R Butts Are Smokin Beef Rub
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02/25/2004
I've been using the basic recipe for over a year at present. I brand a two-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. When I smoke I smoke between 4-x turkeys and diverse other meats. If you get the turkies carve up-they alkali better, they stack better to utilize the space in the alkali and the smoke permeates the birds better. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican wiggle to spice up the brine. I similar to "pickle" my meats 2-iii days about 38-40 degrees.I also like to inject some of the brine into them. Just lay em on the racks for eight-12 hours depending how hot your smoker is, and your good to go. Slow and low-the best fashion to go. Share your ideas and recipes here. Keep Smokin Ron!
07/03/2000
My dad uses this recipe for smoking ribs
11/23/2001
Information technology did its chore! I added rosemary and cajun spices to it, and the turkey (applewood-smoked gratuitous-range) was phenomenal. Utilise the recipe on this site that includes cola. It was the best. This brine was very easy to ready. Although I had to prepare the equivalent of 45 servings to cover a 12 lb turkey. And information technology was still difficult to embrace. Merely I used an oven purse, which added in the process.
08/19/2005
This was a pretty practiced brine - it made for a very succulent smoked pulled pork.
03/18/2006
Brining your meat is the best fashion to get. That is the simply way you can achieve maximum wet to the meats. For poultry i like to use citrus fruits in there with garlic, sherry vino and soy sauce. Instead of sugar as sweetner endeavor molasses. Wonderfully delicious!!!! It's squeamish to know that someone else knows how to smoke their meat. South.Vanderau
01/01/2002
I have added liquid smoke to my Brine. It seems to enhance the flavor of the hickory smoke. Great recipe. Thanks, John
01/20/2006
Wonderful way to brine. I tried several recipes over the holidays and my married man loved this recipe. He said the turkey was extremely juicy. Will be cooking with this 1 again! Thanks!
06/17/2006
Crawly peculiarly when used on salmon and cooked on a plank
xi/18/2001
it is existent good on turkey add together bourbon or apple juice bay leaves or whatever other spice you similar
12/22/2000
GREAT FOR TURKEY!!!
03/18/2006
Brining your meat is the best way to get. That is the only way you can achieve maximum moisture to the meats. For poultry i like to utilise citrus fruits in there with garlic, sherry vino and soy sauce. Instead of sugar as sweetner try molasses. Wonderfully succulent!!!! It'southward prissy to know that someone else knows how to smoke their meat. South.Vanderau
07/05/2009
I scaled this up to make 4 gallons to brine a 65 pound pig to roast for the quaternary of July this year. Information technology was perfect. The meat came out very tender. The perfect base for using Western North Carolina Vinegar Barbeque Sauce from this site.
03/28/2014
This is the only brine I will use for smoking my meat. The craven breast were so juicy and delicious.
10/30/2013
Good start brine, add your spices or flavors. I used for salmon and pork butt and so far.
06/08/2015
Great basic alkali! You lot actually tin can't become wrong, and brining is the secret to moist meats. I put a inexpensive pork butt in the brine overnight and slow smoked information technology the next 24-hour interval on the grill. Even after 10 hours on the grill, the meat was super moist. Ane proposition: remember, when removing the meat from the brine, to rinse the meat under cold running h2o, pat dry with newspaper towels and and then use your rub.
02/14/2007
This was a very quick and easy brine to brand. I doubled the recipe and used it for a bone-in turkey chest. I brined it for almost 32 hours and the end event was a very salty turkey chest. And so I volition most definitely try this brine again, but I will try brining for 12 hours only.
09/05/2013
Cracking recipe - used for a couple of pork butts before smoking them for x hrs and the difference seemed noticeable. Cooking for a large group, get the actress step and use a brine!
12/20/2010
Nosotros used this brine to smoke a whole chicken on our new smoker. This was a test chicken and boy was it Practiced! We well exist using this again for our Christmas turkey, yum.
02/16/2013
Very simple and piece of cake. I use information technology oftentimes and people want to my "secret" for such juicy and tasty meats!
05/17/2006
I tried this for the starting time time on a pork shoulder that I smoked. It came out very tender. I added liquid fume, garlic, paprika, and soy sauce. Remeber to cut dorsum on the common salt if you use soy sauce. I used ane/viii cup of salt and 1/8 cup soy sauce.
07/31/2011
uesed this today on a deer roast,a brisket and some pork chops. Put all in the smoker with no other spices but wood chips and apple juce. will never smoke again without using a birne.this one is a keeper simple yet bang-up give thanks you!!!
