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7 replies

Not bad for a first try.........

FM Former Member
I did my first cook last week- some 3/dn ribs and a split chicken. The ribs with the standard CS rub were excellent, but I'll tinker with a different rub and maybe an apple juice spritz next time. The chicken was perfectly cooked, but I used only 2 oz. apple wood for the chicken and actually thought that was too much! The smoke flavor was a bit strong- next time I'll know. Next I'd like to do a brisket (gulp!) What are the pros and cons of using a rub for that? I think I'd want the extra flavor, but does a rub affect the way the meat cooks? Any advice would be appreciated.
I'm really glad I did my homework before selecting the 008 unit! It's built like a tank and is really easy to operate. I have a co-worker who's a long-time offset user and I gave him the CS catalog- I think he's tired of losing a night's sleep to get good Q!
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FM Former Member
Congrats on the first cook, John... with my last batch of ribs, I put in a couple of fatties (breakfast sauage rolls) on the shelf above the ribs. The fatties were done in three hours, so I opened the door and pulled the fatties, and sprayed the ribs with a mix of apple juice with a little Jack Daniels, and then closed the door for another three hours. They came out great! They had a slightly sweet flavor to them.

As far as brisket, I've only cooked one, and I used a mix of the Cookshack Rib Rub and Spicy Chicken Rub. It came out great. I've read where some folks use only salt and pepper, and I might try that next time. Using a rub doesn't affect the way the meat cooks, but adds a lot of flavor.

Take a look at Smokin's Brisket 101 for some good tips...
FM Former Member
I like rubs on brisket, but unless I have some made up already or it's a special dinner or something, I use McCormicks Montreal seasoning or their chicken seasoning. BJ's has a whole bunch of different spice blends they just added, so there may be something new that would be even better.
FM Former Member
The Rub (I found this off the Internet)
1/3 cup firmly packed dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard
2 teaspoons ground sage
2 teaspoons ground thyme
1 teaspoon ground allspice

I used this rub on a brisket I did a few weeks ago, it turned out great!! had nice bark!!

dan

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