The Ultimate BBQ Thread - Page 8

ed97fzj80 · 05-27-08, 10:25 AM

Looks good. What did you do for your rub? Between the salt in the brine and the salt in my rub I had too much salt. The rub was just right for the ribs I did last night, but I'll have to back the salt off next time I rub a butt.

Felix · 05-27-08, 12:49 PM

Quote:

Originally Posted by ed97fzj80

Looks good. What did you do for your rub? Between the salt in the brine and the salt in my rub I had too much salt. The rub was just right for the ribs I did last night, but I'll have to back the salt off next time I rub a butt.

The rub was pretty basic. I found the recipe somewhere online. Salt, cracked pepper, cayenne, paprika, chili powder, Hawaiian style sugar, maybe a couple other things.

No brine or injection. I just coated it in the rub for a couple hours, then put on a layer of yellow mustard and more rub, then in the smoker. I've read that when using a brine, you should cut out all or almost all of the salt in the rub.

ed97fzj80 · 05-27-08, 02:24 PM

Reading? That takes all the fun out of making stuff up!

Trollhole · 07-04-08, 10:10 AM

So got 10 big Boston Butts.

Started out with some fresh wings and beer while cooking.

mmmmm

COuldn't help myself and had a little taste.

Now on to the sauces

Left to right.
Yellow Gold, Hot Damn
Sweet Ass
Kick Your Dog Hot, Trolls Sauce

And the best of all
NC Vinegar (smoked in the smoker for 4 hrs)

94cruisercal · 07-04-08, 10:41 AM

Perfect post to get the inspiration going for the Fourth
Looks good

yooper · 07-10-08, 01:27 PM

Marshall would you share your NC vinegar recipe? Does it pick up some flavor in the smoker or are you putting in there for the meat's benefit?

PhilC64 · 07-10-08, 03:53 PM

Just found this thread and you guys rock!

I started smoking last year and currently use the WSM. I've been pretty easy on myself by just smoking chickens, ribs, fish and rolled pork roasts. I fell in love with rubs and brines and now don't even use any sauce at all.

I need to move up in the world and do some briskets and butt's. What's the general cooking rule on these? How long /pound and what temp?
I'm also curious about types of citrus wood to use. I've used apple but am curios if lemon tree or orange tree wood would be worth while in procuring.

07-04-08, 10:10 AM	#214
Trollhole UC VP & Cook Join Date: Mar 2005 Location: Mauldin, SC TLCA# 15077 Posts: 8,106	So got 10 big Boston Butts. Started out with some fresh wings and beer while cooking. mmmmm COuldn't help myself and had a little taste. Now on to the sauces Left to right. Yellow Gold, Hot Damn Sweet Ass Kick Your Dog Hot, Trolls Sauce And the best of all NC Vinegar (smoked in the smoker for 4 hrs) __________________ Marshall UC VP & Token Club Cook Greenville, SC Big Gay 2f Build The Great Cruiser Part Links Thread Buying a Land Cruiser Guide "On second thought, let's go to Chat. It is a great place." 73 Fj55 Big Ugly 76 FJ40 ROTW 75 FJ55 My Build 93 FZJ80 stock everything and staying that way.

07-10-08, 03:53 PM	#217
PhilC64 Huh? Who me? Join Date: Apr 2007 Location: Peoples Socialist Republic of Chicago TLCA# 17885 Posts: 466	Just found this thread and you guys rock! I started smoking last year and currently use the WSM. I've been pretty easy on myself by just smoking chickens, ribs, fish and rolled pork roasts. I fell in love with rubs and brines and now don't even use any sauce at all. I need to move up in the world and do some briskets and butt's. What's the general cooking rule on these? How long /pound and what temp? I'm also curious about types of citrus wood to use. I've used apple but am curios if lemon tree or orange tree wood would be worth while in procuring. __________________ 89 FJ62 - nicely modded (OME heavy lift and shocks, lunchboxed rear, ProComp M/T's w/ Rockcrawlers, 4Runner front d/b's, de-smogged) 07 FJC - nicely modded (Toytec lift,OME shocks, Digger Link LCA's, Revo's, JBA headers, aFe CAI)

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05-27-08, 10:25 AM	#211
ed97fzj80 I'm on the Brute Squad Join Date: Nov 2005 Location: Visalia, CA TLCA# 15645 Posts: 415	Looks good. What did you do for your rub? Between the salt in the brine and the salt in my rub I had too much salt. The rub was just right for the ribs I did last night, but I'll have to back the salt off next time I rub a butt.

05-27-08, 02:24 PM	#213
ed97fzj80 I'm on the Brute Squad Join Date: Nov 2005 Location: Visalia, CA TLCA# 15645 Posts: 415	Reading? That takes all the fun out of making stuff up!

07-04-08, 10:41 AM	#215
94cruisercal IH8MUD Rookie Join Date: Jun 2007 Location: In a house Posts: 27	Perfect post to get the inspiration going for the Fourth Looks good