Thread: Sausage and Smoke Cooking

Dang Mike, that's some really good looking pork!!

Now as to rubs, and this is only my opinion and experience, I don't use any rub at all when smoking pork butts. They run nekkid all they way.
Then I use a spinning coffee grinder, the cheap ones, to make my rub into a finishing powder. Then after/while pulling the pork I sprinkle it through the meat. Let it sit and absorb into the meat, mix again and serve.
I have gotten so many raves on how the pulled pork has so much flavor. I do the same with whole hogs as well.

It may really surprise you Brother

That rub recipe is the same or close to what I tried on the loins.

Worked very well and it is simple.

Lots of similar variations. + or - a quarter teaspoon of this or that.

Originally Posted by 32t

That rub recipe is the same or close to what I tried on the loins.

Worked very well and it is simple.

Lots of similar variations. + or - a quarter teaspoon of this or that.

Awesome work with the piggies, men. I concur with Tim. It seems most pork rub recipes have about the same 7 ingredients in more or less similar proportions.

I'm doing a 14 pound brisket here tomorrow, and am going to try something a little different this time (I never seem to do the same rub twice!): 1 tablespoon each of brown sugar, kosher salt, coarse black pepper, paprika, onion powder and garlic powder. I plan to slather the meat with worcestershire sauce ahead of time and then apply this rub. My theory is that it will give me a more flavorful, crunchy bark-we'll see. I figure about an hour per pound at 225-250.

I ain’t going to tell you that a mistake will be made there Aaron, the man who makes the best brisket in the country and it’s undisputed is mr. franklin down in Texas, and his secret and mine is this, trim your brisket( he has a video). Get the best cut you can prime or choice, then half salt(kosher) , half black pepper. Then it’s up to you to cook it till it’s ready and give it a good smoke. For beef I like oak and hickory with maybe a little mesquite. Brisket don’t need all that, and dumping the sauce really doesn’t do any good. But it’s your brisket. Ask Dave he,ll tell you the same.

As for pulled pork I rub mine first but not heavy. As it’s being pulled I do the same, I get that seasoning mixed in well. So from the best brisket in the whole land simple is best with brisket, just don’t over or undercook it, leave the lid on the smoker and keep the temp right. I know Dave I s not much on wrap, but if pink butcher paper is used it will keep the bark integrity solid and keep the juices in the meat.

Now what do I know? Try yours then try mine and see

Chime in here Dave, if I add anything it’s usually some Slap your Mamas or garlic butter. Not much S&P is the key. Also there is no such thing as time, it’s done when it’s done, the temp gauge will tell you that until you get good enough by feel

Aaron, I've never prepared any barbecue myself, but if I were you, I would look up Mr. Franklin's video and consider what Tc says about the seasoning.
I am one of the lucky few here that has had the extreme pleasure of enjoying his brisket at Charlie's in Texas. It is to die for!

Good luck. I'm sure it will be great.

Pete <:-}

Originally Posted by tcrideshd

(snip) the man who makes the best brisket in the country and it’s undisputed is mr. franklin down in Texas, (snip)

Hey TC,
If you're talking about Franklin BBQ in Austin, that is some good BBQ, but "best brisket in the country and it’s undisputed" is a stretch.

Been to both Franklin BBQ in Austin, TX and Snow's BBQ in Lexington, TX several times. IMHO, Franklin's ain't even the best in Texas.

Hey Scout, at that temp I would anticipate more like 20 hours for an internal temp of 200. On my pit 203 is the magic number for what I like. 14-15 lb briskets before trimming generally are 18-22 hours depending on fat content. I’m with TC on the less is more with brisket, that being said experiment with rubs, only way to find what you like.

~20ish hours for 225
~17ish hours for 250 (my pit may differ from yours as well as my probe for meat and pit)

First off, temp means NOTHING when cooking beef. Especially brisket. When it is "probe tender", which means a skewer or anything of the like, can go through the point and flat like a knife through room temp butter it's done!!!! Not before, not after. You should have a good idea of where your cooker runs temp wise and if it's not your first brisket, about how kong it takes. I figure an hour/lb before I start checking with a probe. That's running in the 250-75 range on a stick burner.

If you like to wrap, then wrap. That is such a personal choice and many folks preferred way. And that is just fine. But as Tc said, use good butcher paper not foil.

As for rub, go with the absolute simple when it comes to beef. I don't trim my briskets at all. Rub and into the cooker. Sit back and toss sticks in till done. Not the ABSOLUTE most important thing is the rest time after cooking it. This is what makes a good brisket AMAZING!!!!!!!
After you remove it from the cooker, let it rest about 20 minutes or so. Then put it in a pan and cover it with foil. Hold it for no less than 4-5 hours, I've held them upto 24 hours. Temp at 170 or so.
Trust me, you will have to keep your tongue from slapping the back of your neck as you walk away

I cater and brisket is my specialty. People have me do parties just because they want my brisket served there. I"m not bragging really. Just giving you the reasons I say and do what I do when I cook.

Best of luck to you and I know you'll knock it outta the park Aaron!!!!


Mike, I know you know how to cook pork, I"m not telling you what to do. But even as Tc said, the seasoning mixed in after is really going to up the flavor and your Meat Cooking Man mojo

Thanks for all the tips TC and Dave! I have done briskets before, but nothing on the level you guys do. For me it's usually a mid/late summer grand finale smoke after everybody's had enough ribs and pulled pork.

Right on!!! We are just doing our best to help you, and anyone else who reads this, make that one awesome brisket everyone goes crazy about.

The best part of a long rest is you can get it done the day before finishing early in the night and be fresh for the next day!