Well we had the brisket yesterday around 4. It had been in the cooler around 3 hours and was still about 178*. The meat was pretty good. It was not dry by any means, but it could have been more moist. I thought it tuned out pretty well, as did most people that tried it, but for me the rub was a bit over-powering. Maybe I am sensitive to cumin, but I thought it just had too much. Here’s the rub recipe we used:<\/p>\n
1\/2 cup sugar
\n1\/2 cup salt
\n1\/4 cup brown sugar (dried)
\n8 teaspoon chili poweder (or 2 tablespoon + 2 teaspoons)
\n1 tablespoon + 1 teaspoon cumin
\n2 teaspoon MSG\/Accent
\n2 teaspoon cayenne pepper
\n2 teaspoon black pepper, freshly ground
\n2 teaspoon garlic powder
\n2 teaspoon onion powder<\/p>\n
I think because chili powder also contains cumin, next time I would leave the cumin out. The brisket had a little heat to it, which I didn’t mind, but it may be too spicy for some. I think next time I will half the cayenne pepper, omit the extra cumin, and see how that goes.<\/p>\n
After I cooked the brisket, I loaded up the WSM yet again with charcoal and did a pork butt from Walmart. They are one of the few places that had bone-in pork butt. Unfortunately the butt had been “enhanced”, I couldn’t find one that was not enhanced. Essentially this means they inject a saline solution into the meat, so there is already a lot of salt in it. For the rub, I used Salt Lick BBQ’s Dry Rub, and I didn’t go too heavy on the rub. I put it on the WSM around 1800 Saturday, and added about 15 coals before going to bed. At that time it was around 170* and I was afraid it would get way too done overnight so I backed down the vents to only 30% open. When I woke up the WSM lid temp was around 175* so I fired up a chimney full of coals to get the temp back up. When the butt hit 190* I pulled it from the WSM and wrapped it in foil for 30 minutes to let it rest. After that I pulled the pork and put serving-size portions in the foodsaver bags, then into the freezer. Jenn and I had pulled pork sandwiches for lunch with a little BBQ sauce and it was really good. A really forgiving piece of meat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Well we had the brisket yesterday around 4. It had been in the cooler around 3 hours and was still about 178*. The meat was pretty good. It was not dry by any means, but it could have been more moist. I thought it tuned out pretty well, as did most people that tried it, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts\/14","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/comments?post=14"}],"version-history":[{"count":0,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts\/14\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/media?parent=14"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/categories?post=14"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/tags?post=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}