Any tips for smoking meat and any recipes or places to get a good brisket rub? (how much, home)

[spanko75]

If youre ever in Temple, stop by Quality Meats on Gen Bruce and get his rub, it's great on anything.

[shaxs]

Originally Posted by spanko75

If youre ever in Temple, stop by Quality Meats on Gen Bruce and get his rub, it's great on anything.

Thanks! Where is temple again?

[atxcio]

Originally Posted by shaxs

The probe goes in the meat or by it to measure? Am I measuring the temperature of the meat of the internal temperature of the smoker (I know... stupid question)?

I put it in the meat, especially if I'm smoking for a shorter period of time. I'll watch for an internal temp of >160, but that's assuming I will be letting it sit in the cooler for an hour or two after it comes of the smoker. It will continue cooking a bit during this time.

I've also finished them in the oven several times, nothing wrong with that... but I haven't tried it after leaving the brisket overnight (not cooking).

[spanko75]

Originally Posted by shaxs

Thanks! Where is temple again?

Its about 40 miles North of Austin

[atxcio]

Anyone have any recipes for smoking other items? I find ribs are the easiest thing to smoke... Also salmon. Turkey legs and chicken are a bit harder. I don't think I've gotten the "brining" thing right.

I've also made some great smoked sirloin steaks in the past. I pre-marinate with a brisket rub (store bought), and either maple syrup or Jack Daniels. Smoke until the internal temp is 145 degrees.

[spanko75]

Oh man my mouth is watering from this thread

[woodinvilleguy]

I use a combination of Hickory and Mesquete wood when smoking. I bought a cheap water smoker at lowes and it works great. A brisket takes about 6 hours or so. A pork shoulder takes around 17 hours, but it is oh so yummy.

[CPTXJim]

Yeah if you need to cook the meat for 12 hours do not smoke it the whole time. The smoke can only penetrate the meat so much. After about 5-8 hrs your smoke flavor is added. For the rest of the cook time just wrap it up in foil and finish the cooking. I usually use the oven because it is easier and saves wood. Lots of people have different styles for smoking brisket and as long as it is low temp and slow cooking time you will be alright. Just take your time and don't rush it. Don't forget to share with us how it went. I always learn new ideas from topics like this.

[shaxs]

Originally Posted by atxcio

I put it in the meat, especially if I'm smoking for a shorter period of time. I'll watch for an internal temp of >160, but that's assuming I will be letting it sit in the cooler for an hour or two after it comes of the smoker. It will continue cooking a bit during this time.

I've also finished them in the oven several times, nothing wrong with that... but I haven't tried it after leaving the brisket overnight (not cooking).

For Christmas, my favorite bbq place cooked a few briskets that I brought. I then vacuum sealed them and flew them to California. We heated them up 3 days later in the oven on low. But, these were completed cooked when I vacuum sealed them, so not sure how cooking it 90% would go. Maybe I will just do the same thing. I don't want to get up at 5 am to have the meat ready for lunch.

[shaxs]

Any one know where I can pick a wireless bbq thermometer in town? Finding tons online, but I want get one tomorrow.