to run out.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



    • By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • By HokieOC
      This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat.  I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it.  But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).  
       
      Has anyone ever done this?  My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no?  Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?
       
      Thanks!
    • By Dave Bradfute
      I'm gonna do some baby backs this weekend and would like to hear some opinions. 
       
      1. Temp. I'm thinking low and slow at about 225 to 250
      2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
       
      I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
       
      Let me hear your methods and why.
       
    • By Tarnation
      Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had.  It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun.  For now I've got a pork butt to cook.


×
×
  • Create New...