How long is ok to leave rub on a brisket before smoking
WEBJul 7, 2016 · Hello fro Texas, new to the forum and also smoking meat so was seeking guidance from the forum. I planned to smoke my brisket on Tuesday of this week in my Bradley Smoker so I purchased the brisket Monday evening, prepared the rub and covered the briskets in rub and then put them in zip lock bags and then put them in the refrigerator.
How far in advance can I put on dry rub? - Smoking Meat Forums
WEBAug 27, 2013 · I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grill rub recipe, just changing it by doubling the brown sugar and throwing in a little extra cayenne. Salt stays the same and I think is about 1/10th or 1/12th of the rub. Also, I don't brine.
Brisket dry rub question - Smoking Meat Forums
WEBLittleton, CO. Jul 31, 2008. #9. I always rub my brisket around 24 hours before and wrap it. When I'm ready to smoke, it's mushey as well. I put on some more rub to dry things up before it hits the smoke. I let the smoke and the heat do the work and the bark is fine. I also do fat cap down as I prefer a good bark.
Dry brining Brisket - Smoking Meat Forums
WEBSE Arizona. May 20, 2020. #2. A good rule of thumb is 1/2 teaspoon of kosher salt per lb of meat or 1/4 teaspoon of table salt per lb of meat. Kosher is the prefered salt. Put the brisket in fridge for one to two hours. NOT OVERNIGHT! No need to rinse off the salt as it will be drawn into the meat during the cook.
Cherry Dry Rub Recipe And Process - Smoking Meat Forums
WEBDec 25, 2010 · electric grinder. Grind until the motor runs a fairly steady speed (mine took about 8-10 seconds), then invert the grinder and tap the lid to shake the the pasty cherry grind into the lid and remove lid while. inverted and dump into a bowl. Repeat until all cherries are ground. Place them into a container to begin.
Should I use Sea Salt or Kosher Salt for rub? - Smoking Meat Forums
WEBNov 15, 2017 · Brisket and All Purpose Mix/Rub (SPOG) - 1 part Kosher Salt, 2 parts Black Pepper, 1 part Dehydrated/Minced Onion (amazing for seasoning/rubs), and 1 part Granulated Garlic. Use on basically any meat but helps when seasoning a 15 pound brisket since you only shake 1 bottle lol.
Dry and tough Brisket - Smoking Meat Forums
WEBJan 30, 2024 · I recently bought a 7-8 lb brisket, Apple woodchips, hickory woodchips, and a dry rub we liked. I thought we did everything as what was told between instructions and what we read but the brisket came out tough like a well done steak and dry. I did a yellow mustard layer, dry rub and the did the smoking.
Coffee in my brisket dry rub.... - Smoking Meat Forums
WEBFeb 3, 2008 · 1/4 teaspoon of cayenne. 1 Red onion, quartered. Be sure to remove the meat from the refrigerator at least one hour before cooking. Preheat the oven to 400 degrees F. Fold over the thinnest end of the beef and tie with string. Mix together all the coffee rub ingredients in a bowl and rub generously over the meat.
brisket injection | Smoking Meat Forums - The Best Smoking Meat …
WEBMar 31, 2010 · Newark on Trent, United Kingdom. Jul 5, 2013. #17. Hello. I see no reason to inject a good brisket but just remember that if you inject that brisket the 40-140-4 rule comes into effect. The brisket must go from 40 degrees to an …
Anyone rub the night before a smoke? - Smoking Meat Forums
WEBMay 27, 2016 · Master of the Pit. Apr 6, 2016. 1,421. 359. North Mississippi. May 27, 2016. #2. I often rub the night before simply to have the meat prepped and ready to go in the morning. I've read that it allows the salt more time to penetrate but for me it's about having one less thing to do when setting up the cook.