DUBBAGA
is One Chatty Farker
- Joined
- Jul 31, 2011
- Location
- Beaumont, CA
It's less than 60 days until The Guinea Pig contest put on by Big Poppa Smokers, and wanted to play around with some new flavors for this year.
Was only planning on doing chicken yesterday, but when at the store they had a piece of brisket point which was screaming for me to buy it. It was just under 3lbs with a nice even thickness
Seasoned it with Simply Marvelous' Peppered Cow and Big Poppa Smokers Cash Cow
Put it on the UDS running 285 (lower rack) with KBB and a Comp Blend Mojobrick
Testing out 3 rub combinations for thighs. 1) homemade rub and Oakridge Dominator, 2) Bigmista's Chicken Scratch and The Spice Doctors Sweet Heat, and 3) Twisted Belly "Get Twisted" All Purpose Rub and Cucamonga Cattle Company Prairie Dust
Split up a 1/2 hotel pan with dividers so I could cook 4 of each type
Homemade and Oakridge
Bigmista and Spice Doctors
Twisted Belly and Cucamonga Cattle Company
These got some pats of butter, and on the upper rack uncovered for 1hr
Covered tightly with foil and returned for another hour. Around the same time, pulled the brisket and foiled with some low sodium beef broth, worchestershire and more Cash Cow. This was about 2hr 45min unwrapped.
Chicken pulled after 1hr, and they really shrunk up
It was now obvious that I was too generous with the amount of rub applied to the top, as it never melted down sufficiently, and created too much of a crust
Sauced 2 of each type and put into a clamshell for 10min to replicate competition conditions. Homemade/Oakridge left, Bigmista/Spice Doctors middle, Twisted Belly/Cucamonga Cattle Company right
Due to the thick coating of rub, the sauce didn't apply as smoothly, and had a darker color than I wanted. My wife liked the homemade/Oakridge chicken the best, I liked the Twisted Belly/Cucamonga Cattle Company. There was just too much heat in the Bigmista/Spice Doctors for comp chicken.
When the brisket point was probe tender, it got put into a cooler for a few hours to rest and relax. Once it was finally cut up, my patience was rewarded
This brisket was spectacular. The flavor combination of Peppered Cow and Cash Cow is wonderful. There was a magical balance between salty, spicy and savory - but ultimately it was beefy.
Was only planning on doing chicken yesterday, but when at the store they had a piece of brisket point which was screaming for me to buy it. It was just under 3lbs with a nice even thickness
Seasoned it with Simply Marvelous' Peppered Cow and Big Poppa Smokers Cash Cow
Put it on the UDS running 285 (lower rack) with KBB and a Comp Blend Mojobrick
Testing out 3 rub combinations for thighs. 1) homemade rub and Oakridge Dominator, 2) Bigmista's Chicken Scratch and The Spice Doctors Sweet Heat, and 3) Twisted Belly "Get Twisted" All Purpose Rub and Cucamonga Cattle Company Prairie Dust
Split up a 1/2 hotel pan with dividers so I could cook 4 of each type
Homemade and Oakridge
Bigmista and Spice Doctors
Twisted Belly and Cucamonga Cattle Company
These got some pats of butter, and on the upper rack uncovered for 1hr
Covered tightly with foil and returned for another hour. Around the same time, pulled the brisket and foiled with some low sodium beef broth, worchestershire and more Cash Cow. This was about 2hr 45min unwrapped.
Chicken pulled after 1hr, and they really shrunk up
It was now obvious that I was too generous with the amount of rub applied to the top, as it never melted down sufficiently, and created too much of a crust
Sauced 2 of each type and put into a clamshell for 10min to replicate competition conditions. Homemade/Oakridge left, Bigmista/Spice Doctors middle, Twisted Belly/Cucamonga Cattle Company right
Due to the thick coating of rub, the sauce didn't apply as smoothly, and had a darker color than I wanted. My wife liked the homemade/Oakridge chicken the best, I liked the Twisted Belly/Cucamonga Cattle Company. There was just too much heat in the Bigmista/Spice Doctors for comp chicken.
When the brisket point was probe tender, it got put into a cooler for a few hours to rest and relax. Once it was finally cut up, my patience was rewarded
This brisket was spectacular. The flavor combination of Peppered Cow and Cash Cow is wonderful. There was a magical balance between salty, spicy and savory - but ultimately it was beefy.
