So what do we still not know about BBQ?

[_John_]

Got the stall figured out, temps and wrapping have been tested as has frozen v thawed, so what do we still not know? I'm gonna cook a half ton of meat this year on the smoker, would be nice to try some things out in the process, or maybe develop some really different flavors.

[Jerod Broussard]

Why is the top of the flat on a brisket the last thing to bark up? Doc Blonder might do some research when things warm up.

[Jerod Broussard]

I've tried to hang and it was still last or not at all.

[_John_]

Interesting, does thickness seem to have an effect on bark? Only other thing I could think of unless it's the fat cooking off.

[Jerod Broussard]

Doc Blonder has noticed other roasts that do the same thing. The flat is the leanest by far and way thinner than the point. I wondered if it was because it is so lean it has a higher moisture content than the fat filled point.

[fzxdoc]

Half a ton of meat, _John_ . Wowza. Your smokers will be working overtime. I'm rooting for you from the couple-hundred pounds-per-year seats in the BBQ bleachers!

Go get 'em, tiger!

Kathryn

[_John_]

100 already done, 80 on Monday and I just started, 1,000 pounds might be light!

[Jerod Broussard]

Go with 1/2 metric ton.

[Jerod Broussard]

I was reading an older thread from another forum where a guy had to retire his Pit Maker Vaults cause he was cooking on them 6 days a week. Couldn't even burn out and knock out the creosote build up with a sledgehammer.

[_John_]

That is an amazing amount of stuff!

[jharner]

That got me to thinking - between brisket,ribs,pork and chicken I am around 120 lbs so far this year. Keep the fires burning!

[_John_]

Adds up faster than you'd think

[scottranda]

Binding rub to the meat. Water, oil, other? Meathead thinks water, but that was a recent discovery. So, is water the best? What if there was something out there much better? Get a patent and sell it? I don't think we've quite figured out this answer.

[Jerod Broussard]

I don't use anything on regular brisket, but I do apply the rub for pastrami while it is still moist. I don't rub the rub either. Just press down. If I have rub particles jumping off I probably have a flea problem.

[_John_]

Good one, I don't like water on meat at all, steams. Would like to see the justification for that.

[fzxdoc]

scottranda , your avatar is hilarious! It makes me laugh every time I see it.

Kathryn

[Jerod Broussard]

Could you remain on topic? I had to go look at it again and laugh.

[scottranda]

Ha! Figured you pitmasters would enjoy it!!

[PaulstheRibList]

I've been making my rubs with the high-end spices from Penzy's. I ended up going there when none of the grocery stores would consistently keep Sweet Hungarian Paprika. I I LOVE LOVE LOVE this Pepper!https://www.penzeys.com/online-catal...24/p-1082/pd-s

I bought some really affordable stuff from WebstrantStore.com, http://www.webstaurantstore.com/4862...nd-spices.html, and I'm looking forward to doing blind taste tests with Memphis Dust and Big Bad Beef Rub (B3R), and see if the extra money is worth it!