Little over 10 lb brisket. Rubbed down. Going in with 5 hrs. of Pecan.
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After 5 hrs of smoke and one additional hour. Time to empty water and rotate.
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Wow... Looks awesome so far...
Salt & Pepper & Garlic?
1/4 cup kosher salt
1/3 cup coarse black pepper
3/4 cup Grub Rub
This is what I used on the ribs the other night. Did the ribs and this brisket and still have a little left.
You go Tito!
Send me some of that! (I'm tired of killing these moles with a pitchfork!)
Ok Hal, I thought and thought, what the hell ya talking about?
I might have to translate that for Him.
I'm still puzzled
Grubs attract moles...
Sorry. Bad joke ::)
That one went right over my bald head
What's in that Grub Rub?
Voooooommmmm!
Posted that before. I need a system to keep track of my posts. Here it is:
Sugar
Salt
Pepper
Spices
Garlic
Cornmeal
Papain (from papaya fruit) - this I was informed by the board is a tenderizer
Grubrub.com
Papaya is well known for its tenderizing properties --- too much and it will dissolve meat...
Didn't know you you could get it in POWDER (?)
Well I have not snorted it so I think it is granular in the Grub Rub. Surprised stores do not carry it where you are Hal.. If you have Academy, look there. If not, PM and I will send you a few bottles.
Checked their site - closest they have it is Bloomington (over an hour away)
I think Brown sugar is the first ingredient
Quote from: hal4uk on August 10, 2010, 09:19:15 PM
Papaya is well known for its tenderizing properties --- too much and it will dissolve meat...
Didn't know you you could get it in POWDER (?)
Papaya and papin are kinda different
Ingredients says PAPAIN (?)
I think this is the (magic) stuff: http://www.amazon.com/Papain-Powder-16oz-1-Pound/dp/B002DC89OM/ref=sr_1_3?ie=UTF8&s=miscellaneous&qid=1281500676&sr=8-3
Papin comes from the leaves or stalk of the plant .... papaya is from the fruit
Hal PM me with address.
It says papain ( from papaya fruit)
CRG- Lists sugar as first ingredient, does not specify brown. I too think it is brown.
I think it is brown cause it will get hard in high humidity and you have to beat it up to get it to pour.
Actually just nuke it for 30 seconds.
THX, DT.
I have been known to beat it for 30 seconds
Quote from: DTAggie on August 10, 2010, 09:50:43 PM
I have been known to beat it for 30 seconds
;D OK! You go Girl!
12 midnight. 9 hrs into it. IT is 153* and CT is 230* below the meat and 210* at the top of the meat. Think I was able to slow it down like I wanted to be done around noon to FTC for dinner. Son is in hog heaven. After the painful wisdom teeth extraction ordeal he had the slab of ribs last night and now will get this. Just in time to get his strength back for wrestling.
Isn't Robert Gibbs an idiot?
Looks like you are off to a good start with your brisket.
Papain enzyme is mainly obtained from the papaya plant. If you purchase a bottle of Adolf's Meat Tenderizer, that is the ingredient they use as their tenderizer.
Looking good DTAggie
Yummmmm
Love them briskets - and that looks like a good one coming.
As far as Robert Gibbs - I've been sworn that if I can't say something nice about somebody, I shouldn't say anything.
(that is the sound of silence)!
I hate silence Caney.
Woke up at 6 this morning and IT was 190*. In FTC now until after my lunch meeting. So it was 15 hrs to hit 190*. I prefer 185* but I bet it is still awesome.
Ok just sliced it up. Tender for sure, good taste just a bit dry. 185* IT is the ideal time to pull and FTC. Dang Tito's made me sleep a little late and the IT had actually hit about 192*.
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Son was eating it as fast I could slice it. Here is the flat piece. Rest went in food processor for some chopped beef sandwiches later.
It sure looks good!
Awesome! Let's eat!!!
Tito's Brisket looks like a winner to me.
"Son was eating it as fast I could slice it." that's funny!
He is one happy boy being able to eat again. First the ribs, now this. This weekend it will be beef ribs.