/ck/ - Food & Cooking

[Anonymous No.14313423]

how much rub do these people use on their briskets and other meats? I dont seem to ever get a crust like this

[G8rH8r No.14313444]

>>14313423
Part of the key to a crust like that is lots brown sugar in the rub

[Anonymous No.14313466]

>>14313423
A lot.

>>14313444
Nice trips. Sugar of any kind in an at-least semi-wet rub will caramelize and eventually burn, but yeah, brown sugar's probably the best for this.

[Anonymous No.14313472]

>>14313444
>lots brown sugar
nice way to ruin an otherwise good piece of meat

[Anonymous No.14313476]

>>14313423
Why do Americans constantly burn their meat? Enjoy your cancer.

[Anonymous No.14313478]

>>14313423
do you use a smoker? I could put in unseasoned meat and it would still develop a bark

[Anonymous No.14313484]

>>14313444
this
also smear it on with your hands, and don't be afraid of getting too much cause you're gonna pick it up and lightly shake of the excess when you're done seasoning.

[Anonymous No.14313502]

>>14313478
You have very hot smoke, or a shallow smoker.

[Anonymous No.14313528]

>>14313502
no it's digitally controlled and stays right where I set it. it gets full combustion and has clear blue smoke

[Anonymous No.14313548]

>>14313423
That's bark...because it's 12 hours of cooking. It's the meat itself, not a rub. Cooked char and smoke ring under that.

[Anonymous No.14314127]

>>14313484
I’m a pleb and I hate strong and sharp flavours therefore I hate rubs because I can’t identify the single ingredient that disturbs me :(
I bought a pork bbq rub and it had something that I hated, I don’t know how to explain it but it was a mix between pepper and balsamic. Possibly coriander seed

[Anonymous No.14315462]

>>14314127
Make your own rub. Why would you buy a premade rub?

[( ͠° ͟ʖ ͡°) ~ ( ͠° ͟ʖ ͡°) No.14315602]

>>14313476
I dont care that's best part going die someday anyway.

[Anonymous No.14316810]

>>14313423
I don't know how to smoke brisket, but when I roast a duck, I literally can't use too much rub. I use more and more every year and it's never too spicy.
Greasy food just be like that.

[Anonymous No.14316828]

>>14313476
sure thing tard

[Anonymous No.14316831]

>>14313423
apply
let it dry
apply
let it dry

[Anonymous No.14317199]

>>14313423
Just pepper and salt, it's not the rub. I wrapped it after the 2nd pic no more smoke.

[Anonymous No.14317350]

>>14313476

[Anonymous No.14317446]

>>14317199
i have a boner

[Anonymous No.14317459]

>>14313476
>I eat boiled bacon
Bongs are living memes just like leafs.

[Anonymous No.14317498]

>>14313423
I'll tell you how we do it down here, and we're the king of brisket.
>buy shaker bottle
>fill 1/3 with kosher salt
>fill 1/3 with coarse black pepper
>shake
>distribute across meat well, but not to the point it's cakey
>pick it up and gently shake to get rid of any spots that got too much
The meat will hold what it can handle
>smoke using a wood with strong flavor
>mesquite
>post oak
>hickory if you're a North Carolina type of faggot
>200-225 for 6-7 hours
>wrap in butcher paper TIGHT
>225-250 for roughly 3 hours
>let rest 1.5-2 hours
>enjoy
Guaranteed every time

[Anonymous No.14317598]

>>14317498
Baste.

[Anonymous No.14317654]

About three hours into the cook of this brisket on a WSM. Haven’t smoked a brisket in years, more of a rib guy. Looks alright so far, went with hickory chunks and gonna whip up some South Carolina style mustard sauce later.

[Anonymous No.14317683]

>>14317498
North Carolina faggot confirmed hickory and green oak works

[Anonymous No.14317710]

>>14313423
For brisket I do a Texas rub, which is to say only kosher salt and black pepper.

For ribs I'll trick up a little more, like some cumin, onion powder and a pinch of cayenne pepper. .

[Anonymous No.14319300]

>>14313476
https://en.m.wikipedia.org/wiki/Maillard_reaction

Please educate yourself as to not sound stupid. Imagine that you could have said this to a group of people in person and looked like an absolute Retard.