Babies, youngsters, wet behind the ears! I turned 43 in March! And yes, I also only use Fiesta brisket rub, thanks to Behad!
That stuff is the best. I use the Brisket rub as well, plus most of the spices in my spice drawer are Bolner's Fiesta brand.
I'll be darned.....I'm also a big fan of fiesta brand seasonings. Sort of off the subject, but I love their Garlic salad dressing mix. I mix it with good olive oil and balsamic vinegar (and add a bit of black pepper and garlic salt--or fresh grated garlic and salt) for an awesome salad dressing. I also like thier fajita seasonings and their Uncle Chris' steak seasoning.
another vote for the Fiesta rub from me....its great stuff. the biggest difference I have seen between my briskets and yours is that you like to use a lot of sauce, while I use rub and beer while smoking it, and then provide the sauce on the side for those that want it. that reminds me...where do you get your pecan wood? I have been unable to find any over here....lots of huickory and red oak and mesquite...but pecan seems to be scarse.
I acually don't use any sauce till it's finished and sliced, then I add some sauce. If asked, I'll gladly keep some unsauced. Pecan wood...neighbor's tree. He tosses all the fallen branches onto my yard for me. There's a place on main street in LC that sells firewood and BBQ wood. I've never been there, but I would bet he sells pecan. It's across the street from Kilgore's Lumber.
ah...the best place to get wood.. free.. re:sauce understood...I didnt mean to say you smoked with sauce...it would have a nasty tendency to carmalize in the heat.... I've always seen sauce as kind of a crutch....if you do your meat right, you shouldnt need sauce(not saying you in particular, but in general)..I always find it more satisfying when people appreciate the flavor of the meat without any extra stuff on it, then to have them appreciating the sauce taste.....but then again....Im a weird f*cker...so pay no mind to me.
Oh, I agree, it's just the way my family and friends have always liked my briskets, so I do them that way. Kind of like Pole's "cheating" method of cooking ribs...whatever works best for the people you are feeding.
Sauce or not, Behad's brisket was awesome! This thread is making me consider buying a smoker soon. I just got a new gas grill for Christmas which I love, but I think you're pretty limited on what you can cook on it. So far it hasn't been an issue, because all that I cook frequently is fajitas, chicken, or burgers.
Best brand of smoker (IMHO Behad! LOL!) are the New Braunfels smokers. You definitely want to get one with a seperate firebox, if you can. http://www.nbsmoker.com/smokers.html I've got the Silver Smoker, and love it. It even fits under my awning so I can smoke in a downpour!
I have the New Braunfels Hondo, no longer made, but very similar to the Silver Smoker. My next one will be a stainless steel model.
Behad make sure you do your research on Stainless Steel. (Not that I would try and tell you how or what kind of grill to buy) I'm sure it's different, but we recently purchased a new range for our house and my wife really had her heart set on Stainless Steel. Basically she was talked out of it by a very honest salesperson who gave us the lowdown on Stainless Steel. Hard as hell to keep clean, have to take all kinds of precautions with upkeep and just an all around pain in the booty. Not sure if it’s the same with grills. Just be careful!
That's good to know. I'm really only basing my want of a stainless steel pit after seeing my brother-in-law build himself one. It's beautiful, will last forever, holds heat all day long, and dammit, I WANT IT!!!!
I smoked a turkey over night and it turned out great!!! I stuffed the turkey with apples, oranges, lemons, celerey, green bell peppers, and onions. I also added a water pan right next to the fire with the same ingredients I used to stuff the turkey as well as beer and a touch of vinegar in the water and smoked it from about 11:00 PM last night to about noon today. I also smothered the turkey in a special, homemade rub. The turkey turned out great. This weekend I might try a Boston butt. Thanks guys!
Pun...sounds great! It's a fun feeling to get that first one right. Overnight is the best way to go for large items, like turkeys and briskets. I've never smoked a Boston butt, however I would think overnight would be ideal for it as well. The great thing about overnight is, if it doesn't get finished overnight, you have all day the next day to finish it off in your oven.
I tried something new as well this weekend. I've been wanting to cook up some ribs, but since I have a gas grill I knew it would be difficult to do. I ended up cheating a little. I applied some of the Fiesta Rib Rub, then baked in the oven on 300 for about an hour and a half. I then threw them on the grill for about 20 - 30 minutes and applied sauce near the end. They turned out great, I was pretty shocked. My wife doesn't really even like ribs, but she ate them up. I think next time I might try making my own sauce or buying something different. Any bbq sauce brands/recipes you guys can reccomend?
