None of the above. Not very familiar with the Rufus Teague rub but the others are sugar based and meant for pork. Just go 50/50 salt and course black pepper.
I about took another picture but then realized "why." Still looks exactly the same, not a single stick or lump has run through it. It's fucking criminal.
I don't know if you know how much it hurts my heart just to see that smoker sitting and having never been used once except maybe to set a beer on. The meat that could be made into perfection on that thing and it just sits there.
thought bad byrons would be a good one because it's not very sugary. What's wrong with sugar on brisket? Just doesn't lend well to the flavor of the meat?
They do. I bought a stick burner last year and was looking at their 60" model. I found another manufacturer in AL who made a similar pit for about a 1/3 of the cost. I would say Lang's pits are still worth the price, very well made.
Sugar and beef don't really mix well. I'm not educated enough to tell you why. I can tell you I don't like sweet beef though. Just rock with the salt and pepper.
I add savory, spicy and herbed ingredients to beef rubs on occasion and rhey turn out great. I stay away from sugar but as Duval pointed out that is a preference thing, not saying it doesn't work for some people. I have added these ingredients but the base is obviously an overwhelming majority of coarse kosher and coarse ground black pepper: Garlic powder Rosemary, fresh or ground chili powder cumin paprika Cayenne coffee
I know some hate on Chris Lilly, because he's kind of a shit, but winning Memphis in May five times is quite impressive. /random
this one looks pretty good. i could eat a gallon of this stuff http://www.thesaucysoutherner.com/southern-style-mustard-potato-salad/
First of all: Second, gonna do short ribs either this week or next. Getting a plate. Do you keep the plate intact or separate the ribs before smoking?
Think I'll do burnt ends and st Louis ribs. Leaning towards lopping off the point and freezing the flat for later use.
Method? I've been using 3-2-1, but feel like I'm not quite where I want to be. Might change up my wood smoke too. Been using pine, which I normally just adore, but thinking about maybe switching to the treated type wood like you can buy at home depot.
I like starting a big ass fire with whatever is available in my yard and holding them over it for approximately 2 hours with coat hangers
And so begins my 2 days of misery. First of 3 runs of 70lbs each of butt. Don't ever make fuji apple slaw for 400 people, fml