Allen's BBQ Spice Rub
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Posted on Monday Feb 28, 2011 at 4:19 PM  
I make a big batch of this, like 3 or 4x, and liberally rub it into the meat the night before I smoke it.

2 T salt
2 T sugar
2 T brown sugar
2 T ground cumin
2 T black pepper
4 T (1/4 c) chili powder
2 T paprika

Blend together and store in an airtight container.

*TIP: 2 T is equal to a standard coffee scoop.
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Posted on Monday Feb 28, 2011 at 11:38 PM  
Allen, do you use this rub on all meats?
Posted on Tuesday Mar 1, 2011 at 2:56 PM  
Yup! I've used it on Turkey, Chicken, Pork, Beef, and Venison, so far.
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Posted on Tuesday Mar 1, 2011 at 3:02 PM  
I may not read all these posts Allen but it's sure nice to have this as reference a week or two later when I decide to grill something...I can always just come here and get it straight from the chef. Thanks.
Posted on Tuesday Mar 1, 2011 at 4:07 PM  
What SJ said...thanks!
Posted on Tuesday Mar 1, 2011 at 4:38 PM  
Thanks Allen. I'm going to have to give this a try.
Posted on Tuesday Mar 1, 2011 at 6:25 PM  
Allen gave me this rub recipe some time back. I used it on a brisket and a boston butt. Both came out very good!!
Posted on Tuesday Mar 1, 2011 at 7:25 PM  
Thanks, everyone. SJ, I've been grilling for a week now.

Jason, I may need your help and experience to give some good instructions on smoking meat.
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Posted on Tuesday Mar 1, 2011 at 10:06 PM  
Wifey bought me a great smokin how-to book for my Bday. I read it at night. I look forward to a Boston Butt soon. Glad to hear this spice is good on brisket and the bb. Smoke & Spice is the name.

All I gonna say about chicken (being from S. Texas and the land of mosquito wood (mesquite) is bone down until the last 15 minutes. Juicy juicy every time. Don't mess with flipping it - just keep it equally heated among any hotspots.
Posted on Tuesday Mar 1, 2011 at 10:39 PM  
Matter of fact we are having company over Saturday and I will be smoking a brisket for dinner. I'm going to use mustard as the base and will use this rub over that. But, I will double or triple the brown sugar. Which will cause a nice black bark. I like it to look like what I call "the meteorite" look when it comes time to wrap it up in foil. Will post pics through out the ordeal on the main message board. O' by the way will be using my Weber grill as a smoker~~
Posted on Wednesday Mar 2, 2011 at 7:25 AM  
Now I'm really hungry!
Posted on Wednesday Mar 2, 2011 at 10:34 AM  
I'm a smoker too so i can't wait for all the smoking tips. "smoke'm if you got'em"
I live in a FEMA trailer, down by the river.
Posted on Wednesday Mar 2, 2011 at 10:52 AM  
All this talk about good food is making me drool like a bulldog on my keyboard. Allen, I hope you put the coming fishfest on your calendar so we can experience some of your cooking first hand.
Posted on Wednesday Mar 2, 2011 at 11:20 AM  
Brisket, Got a Texas buddy, he came up a few years ago to show me how they do it down there where brisket is king. They do have that good mesquite wood down there, but we like hickory just fine.

Get the smoker around 200 degrees...190-220, but the 200 range is all ya need. I trim alot of the fat off mine, but he doesn't...place brisket on the rack, no rub, just beef, let the brisket cook with your smoke wood for about four hours...hickory, fruit woods, mesquite, pecan, whatever floats your boat.

After the four hours, wrap the brisket up tight in some extra heavey foil, and let it cook long and slow. Now I generally start my brisket in the evening to where the four hour flavor smoke is done about bed time, so after I wrap it, I fill the firebox with oak and let it cook all night long at that 200 degree range.

Fall apart tender, smoky flavor, moist. I open the foil wrap, drain the juice, and let the brisket rest and cool down before I run it throught the slicer. Sauce on the side...all ya need.

Now boys, rub is fer pigs and chickens. I mentioned putting something or another on that brisket the Texas fella was gonna smoke when he came to teach me how they do it, and he called me a heretic.
Posted on Wednesday Mar 2, 2011 at 10:22 PM  
Oh boy, am I going to have fun!

Once I get a chance, probably Monday, I'll see about getting some pics up. Jason/bigfin should remember about the mod's I had to do to my grill/smoker to really get it going good.
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Posted on Thursday Mar 3, 2011 at 12:11 PM  
Yes, I do remember all those mods you made to your smoker. Made it look allot better. Also remember you saying your gonna to smoke up some Boston butt the next day and invite me over. That next day came and gone never heard a hide or hair from ya, must have been some good bbq!! lol..Just messin with ya!!

I don't even use my smoker anymore, Last year smoked my first brisket on my Weber grill. And got the same flavor and everything I would have by using that big Brinkman smoker. Just will use that from now on to do my smoking. Uses allot less wood and charcoal, easy to maintain a constant heat, And a whole lot easier to clean!!~~
Posted on Thursday Mar 3, 2011 at 10:40 PM  
Kewlness. I've heard a lot of good reports about those Weber grills.
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Posted on Friday Mar 4, 2011 at 6:40 AM  
A tip for those of us who don't want to spend 10-12 hours smoking a brisket. After marinating over nite, put it in the oven for 6-8 hours at 200 degrees, then 4 hours on the smoker. Tastes plenty smokey and you won't have to drink an 18 pack to finish it.
Posted on Friday Mar 4, 2011 at 9:24 AM  
Lets see now, 6-8 hours in the oven, 4 hours in the smoker, and that's saving time?
Posted on Friday Mar 4, 2011 at 12:06 PM  
Has anyone tried an "electric smoker box"? I've heard they are excellent using pellet chips.
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