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Original Q, Issue #012 -- ribs, beef, marinade
November 01, 2008
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*The Best Ribs are at the Texas Roadhouse
Recent Website Additions
The Best Ribs are at the Texas Roadhouse
I was out of town on business last week in Waco, Texas. I (we) decided to eat at the Texas Roadhouse. I was with a couple of friends from work, and...
BBQ Ribs Recipe
A good BBQ ribs recipe will keep your guests happy. Not only that, they will be asking their friends to come along, too. Be careful, you might end up cooking ribs for the whole neighborhood.
This is my story and I'm stickin' to it.
BBQ Beef Recipes, Come and Get It.
BBQ beef recipes are big in Texas. All you have to do is drive around and see all the steak houses and BBQ joints. Find out why preparation is the key to the many variations.
Marinade recipes........what you should know.
A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.
Hi Hipshot! (Hope you don't mind me using your nickname - no disrespect intended.)
I'm new to smoked brisket but want to give it a shot so I've been gleaning as much info as I can. I have a brisket marinating right now - not sure if it's necessary, but I thought it might help keep the brisket from drying out during the long, slow cook/smoke. Could I ask a question?
How soon in advance would you suggest me putting the rub on the brisket? I've seen where some guys do it as much as 2 days in advance, while others do it right before putting the brisket on the smoker. Both methods seem to make some sense to me and here's why:
For the "way in advance" method, I would think the rub has more time to work on the brisket and add flavor which sounds good. However, if the rub has salt in it (as mine does), wouldn't the salt tend to suck the moisture out of the brisket?
That's why the "right before you smoke" method seems to make sense. That way, the salt doesn't get much of a chance to suck the moisture from the brisket, and it can flavor the meat as it smokes/cooks. Therefore, I wonder if I could ask YOU for your thoughts on how soon to apply the rub to the brisket. Thank-you very much, Sir!
Very gratefully, Mickey
Hey Mickey, thank you for the question. Glad to hear you're getting into brisket smoking!
From what you've told me, Mickey, it sounds like you're ready to rub it and start smoking. Since you are marinating it now, you've already got some good flavor penetration going on. Besides... if you have a brisket of any size at all, it will smoke for several hours. And that's plenty of time for the rub to add its taste.
You also mentioned having salt in your rub. There's another reason to rub it and smoke it (as you also pointed out). Probably the only time I would leave a rub on for very long would be if no marinade was used and no salt was in the rub (the way I do steak sometimes).
Mickey, you have done an excellent job of gathering your information. You seem to already know enough about it to answer your own question. About the only thing I know to do is tell you what I think. I vote for the "right before you smoke" method. Rub it, smoke it, and enjoy.
All the Best
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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