Quote:
Originally Posted by holtjv
I like your rub recipe and will add it to mine, which includes turbinado sugar to blacken the meat a bit.
Ribs for me on Monday...pics to follow and good smoking with your brisket.
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I have used Raw Sugar and Brown Sugar in my rubs...mostly on ribs..
Also on Pork Roasts you can inject...basically some vegetable oil, Cidar vinegar an Apple Juice combo...the oil will heat inside and make the meat more pull apart...The Pork Roasts today ain't the same as they were 20 years ago, they are more lean, and as such don't fall apart as easy.
Also you can rub them with a little yellow mustard before applying the dry rub..
I ran the Brisket for 14 hours on my Smoker and wrapped it in foil after 10 hours with some Mop ..the temp was between 190 to 225 for the duration. The portion of the meat that had a lot of fat content turned out to be shreadable with your fingers..just like a boiled Corned Beef. The part that didn't have the fat content has the consistency of a NY Steak. Perhaps injecting that portion of the Brisket in the future might change that. The meat has a nice 1/4 inch smoke ring..