j biesinger
TVWBB Platinum Member
Barbecue on election day is starting to become a little tradition for me. I get the day off every year and nobody else does (home alone
), I've recovered from a summer's worth of bbq hangover, and the weather is still nice enough not to worry about.
This year I decided to cook 2 split racks of spares with 4 different rubs and a brisket. The deal is that I'm transitioning away from making my own comp rubs and trying out pre-made stuff.
I trimmed up a 14 lb CAB brisket (RD was out of choice). I like to take off a bit to fit in the 18" wsm, and save the tips for grinding. And for comps, the slices end up looking better in the 9x9.
It was injected with a product to remain nameless and rubbed with another product to remain nameless.
here she is a couple hours in...
prior to dinner, one of my teammates prepared a really cool cocktail. I have to get more info but for now all I can remember is that one of the ingredients was bacon bourbon (that he made), and it was freaking good.
as for the brisket, this blurry pic doesn't do it justice. It came out really, really good. We got a call using similar stuff, and I think (for comps) I just got to turn in beef this way.
as for the ribs? meh...
the three commercial rubs certainly had a better look and mouth feel, but couldn't even come close to the flavor and complexity of my home made stuff. The three commercial rubs were nearly indistinguishable, and pretty one dimensional. My rub stood out in the flavor dept but left a thick coating of spice that wasn't nearly as clean as the others.
This year I decided to cook 2 split racks of spares with 4 different rubs and a brisket. The deal is that I'm transitioning away from making my own comp rubs and trying out pre-made stuff.
I trimmed up a 14 lb CAB brisket (RD was out of choice). I like to take off a bit to fit in the 18" wsm, and save the tips for grinding. And for comps, the slices end up looking better in the 9x9.
It was injected with a product to remain nameless and rubbed with another product to remain nameless.
here she is a couple hours in...
prior to dinner, one of my teammates prepared a really cool cocktail. I have to get more info but for now all I can remember is that one of the ingredients was bacon bourbon (that he made), and it was freaking good.
as for the brisket, this blurry pic doesn't do it justice. It came out really, really good. We got a call using similar stuff, and I think (for comps) I just got to turn in beef this way.
as for the ribs? meh...
the three commercial rubs certainly had a better look and mouth feel, but couldn't even come close to the flavor and complexity of my home made stuff. The three commercial rubs were nearly indistinguishable, and pretty one dimensional. My rub stood out in the flavor dept but left a thick coating of spice that wasn't nearly as clean as the others.
