brisket rub

I tried a new brisket rub recommended to a friend of mine..it was terrific.

1 cup of sugar (he uses turbinado sugar, but all I had was good ol' cane sugar)
1 tbsp each of
salt
pepper
garlic powder
onion powder (i used flakes, as that's all I had)
paprika
chili powder

rubbed it on 24 hrs before smoking, then wrapped tightly in foil and stored in the fridge...smoked for 7 hours on the electric smoker over hickory. hands down the best I'd ever done before.

I will give that a go. Great how long should brisket be in the smoker at say 220 degrees per pound?

Quote:

---

Originally Posted by Five-0

I will give that a go. Great how long should brisket be in the smoker at say 220 degrees per pound?

---

1.5 hrs per pound. The smoking gurus around her say the best brisket is at Flying Mango Catering and Restaurant They smoke theirs 24 hours. I am not sure what temp though.

Light brown sugar would be a good sub for turbinado and would be much cheaper.

EDIT: Splenda makes a brown sugar. From what I have read you can use it in a dry rub.

Quote:

---

Originally Posted by IMGreat101

EDIT: Splenda makes a brown sugar. From what I have read you can use it in a dry rub.

---

HERESY !!!
:D

Kidding - that does sound like a good rub but I would also use brown sugar and I'd add some red pepper (but I like heat).

I read somewhere that if you keep smoking foods below 212 degrees (boiling point of water) it will stay much juicier because it does not lose moisture as bad. It's just hard to adjust temp that close in most smokers unless they are electric or gas.

Quote:

---

Originally Posted by Cidp24

HERESY !!!
:D

Kidding - that does sound like a good rub but I would also use brown sugar and I'd add some red pepper (but I like heat).

I read somewhere that if you keep smoking foods below 212 degrees (boiling point of water) it will stay much juicier because it does not lose moisture as bad. It's just hard to adjust temp that close in most smokers unless they are electric or gas.

---

The sweet spot for my smoker is between 210 and 220. I prefer to do only enough meat so that it is at the opposite end of the fire. I'm sure I could take the temp down though. My next purchase toward this hobby is a good internal temp probe.

i think i will give that a try. i put on a rub that i make up as i go along then pour a beer on it and let it sit.

Quote:

---

Originally Posted by JLK

then pour a beer on it and let it sit.

---

ALCOHOL ABUSE!

:chicken :chicken :chicken

it is just a little beer. my wife made a gravy from it.

Quote:

---

Originally Posted by IMGreat101

The smoking gurus around her say the best brisket is at Flying Mango Catering and Restaurant

---

heh. bbq in Iowa. ou need to get down to the hill country in Texas and bring a lot of cash, because the real joints don't take credit cards :D

Quote:

---

Originally Posted by Bob Loblaw

heh. bbq in Iowa. ou need to get down to the hill country in Texas and bring a lot of cash, because the real joints don't take credit cards :D

---

The Iowa / Texas BBQ Challenge. :D

mouth is watering

Quote:

---

Originally Posted by IMGreat101

The Iowa / Texas BBQ Challenge. :D

---

if we could get the best of our respective homelands, I don't think it'd be much of a challenge.

Quote:

---

Originally Posted by Bob Loblaw

if we could get the best of our respective homelands, I don't think it'd be much of a challenge.

---

I do respect the Texas bbq. I would pit Smokey D's BBQ | Des Moines, Iowa against your best.

Quote:

---

Originally Posted by IMGreat101

I do respect the Texas bbq. I would pit Smokey D's BBQ | Des Moines, Iowa against your best.

---

there has to be some way we can make this happen in real life