Next time I fire up the PBC (which will probably be for my thanksgiving turkey), I will start a ‘Displaced Texans’ smoked meats’ thread.
Good bbq brisket starts with a good brisket. I’ve had my share of less than optimal results, and mostly, it comes down to a decent quality piece of meat to start with.
I use a dry rub on most all my bbq. I recently gave Zeke my ‘secret’ bbq rub recipes...they came from a Southern Living cookbook. Not really so top secret, lol. I modify them a little to suit my own tastes, but below are the recipes.
I don’t care for heavily smoked meats. The wood should not overpower the meat. If smoke is all you smell when you serve the meat, it’s over smoked, IMHO. I did a couple of pork tenderloins a few weeks ago over hickory, and they turned out amazing. Light smoke. Tender, juicy, but the full flavor of the pork stood out over the smoke. The PBC really shines, if you follow the instructions, and use only a handful of wood chips. You’ll taste the meat with a hint of smoky goodness.
Mesquite is a strongly flavored smoke. I only use it with brisket, and even then, only a bit. Hickory is the next strongest I use...only with pork and ribs. I use apple, or cherry for chicken. Thanksgiving will be my first experience smoking a turkey, but if it goes as well as chicken, it will be amazing (I hope).
Feel free to ask away on bbq. I’m happy to share what I have learned over the years. PM me, and I’ll give you my number, if you like.
Meanwhile, back to our regularly scheduled argument about Yankee ham/pork roll product..