The Brisket is now on and has been for about 1 hour. The internal meat temp is already at 88ºF. Considering how thin an unrolled brisket is I can imagine that it will reach 185ºF way before it's alloted 8 - 9 hours.
Is this to be expected?
dronfield BBQ Ranch wrote:jotch wrote:Google is your friend in these circumstances...and of course personal taste, but a quick search returned a nice basic rub...you could add some cayenne pepper for a bit of heat.
1/8 cup salt
1/8 cup black pepper
1/8 cup paprika 1 TBSP granulated garlic
1 tsp dry mustard
1 tsp Accent (MSG)
No real timing on the rub, but overnight would be sufficient.
This was ok until the MSG bit, sorry am not in fav of this stuff as it is a food taste enhancer not a meat enhancer, i firmly belive that the cuts of meat used for low n slow have masses of flavour without enhancers, spices yes to give the meat a twist in taste, it's like using preservatives in food 'why' just to make it last longer, ok it's a pain to do bits but when something takes hours and hours to cook you need to do something else to do, i know make fresh relish or sauses n stuff.
Sorry but i have been cooking for many years and not used MSG, try the above without it, you prob will not taste any dif.
These are just my thoughts.
dronfield BBQ Ranch wrote:Hi jotch,
I do agree with you saying about salt, 100% true.
MSG has been used for many years and used incorrectly by the food chains and other big food outlets, not saying it’s bad I was just saying that I don’t agree with using it. Sorry if you think i was having a dig I was not, I used to work in food manufacturing making burgers, sausages, etc and they used it to enhance what little meat flavour there was, so I guess my hatred of MSG comes from back then.
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