<![CDATA[Rubbing N Smoking]]>Just love those smoked Brisketsready briq.jpg rub briq.jpg smoke.jpg first.jpg sliced briq.jpg 20200229_135144.jpg and a little dead bird to have while waiting LOL

]]>https://waltonsdev.nodebb.com/topic/2229/rubbing-n-smokingRSS for NodeFri, 11 Sep 2026 01:43:43 GMTSun, 29 Mar 2020 15:21:32 GMT60<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 20:59:07 GMT]]>tarp said in Rubbing N Smoking:

@s-a-m Mixon is the king no doubt.

Winningest man in barbeque competition!!
Have three of his books, very good reads

]]>https://waltonsdev.nodebb.com/post/15460https://waltonsdev.nodebb.com/post/15460Mon, 30 Mar 2020 20:59:07 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 19:33:15 GMT]]>Thanks guys, will check that out.

]]>https://waltonsdev.nodebb.com/post/15451https://waltonsdev.nodebb.com/post/15451Mon, 30 Mar 2020 19:33:15 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 14:34:33 GMT]]>You can just put a few hours of smoke on it then wrap and finish in the pk or oven till tender. It does better that way if you got enough smoke.

]]>https://waltonsdev.nodebb.com/post/15436https://waltonsdev.nodebb.com/post/15436Mon, 30 Mar 2020 14:34:33 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 14:32:00 GMT]]>@s-a-m Mixon is the king no doubt.

]]>https://waltonsdev.nodebb.com/post/15434https://waltonsdev.nodebb.com/post/15434Mon, 30 Mar 2020 14:32:00 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 09:16:43 GMT]]>Tex_77 that’s where that’s from.

]]>https://waltonsdev.nodebb.com/post/15412https://waltonsdev.nodebb.com/post/15412Mon, 30 Mar 2020 09:16:43 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 02:36:53 GMT]]>PapaSop Just google Myron Mixon’s method. He’s the King of hot and fast brisket.

]]>https://waltonsdev.nodebb.com/post/15408https://waltonsdev.nodebb.com/post/15408Mon, 30 Mar 2020 02:36:53 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 01:59:07 GMT]]>PapaSop smoker/grill set to 350°f place brisket in a foil pan cook for 2 1/2hrs, cover pan with foil cook 1 1/2hrs or till point end reaches 205°f IT, wrap covered pan with blanket and place in cooler for 3-4 hrs

That’s how I do them cept first 2 1/2hrs I don’t use a pan.

]]>https://waltonsdev.nodebb.com/post/15404https://waltonsdev.nodebb.com/post/15404Mon, 30 Mar 2020 01:59:07 GMT<![CDATA[Reply to Rubbing N Smoking on Mon, 30 Mar 2020 01:33:23 GMT]]>PapaSop I will have to look up the recipe and get back to you.

]]>https://waltonsdev.nodebb.com/post/15397https://waltonsdev.nodebb.com/post/15397Mon, 30 Mar 2020 01:33:23 GMT<![CDATA[Reply to Rubbing N Smoking on Sun, 29 Mar 2020 23:07:33 GMT]]>@s-a-m
More details on that would be appreciated. The reason I’ve shrugged off on this is because of the long smoke time. Thanks.

]]>https://waltonsdev.nodebb.com/post/15387https://waltonsdev.nodebb.com/post/15387Sun, 29 Mar 2020 23:07:33 GMT<![CDATA[Reply to Rubbing N Smoking on Sun, 29 Mar 2020 22:50:06 GMT]]>PapaSop I like doing them the hot and fast method that way you don’t have to babysit the brisket all day!

]]>https://waltonsdev.nodebb.com/post/15383https://waltonsdev.nodebb.com/post/15383Sun, 29 Mar 2020 22:50:06 GMT<![CDATA[Reply to Rubbing N Smoking on Sun, 29 Mar 2020 22:37:21 GMT]]>tarp
Guess I’ll have to try a brisket. My one son has been bugging me about it for some time. Look’s great.

]]>https://waltonsdev.nodebb.com/post/15382https://waltonsdev.nodebb.com/post/15382Sun, 29 Mar 2020 22:37:21 GMT<![CDATA[Reply to Rubbing N Smoking on Sun, 29 Mar 2020 17:42:55 GMT]]>tarp nice! Good looking smoke ring!
I have pork butt smoking now.

]]>https://waltonsdev.nodebb.com/post/15368https://waltonsdev.nodebb.com/post/15368Sun, 29 Mar 2020 17:42:55 GMT