I know that pork butts and ribs can be purchased fairly cheap so it's not too expensive to experiment a new rub idea on one and if it doesn't work out, oh well. What about briskets though? I can't really see spending $50-$100 to experiment each time. Do any of you ever try out a different, cheaper cut of meat for testing purposes? Like using a small beef roast in the smoker to test a rub idea instead of a brisket or am I just being too cheap? Thanks!
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How Do You Test Your Rubs?
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- Nov 2014
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John "J R"
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I think the idea of a chuck roast is spot on. If you have several rubs, just cut the chucks in half to test more rubs in one cook.
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I've done this with chuck roasts several times. It's a great way to go. You can do several at a time for direct side by side comparisons without breaking the bank. One time I even did 4 on 4 different types of cookers to test what type of cooker I liked best. And they are always good enough to eat.
"You know one is really good when it doesn't make it from the cutting board to the plate."
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Wow. Shocked I wake up to this many responses. The chucks it shall be! Love the idea too of doing several at once and trying different smokers. Fire up the pellet grill and drum smoker as soon as we dig out of snow this weekend. Thanks so much for the help! Jerrod, your brisket combo rub is one I'm gonna be trying
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
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Lone Star Grillz 24 X 48 Offset
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My local grocery store has some chucks on sale for $2.69 a pound. Pretty much the lowest price I have seen for a decent piece of beef. Might just need to pick a few up and test a few different rubs. Chucks around here are usually $5-6 per pound and Costco briskets are $3.79 right now.
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I always try beef rubs on a roast to be smoked AND a steak to sear. The difference in cooking method makes a huge difference. Same with a butt/ribs and a chop for pork, and half chickens and boneless skinless thighs for poultry.
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