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Discussion Starter #1 (Edited)
I thought this would be a fun thread to create. Just like the title says, Whatcha cooking? I will start...

3 full racks of baby back ribs, Famous Daves Rib dry rub with yellow mustard as a binder. On the top 3 half slabs I tried something different, I put brown sugar on the meat side of them along with Famous Daves Rib Rub. Smoking with 2.3oz of cherry wood, smoker is set to 235*F. We will find out how the experiment goes in 4 hours 45 minutes.

 

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Discussion Starter #3
I thought this would be a fun thread to create. Just like the title says, Whatcha cooking? I will start...

3 full racks of baby back ribs, Famous Daves Rib dry rub with yellow mustard as a binder. On the top 3 half slabs I tried something different, I put brown sugar on the meat side of them along with Famous Daves Rib Rub. Smoking with 2.3oz of cherry wood, smoker is set to 235*F. We will find out how the experiment goes in 4 hours 45 minutes.

After 5 hours in the smoker...


The 3 rubbed with brown sugar are on the left, noticeably more bark than without...
 

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The GTT "Whatcha Cooking Today" Thread

We did a huge platter of frozen appetizer type food, nothing homemade.

On a side note, I finally found a local store that stocks this mustard, which I think is the best stuff ever. I dip hard and soft pretzels in it. I made sure I had some warm soft pretzels on our platter today. It is made in State College, PA. coaltrain or big Jim or DRobinson, do you know about this stuff?? It's goooooood

ImageUploadedByTapatalk1454892399.484578.jpg
 

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I cooked about 5 or 6 pounds of chicken wings on the BGE. I seasoned them well with my DG's #2 rib rub (see recipe in the GTT cookbook), put them in a plastic bag over night, and cooked them at 250 degrees for about an hour and a half. Used Mesquite, Pecan and Blackjack for smoking. Took them to the Lodge for the Superbowl watch party and they scarfed them up. Came home with an empty pan and a load of compliments.
 

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After 5 hours in the smoker...


The 3 rubbed with brown sugar are on the left, noticeably more bark than without...
I would be interested to know how the brown sugar treatment turns out. I make my own rubb, and I go easy on the sugar because I don't like my ribs to taste sweet...but the best brisket that I ever cooked, I coated it heavily in sugar and let it sit in the frige over night. I scraped the sugar off, added my rubb and cooked it at 250 degrees until it reached 190 degrees. The sugar seemed to have a "brining effect" and it formed a definite crust which kept the meat moist. Amazingly enough, there was only a slight sweet taste, and only on the crust.
 

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Discussion Starter #12
I would be interested to know how the brown sugar treatment turns out. I make my own rubb, and I go easy on the sugar because I don't like my ribs to taste sweet...but the best brisket that I ever cooked, I coated it heavily in sugar and let it sit in the frige over night. I scraped the sugar off, added my rubb and cooked it at 250 degrees until it reached 190 degrees. The sugar seemed to have a "brining effect" and it formed a definite crust which kept the meat moist. Amazingly enough, there was only a slight sweet taste, and only on the crust.
2LaneCruzer, I think the brown sugar treatment turned out excellent. There was noticeably more/thicker bark, which was my intent. As for the sweetness, it wasn't overly sweet. In fact, I'm realizing I need to use MORE RUB. I didn't have the brown sugar on for the 24 hour rub cure. I put the brown sugar on just before I put them into the smoker.

I've never smoked a brisket, got a good recipe to follow?
 

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2LaneCruzer, I think the brown sugar treatment turned out excellent. There was noticeably more/thicker bark, which was my intent. As for the sweetness, it wasn't overly sweet. In fact, I'm realizing I need to use MORE RUB. I didn't have the brown sugar on for the 24 hour rub cure. I put the brown sugar on just before I put them into the smoker.

I've never smoked a brisket, got a good recipe to follow?
There are literally thousands of recipes/instructions on the internet for smoking a brisket, and quite a variety of smokers too. I have saved a lot of them and various BBQ websites; I will be more than happy to send them to you if you like, just PM me with an email address. If you have a Big Green Egg dealer around close, you might see if and when they have an "Eggfest". They set up 10 or so Eggs, invite cooks from all over, and share recipes and samples. Great fun.

Here's what I believe are the main points in cooking a brisket:

1. Selecting the brisket
2. Preparation
3. Cooking method
4. Cooking time/temperature
5. Serving

Selecting the brisket may be the most important part; I learned the hard way that you have to start with a good piece of meat to be successful. Brisket comes in Select, Choice and Prime grades. Buy the best you can get/afford. I don't think I would ever use a select grade any more; Choice does work well.

If you choose a big brisket, you may want to consider cutting it in two pieces, the point and the flat. I usually choose a smaller brisket and cook the thing whole. I prepare mine by washing, patting dry with a paper towel and covering it in sugar. I use what ever I have; some use brown sugar, and some purists use Turbinado sugar. I then put it in a baking bag over night in the frige. When I take it out, I remove all of the sugar that I can, spray liberally with olive oil and apply a generous amount of rubb. The rubb you use I think is important, but not critical unless it is too bland or too hot. I like Bad Byron's Butt Rubb or Cains BBQ spice. Little Pigs is good too. I use my own personal recipe, which is in the cookbook and which I am proud to share.

Cooking: I use my Big Green Egg, and enough chunk charcoal to go 12 or 15 hours if necessary. I use a mixture of smoking woods, but primarily Mesquite, Blackjack Oak, Pecan and/or Hickory. I like to take about 3 big chunks of each and put in the bottom of the smoker and cover with coals...I then add 3 or 4 smaller pieces of each wood to the top; close the top, bring up to temp and allow a few minutes for the initial smoke to clear, and put the brisket on. You can add wood along if you like; seems that cooking that long will mitigate a lot of smoke. I cook mine fat side up.

Time/Temperature: I cook mine at a smoker temp. of 225 degrees F, or as close as I can get it. I also use a digital thermometer in the brisket. The meat temp will slowly rise until it reaches about 160 degrees and it will just seem to stay there. I'm told at this temp the connective tissue is breaking down and it takes a while; then the temp will slowly rise. When you get to about 190, check for tenderness with a fork or some such; you have to decide when to take it off. I think if it's not tender by 200 or 205, it's not going to be tender.

I take mine off, wrap it in aluminum foil and then in an old beach towel or two. Place it in a picnic cooler and it will stay warm for several hours, so you can take it to Grand Ma's house later. Sitting like this also allows it to tenderize further. Take note when you're slicing the brisket; it has muscle fibers that run different directions. A brisket should ALWAYS be sliced cross grain. Sit back and enjoy the kudos and pats on the back. I like Head Country or Selmon Brothers BBQ sauce...not too sweet.
 

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I didn't cook anything today, but my lovingly wife cooked my favorite desert! :yahoo:

Sorry for the piece missing, but I didn't see this post until after I have some:lolol:
 

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I didn't cook anything today, but my lovingly wife cooked my favorite desert! :yahoo:

Sorry for the piece missing, but I didn't see this post until after I have some:lolol:
Looks more like 2 pieces are gone. Could be the camera angle though.:lol:
 

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Had a great dinner, Pancakes, Bacon and Eggs. :good2:
Now I can sleep-in in the morning. :lol:
boy, them pancakes really had u up early, seen u posting so early haha!!
 
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