10 lb. Hunk of Meat

DTAggie · August 10, 2010, 07:45:00 PM

Little over 10 lb brisket. Rubbed down. Going in with 5 hrs. of Pecan.

After 5 hrs of smoke and one additional hour. Time to empty water and rotate.

hal4uk · August 10, 2010, 07:48:18 PM

Wow... Looks awesome so far...
Salt & Pepper & Garlic?

DTAggie · August 10, 2010, 08:38:04 PM

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.

classicrockgriller · August 10, 2010, 08:50:35 PM

You go Tito!

hal4uk · August 10, 2010, 08:58:18 PM

Send me some of that! (I'm tired of killing these moles with a pitchfork!)

DTAggie · August 10, 2010, 09:01:54 PM

Ok Hal, I thought and thought, what the hell ya talking about?

classicrockgriller · August 10, 2010, 09:04:34 PM

I might have to translate that for Him.

DTAggie · August 10, 2010, 09:06:59 PM

I'm still puzzled

hal4uk · August 10, 2010, 09:07:09 PM

Grubs attract moles...

hal4uk · August 10, 2010, 09:07:45 PM

Sorry. Bad joke ::)

DTAggie · August 10, 2010, 09:08:33 PM

That one went right over my bald head

hal4uk · August 10, 2010, 09:09:52 PM

What's in that Grub Rub?

classicrockgriller · August 10, 2010, 09:10:17 PM

Voooooommmmm!

DTAggie · August 10, 2010, 09:14:24 PM

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

hal4uk · 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 (?)