12/23/2010
Used on showtime time brine, first fourth dimension boston butt, first time smoker. It was amazing. Didn't know it was possible to make pork and so moist and tender. (Used spice rub)
04/19/2004
Hey "Smokin' Ron"; your name may be hot, but your recipe is really cool! I bought my married man a smoker for Valentines Day and because we FINALLY had a beautiful warm weekend, he decided to christian it. He smoked a salmon filet and it was abolutely wonderful! Drew took your advice and added soy sauce and diverse seasonings. I love fish, but salmon isn't one of my favorites, withal, this fish smoked is absolutely crawly!! Thanks!
07/03/2011
Fabricated our pork shoulder astonishing!
05/30/2011
I have smoked pork spareribs on many occasions, this time I wanted to effort brineing them. I used this brine in proportion (2c salt, 2 cup sugar, 2 gallons water). soak for five hours and dull smoked for 5 hours @ 225deg (to 165 deg.internal when washed.) I used 1/2 Jack Daniels fries and 1/2 hickory. EVERYBODY loved them! ... Except me. To me they were just *OK*. I wasn't please with the outside fat, information technology had a weird feel that turned me off. I later thought perhaps a quick finish on the grill may exist on order. The rest of the house says FIVE stars but my opinion is 4. It is simple and does season the meat well without being overly salty. (Almost forgot, I rinsed the ribs before smoking.)It keeps the meat juicy, even on a long fume. Will effort adding spices next fourth dimension as well.
07/10/2012
I was in a bustle so i used the recipe as is, no additions, for a boston butt and 10lbs of chicken leg quarters. I was impressed. Information technology came out the same as if i had used tons of ingredients. I'1000 non going to spend time online looking upwards complicated brine recipes anymore. THanks for a neat go-to recipe! This one is going into my "everyday" recipe book. Information technology will exist used frequently.
11/18/2012
I accept never ever brined like this earlier. Marinading meats aye, soaking them in saccharide, salt and water...no. I had been debating for years to practice and so and stuck to my guns and did. This was the 1st recipe I tried and decided to make ii chickens opposite soaking methods and and so smoke them...well as the voters in the family had it...the brine won. And in that I'thousand pleased to say I'll be brining again thank you. It was simple and however super like shooting fish in a barrel. I kept to the recipe but as I see the recipe can exist built upward on with layers of flavors. I'm impressed by the event of the mmm'due south and aww man'southward out of my family. TY for the great 1st experience in brining***note later on brining for two days, I wrapped in bacon earlier smoking and information technology turned out quite well.
11/22/2014
Perfect, basic brine.
12/30/2010
There is no need to exit the meat in the brine for more than overnight. In a compression 6 hours will notwithstanding go enough actress wet in the meat to do a quick fume. I like to smoke my pork shoulder for a total 12-16 hours though then I ever let it go overnight in the brine.
04/19/2004
Great Alkali. Very tender afterward soaking all night in the frig. Give thanks you.
08/13/2009
I like to experiment with different spices, but overall this is an fantabulous alkali. I never put a pork loin in the smoker without it!
12/18/2004
Nothing fancy, but works well. I used this on our Thanksgiving Day turkey. It turned out perfect!
06/nineteen/2012
Used this for my Pork Butt that I was smoking. I let it soak overnight and rinsed it off in the morning. It turned out wonderful.
01/05/2011
Worked great for my pork barrel.
10/19/2010
I used this for a pork roast this past weekend. It was awesome. I don't call back I will smoke meat again without brining it first. I brined ii turkey chest a couple of weeks ago and they too turned out fabulous.
09/08/2009
I used this for a 7-8 pound pork shoulder. Made 2 batches of the brine and added the meat rub to the solution. WOW!!! This turned out fantastic. I will deff be using this all the time now and cannot look for Thanksgiving to use this on my turkey. Thank you so much :)
11/25/2004
This was my beginning brine to employ. I didn't employ the chocolate-brown sugar though :) I am not into a lot of sweet on my grill. I dont use saccharide in my bbq sauce or on my meats. But information technology was a expert base and gave me a ratio of salt to h2o to work with. Thanks. Worked fine for me.
03/27/2011
GREAT Cracking Keen. We brined a 7 pound pork roast for 12 hours. We multiplied everything past 5 (20 cups h2o, 1 1/4 c kosher common salt and one i/4 c brown sugar) and added 1/4 to one/2 cup of liquid crab boil and was amazing! THANKS!
08/03/2013
Easy & tasty! What more can y'all ask for?
03/25/2010
Super elementary and perfect. I used chicken thighs, and smoked them on the grill after sitting in the brine for a day and a half. They came out Amazing.
08/14/2009
Sometimes elementary is the all-time!!!!
