I just leave it exposed while in the 'fridge. Sometimes I will mist it with water just before putting it into the smoker to facilitate smoke-adhesion early in the cook.
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I don't anymore. I wrap my meats in plastic wrap (except steaks & chicken) while dry brining in the fridge. When unwrapping the plastic, there's enough of a tacky surface for the rub to stick. If I do use oil, such as with chicken to get the rubs to stick to the spherical surface better I'll use a light spray of PAM or similar....so handy.Originally posted by JPP View PostComment
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So here we go... half an hour in and the temperature of the barrel is bouncing around 280 or so. It topped out at 330. I've never hit 360+ for a max. So it goes. Once I had the temperature come up to 270 or so and stay there. Hey @fzxdoc... I used 42 briqs this time... you know life, the universe and a perverse sense of humor! However since I forced myself to be patient, (clearly most important human quality in this sort of thing, and the quality I often lack) this seems to be a really great ignition.Last edited by JPP; June 11, 2016, 03:51 AM.Comment
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Four hours in, it's been raining... barrel was at 280 an hour or so ago after going down to 261... then it got to 295, after the rain subsided... foiled one hole and now steady around d 270. Meat was a 154 for the last 30 minutes and it climbed to 156 a moment ago. Must be real close to the stall....Comment
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Go man Go!Comment
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We are definitely a go. Amazing how this thing works even in the rain. I've been at 156 for over an hour ... took a peek and it's lookin nice and meteorite like.... If I wrap sometime in The next half hour it'll get a really good rest by the time 6 pm rolls around... this has been a real smooth burn!Comment
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Wrapped and on the grate ... no rebar. Broke 162 meat temp, barrel up at 302 now. One of these days I'll try that butcher paper trick.Attached FilesLast edited by JPP; June 11, 2016, 10:03 AM.Comment
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Final results...Comment
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Originally posted by HouseHomey View Post
So what I finally did was this.... I used 2 tbsp kosher salt for dry brining (rule of thumb suggested 4 tbs). I then mixed my "stubbs beef rub" with the bbbr I concocted (40/60 stubbs / bbbr). I left out the cayenne (I've yet to locate chipotle or ancho as suggested for the recipe). Worked VERY well... I held back a bit on the dry brine because of the stubbs having salt in it...Comment
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JPP ... so on that 13# packer what was your total time hanging, total time wrapped, final meat temp, and total time resting?Comment
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Smoking a 13 pounder right now on my PBC. An hour into the cook right now and PBC temp in low 300s. Doing good so far. Also this is my maiden voyage w/ a brisket. Hope it turns out well. I dry brined it friday and used BBBR.Comment
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Rototiller You will be more than pleased with the results I say. I did two flats prior to the full packer. The first one was good, the second one, being thinner, was rather so-so... but the packer was definitely the best. Not as pretty as Jerod's but it was tender and flavorful. Be sure to post photos!Comment
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@rototill78 looking forward to seeing some photos of your brisket and how it went! I think you're going to have a great outcome.Comment
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thanks JPP and fuzzydaddy, 4.5 hours into the cook right now and brisket temp is 181 and has wonderful bark on it. I will post some pics of the finished product.Comment
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The brisket came out very juicy and the meat was excellent...Comment
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