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Type of sauce and rub on...

 
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Reggae Q
BBQ Super Pro


Joined: 25 Jan 2007
Posts: 1880
Location: St. Louis, MO

PostPosted: Mon Jun 04 07 11:26 am    Post subject: Type of sauce and rub on... Reply with quote

...shredded beef? (pulled)

I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:

#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?

#2- Does this need to be basted?

#3- I don't want real sweet or too much vinegar based sauce so I'm looking for pretty basic one.

With butts the sauce is very light but I want this sauced more heavily. Suggestion?
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cajun
Newbie


Joined: 26 Jan 2007
Posts: 46
Location: Kolin, Louisiana

PostPosted: Sun Jun 17 07 12:50 am    Post subject: Reply with quote

2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
PREPARATION:
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor. This is a good rub and watch your Chuck roast sometime they are tough
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Sun Jun 17 07 2:29 am    Post subject: Re: Type of sauce and rub on... Reply with quote

[quote="sj022698"]...shredded beef? (pulled)

I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:

#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?


Montreal , Canadian Steak seasoning.



Mike Lawry
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