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ClayBBQ BBQ Super Fan

Joined: 05 Dec 2006 Posts: 459 Location: Wixom, Michigan
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Posted: Fri Oct 26 07 7:33 pm Post subject: Rub or not a rub |
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I just used Montreal Steak seasoning. I didn't cover it like I would a real rub, just lightly on the whole thing. |
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NY_Smoker_69
Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY
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Posted: Sat Jan 26 08 5:34 am Post subject: |
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Gonna give this one a whirl this weekend. I'll post food pr*n of before and after... |
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ClayBBQ BBQ Super Fan

Joined: 05 Dec 2006 Posts: 459 Location: Wixom, Michigan
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Posted: Sat Jan 26 08 11:52 pm Post subject: Let us know |
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How did it come out? |
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NY_Smoker_69
Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY
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Posted: Sun Jan 27 08 1:16 am Post subject: |
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About to go into the smoker right now..
I'll post as the day goes on with updated pr*n from the smoker.. 
Last edited by NY_Smoker_69 on Fri Mar 07 08 4:56 am; edited 1 time in total |
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NY_Smoker_69
Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY
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Posted: Tue Feb 26 08 12:12 am Post subject: |
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Sorry for the delay... The pictures of the end-product were on my mother's camera, which I wasn't able to get to until last night. Anyways, here it is..
The meat came out FANTASTIC! Thank you for a wonderful recipe. The whole family has asked for this one again. |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Thu May 22 08 9:16 am Post subject: |
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hmm i am going to have to try this one as well.. seems like a quick and easy beef marinade... every try it on chuck or anything like that? _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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ClayBBQ BBQ Super Fan

Joined: 05 Dec 2006 Posts: 459 Location: Wixom, Michigan
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Posted: Tue May 27 08 5:07 am Post subject: Go Dr.Pepper |
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I have done it with chuck roast and brisket, works everytime. |
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Flickster BBQ Fan

Joined: 02 Jun 2008 Posts: 366 Location: Houston
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Posted: Sat Jun 14 08 1:51 am Post subject: |
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Just did my first seasoning run on the new smoker last night.
Putting the brisket in the marinade when I get home from work and will try this on Sunday. It sounds great! |
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HillbillySmoker BBQ Pro

Joined: 25 May 2008 Posts: 917 Location: WV
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Posted: Sun Jun 15 08 10:11 am Post subject: |
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I love Dr. Pepper i might have to try this out myself  |
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HillbillySmoker BBQ Pro

Joined: 25 May 2008 Posts: 917 Location: WV
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Posted: Sun Jun 15 08 10:52 pm Post subject: |
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Marinated mine in your recipe last night and put it in on at 8:30 this morning heres a pic 2 1/2 hours later, close one is the Butt the far one is a Beef bottom round roast.
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Flickster BBQ Fan

Joined: 02 Jun 2008 Posts: 366 Location: Houston
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Posted: Mon Jun 16 08 10:49 am Post subject: |
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After 5 hours
End Result after 9.5 hours
Great flavor, juicy...I'm giddy with the result for the first time firing up the new smoker.
Still much to learn, but I discovered much in keeping my temp under control this time around that will help me out next outing.
Twas the perfect end to a great day! |
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kellylizjones
Joined: 18 Jul 2008 Posts: 12
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Posted: Tue Jul 29 08 7:54 pm Post subject: yep! |
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used the Dr Pepper recipe for my first brisket and it worked out GREAT
I have been an avid drinker of polemgranet juice for years,,, the best is Heirloom farms,,,when you can find it,the worst is walmarts brand and targets and such,, |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Fri Aug 01 08 3:29 pm Post subject: |
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i wonder if the cheap dr. thunder soda will work the same??? i have a lot left over from the kiddo's party... _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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N8NEU
Joined: 30 May 2007 Posts: 16 Location: Pittsburgh, PA
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Posted: Sat Sep 06 08 5:53 am Post subject: |
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Flatlander wrote: | Well it did come out good. Everyone loved it. I put it on a 7:30 AM and it took about 8 hours to get to 165. I foiled it to 195 about 3 hours later I took it off and put it in the cooler for 1 1/2 Hrs. I injected the cooked marinade every hour. For my first Brisket I am real happy. We did get have the Fire Dept. show up. Someone driving by thought the house was on fire.
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When you foiled the brisket at 165 degrees, did you put it back into the smoker of just let it sit out of the heat for 3 hours. I don't quite understand this part. How does the temperature increase without heat? I am smoking a brisket this weekend. I will be using a digital thermometer for monitoring. |
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turftiger Newbie

Joined: 12 Sep 2008 Posts: 89 Location: Lee's Summit, MO
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Posted: Sun Sep 14 08 9:28 am Post subject: |
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Great Recipe! Cut the recipe in half and marinated a 2.5 pound Tri Tip in it. Smoked in for 3 hours to an internal temp of 165. I tend to like Tri Tip a little more on the medium to medium rare side. I think I might have gotten a stronger flavor if I would have let it continue on up to a higher temp. I might try it on my next Brisket and see how that turns out. Thanks for sharing. |
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ClayBBQ BBQ Super Fan

Joined: 05 Dec 2006 Posts: 459 Location: Wixom, Michigan
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Posted: Mon Sep 15 08 8:28 am Post subject: Recipes |
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This has been very successful. Should we put this under recipes, Soezzy? |
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: Mon Sep 15 08 11:32 am Post subject: |
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Sounds like one to try for sure! _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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NY_Smoker_69
Joined: 15 Sep 2007 Posts: 17 Location: Putnam Valley, NY
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Posted: Wed Nov 05 08 1:43 am Post subject: |
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This recipe is a sure winner! Everytime I make Brisket, I'm always asked to make this one. |
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Char Grilla BBQ Fan

Joined: 05 Apr 2008 Posts: 308 Location: Central Valley Cali
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Posted: Sat May 30 09 4:57 am Post subject: |
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Why do you guys store it for so long after you cook it? |
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ClayBBQ BBQ Super Fan

Joined: 05 Dec 2006 Posts: 459 Location: Wixom, Michigan
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Posted: Sat May 30 09 6:15 am Post subject: Storing it? |
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Char grilla if you are using the term storing it for letting the meat rest for a couple of hours. You let the meat rest and cool slightly and the juices in the foil get sucked back into the meat which make it more moist. I let almost all meat I cook, smoke or grill rest before I eat or slice it. Even a steak I grill. Hopefully this anaswers your question. |
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