Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: BigMike on August 21, 2016, 12:45:05 PM
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Picked up a 5.5lb brisket and smoking it. Lane BBQ brisket rub and Ancho Espresso rub. Left a section light on rub for the wife. Probably a 6-7 hour cook. Using a new charcoal (Fogo) and apple chips.
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Heard lots of good things about fogo, let me know your thoughts.
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We need a critique of the rubs and the cook. How did everything come out?
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It turned out fantastic even with the mistakes I made. I didn't cook it with the fat cap up. Also, it was 6:30 and just finished pouring down rain for 20 minutes and it cooled the Egg to 225 degrees. I'd been cooking it all day with a dome temp of about 290. The meat was only at 175 so I put it in one of Madeline's Le Creuset dutch ovens and stuck it in the oven at 300 for 30 minutes. It came out a bit hot at 210 (instead of 202).
With that said, it was damn good. Butts and brisket is hard to screw up. Used some of this Lane BBQ Sorta White Sauce (http://www.lanesbbq.com/store/sorta-white-sauce) and really like it.
I like the Fogo because it has big chunks and no little crap in the bags. Roswell Hardware says it is their best seller now. I went in to get Sugar Maple but they were out of it.
EDIT: This is my 2nd brisket using these rubs. I got the recipe from Ryan Lane when he was cooking at Roswell Hardware. Not sure if you guys know, Roswell Hardware has a cook out front every Saturday. A few weeks ago, the owner of Pig U was cooking.
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That all sounds great. I will have to check out that Fogo. First I heard of it. I've been using the Royal Oak because I can get it at Walmart but it always has lots of small stuff and sometimes stones.
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Is the Lane rub bought or did you make it?
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Is the Lane rub bought or did you make it?
Lane