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food-bev MikeUSMC: "Bury Me in Smoke"

Rajun Gardener said:
How's the Killer Hogs rub?
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Very good! I wouldn't bother buying it, since Malcom Reed posts the recipe himself online all the time. Then again, if you want to support his company, he seems like a helluva guy, so..... ;)

Killer Hogs' "A.P. Rub" ("All Purpose": goes on before the BBQ rub):
4 parts salt
2 parts granulated garlic
1 part black pepper


Killer Hogs' BBQ Rub recipe:
1 TBL of Sweet Hungarian Paprika
3 TBL of Chili Powder
6 TBL of Brown Sugar
2 TBL of Turbinado Sugar
2 TBL of Kosher Salt
1/4 tea of Ground Cumin Powder
1/8 tea of Ground Cayenne Pepper
1/4 tea of Ground Black Pepper
1/4 tea of Jamaican Jerk Seasoning
1/4 tea of Tomato Powder (or substitute Ancho chile powder)

^ It's really heavy on the sugar, which I like, because it almost guarantees a nice bark

:cheers:
 
Thanks for that, I didn't know it was out there. I usually make my own too but it's always a little different because I don't write it down. When I'm in a rush I use 2 packs of taco seasoning and some cajun spice mixed together. You'll be surprised how good that is.
 
MikeUSMC said:
Very good! I wouldn't bother buying it, since Malcom Reed posts the recipe himself online all the time. Then again, if you want to support his company, he seems like a helluva guy, so..... ;)

Killer Hogs' "A.P. Rub" ("All Purpose": goes on before the BBQ rub):
4 parts salt
2 parts granulated garlic
1 part black pepper


Killer Hogs' BBQ Rub recipe:
1 TBL of Sweet Hungarian Paprika
3 TBL of Chili Powder
6 TBL of Brown Sugar
2 TBL of Turbinado Sugar
2 TBL of Kosher Salt
1/4 tea of Ground Cumin Powder
1/8 tea of Ground Cayenne Pepper
1/4 tea of Ground Black Pepper
1/4 tea of Jamaican Jerk Seasoning
1/4 tea of Tomato Powder (or substitute Ancho chile powder)

^ It's really heavy on the sugar, which I like, because it almost guarantees a nice bark

:cheers:
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And saved!! Thanks for that!
 
I've got a BIG fucking problem here......

Just checked the brisket at the 5 hour mark.....

Smoker temp is running a little hot - about 260*F. I wanted it between 225-250*F; not the end of the world.....

Problem is, the internal temp is already at 187*F!!! WTF?!?! I was gonna pull it off around 195*ish! I've never heard of such a thing! It HAS TO BE past the "stall." This isn't supposed to be ready until noon TOMORROW!!!

HELP, please! Advice?

Yank it now, and put it back on in the morning?
 
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t0mato said:
Where's your probe at in the meat?
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Last pic, right hand side. Thickest part of the meat

t0mato said:
The meat looks like it's perspiring a lot. I'm really surprised that the temp is as high as it is.
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I'd literally just spritzed it w/ apple juice right before I took that pic, right before I checked the temp. I'm surprised it's so high already too! The freakin bark didn't even start forming yet

t0mato said:
Put it in a 180 degree oven until a few hours before showtime. Then put in a cooler with towels until slice time.
Hopefully you can stretch your cook way out and not wind up with pot roast.
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:shocked: Overnight?! That's gonna be like 15 hours from now, lol. Like you said, "pot roast." I'm not breaking your balls dude, haha. That's just the LAST thing I want to hear, but I think you're right. Ughhh

t0mato said:
I believe in you dude!
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lol, thanks, bro! You've gotta PM me your addy. I've slowly been putting together a package for you ;) Seriously!
 
Now that I'm thinking about it, I went really heavy on the beef broth injection because my kid was having a blast with it. Think that has anything to do with it cooking so fast? The injection is just boiling the crap out of it from the inside, maybe? Just a thought
 
Rajun Gardener said:
So what did you decide to do?
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Nothing yet, lol. Temp went back down to 224*, and the internal temp of the meat dropped 2* to 185*. It's been 7 hours, and I think the coals are running out

Definitely decision time though. Any other suggestions, before it goes into the oven all night (on low)? Maybe wrap it in foil and put it in the cooler for a few hours, then into the oven around 2am? I'm really afraid of it drying out
 
Not sure. I've never injected meat. :shocked:

But seriously...if anything the liquid sweating out of the meat should keep the internal temps from rising quickly since meat sweats just like humans. Maybe dampen the airflow to boost the humidity in the smoker. It'll make a warm humid meat womb.
 
Or just set up the charcoal again, with the "snake" method, keeping the temp low all night? It's 26* out now, and it's supposed to stay that temp til morning. I could probably keep the inside of the barrel around 150-175* using the snake, with the outdoor temp that low

I'm just thinking out loud here
 
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