07/sixteen/2015
I used a similar recipe to brine 1" pork chops I got from Costco! Wow! What a difference the brining makes! You have to work at information technology to over cook them! Supper start..turned them often in my gas grill for browning, so into my smoker. added a molasses-mustard glaze and voila! Perfect! Pork tin current of air up dry without brining, but this flavors and keeps the moisture in so the chops are delectable.
05/28/2009
I smoked a turkey breast using this recipe and it was very good and the turkey was juicy.
09/14/2006
Used for pieces of pork brisket. I'm inexperienced with grilling pork, so probably cooked longer than neccessary; the 'chaff' burnt black, and I was sure the meat would be dry & tough. Even so the interior was moist, and very tender due to this simple brine. It volition exist fun to experiment, for achieving different flavours, by adding other ingredients. Cheers for posting this recipe!
09/14/2015
This made my craven then juicy. I added iv cups of apple juice, slices of oranges and threw in some fresh herbs wonderful smell. I grilled the chicken using the beer tin chicken recipe from this site. Fantastic!!!
04/03/2009
My family loves when i use this recipe for smoking turkeys. Merely tin can't say enough about it.
eleven/16/2009
Nosotros doubled the recipe to brine iv chicken leg quarters overnight. We threw the legs in a pan and put the pan in the smoker the next day. A few hours afterward, we ate the most delectable, autumn off the bone tender chicken e'er made! Delicious! Can't wait to try information technology with a turkey this Thanksgiving!
01/21/2013
this is a practiced basic brine. gustatory modality good I utilize information technology all the time even my hubby likes it
10/06/2008
Used a roaster chicken and we smoked it after letting information technology sit in brine for 24 hrs. It was so moist and flavorful. Can't look to do this once again!!
06/20/2016
mode too salty.
07/19/2020
Very quick to brand and love that y'all can add together flavoring to your own taste! Came out great!
04/17/2017
I used this for my beginning fourth dimension smoking a brisket. It turned out perfectly moist and flavorful.
03/03/2017
I substituted ane/ii of the amount of h2o with Bragg's Liquid Aminos. I added a few Tbsp of both garlic powder and onion powder along with a few Tbsp of black and cayenne pepper and cut the table salt content in half. I smoked a rabbit and a few steelhead trout fillets and the results were astonishing. Fifty-fifty people who werent fans of smoked foods loved these. I have eaten rabbit many ways but this will be the only recipe I use from now on. Doing a duck and a few squirrels this weekend.
02/12/2017
Easy and delicious. Had to double the recipe to cover a 5lb roast. Turned out corking. Thanks.
07/29/2021
I followed this recipe as is, merely increasing the quantity it to encompass a roaster chicken. I brined the craven overnight and added a container of fresh poultry herbs to the cavity earlier putting it on a rotisserie spit on my BGE grill . The chicken turned out perfectly and is my new get to for all rotisserie/ grilled/ smoked meats . I can't wait to try it for the smoked Thanksgiving turkey
07/09/2016
Brined and smoked pork chops. FAMILY loved them. Me, not so much. Guess I don't like smoked meat very much.
04/03/2018
Added my own extra spices and converted the common salt. It is a expert base of operations!
05/26/2017
First time smoker and this worked swell. I will utilise this many more times in my adventures in smoking meat.
06/01/2017
Fantabulous pre - smoke brine for pork or beefiness. Only soaked for a few hours. Overnight might be tool long. Really tenderizes the meat.
05/26/2019
KEY STEP: RINSE OFF THE MEAT Before COOKING/SMOKING! otherwise it will be too salty. The ratio is right, according to Cooks Country, of 1 loving cup salt to 1 gallon water. My family doubles the brown sugar, 2 cups per gallon, or one-half cup in this recipe. If you're doing fish, like salmon, quadruple the sugar. You tin can add any kind of spice y'all like to the brine. We often add a generic "pickling spice" with great results. We've brined whole pork butts for a week earlier slow cooking or indirect grilling = best ham y'all've ever eaten! Bonus: this is how brisket becomes corned beef.
05/08/2022
Followed the Basic recipe, added my favorite herbs and spices as instructed. Recipe is swell. I will definitely use it again. Thanks
07/31/2020
My smoked beef roast turned out moist and juicy! Very tastey
10/24/2019
I will use this on every bird i cook
06/07/2018
I added a small amount of soy sauce. Next time I call up I'll endeavor some apple juice. I'm still pretty new at smoking meat, merely this is the best chicken I've smoked nevertheless. I'm sticking with this recipe.
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Source: https://www.allrecipes.com/recipe/17945/basic-brine-for-smoking-meat/
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