I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by MTG#10:
Then you're doing it wrong
Sometimes there's health reasons involved. You can get a great rub without using sugars, but most BBQ rubs have either brown sugar, or use honey or black molasses as part of the BBQ sauce at the end of the cooking line. [Reply]
Originally Posted by BigRedChief:
I dont put sugar of any kind near my rub.
Do you have a good sugar free rub recipe? I am diabetic and finding a good sugar free rub is difficult. Some substitute splenda or stevia, but I am looking for a good one with no artificial sweeteners.
Originally Posted by mnchiefsguy:
Do you have a good sugar free rub recipe? I am diabetic and finding a good sugar free rub is difficult. Some substitute splenda or stevia, but I am looking for a good one with no artificial sweeteners.
Thanks!
What are you smoking? I've become a big fan of a straight Dalmatian rub. Equal parts salt and pepper. It sounds bland, but it's sooo good and highlights the meat and smoke. [Reply]
Picking up my new Traeger Timberline 1300 on Friday. Beyond pumped. Regardless of your position on pellet smokers, this thing has a lot to be excited about. I still comp with a good ol' fashioned stick burner, but I'll be damned if I haven't cooked some of my best bbq on my current Traeger out on the deck.
Throwing 2 Butts and several racks of ribs on this baby late Saturday night. They'll be ready to hit the Cambro just in time to head to the stadium.
Originally Posted by Inmem58:
Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190.
Burnt ends
The flat/slices
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I have never gotten a bark when I crutch it with foil or paper. The trapped moisture keeps it from barking up nicely. I did a brisket about a month ago with no wrap, took about 3 hours longer then normal, but it had excellent bark.
