Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bad Byron\'s Butt Rub on Brisket?
Options
Dex
Posts: 85
Has anyone every used Bad Byron's Butt Rub on a brisket? I was thinking about trying it this weekend and was wondering if anyone has tried it and what the results were like?
Thanks in advance
Thanks in advance
Comments
-
Thought about it myself. I think I'm gonna try it.
-
I've tried it on ribs for about 4 hours and loved it. I then tried it on pork butts and didn't like it so much. After about 16 hours the rub had a slightly "burnt/ bitter" taste. I prefer a sweeter rub on butts. My $.02 worth.
-
Knauf wrote:I've tried it on ribs for about 4 hours and loved it. I then tried it on pork butts and didn't like it so much. After about 16 hours the rub had a slightly "burnt/ bitter" taste. I prefer a sweeter rub on butts. My $.02 worth.
What do you think the results on a brisket would be? -
It will turn your brisket into pork breast! :ohmy: :woohoo: :evil:
Just funnin. :laugh: -
It is great on anything and everything
-
I have used it on brisket, it does a good job. It is a good all around rub.
-
I can't wait to try a brisket on my BGE. I am trying to do pork butt's (cheaper) until I get comfortable with doing long slow cooks. Briskets are much more expensive.
-
I have used it once, a little to salty for my taste.I stillbeleive simple is better,pepper,salt onion powder and dry beef boullion.
GOOD EATS AND GOOD FRIENDS
DALE -
rsmdale wrote:I have used it once, a little to salty for my taste.I stillbeleive simple is better,pepper,salt onion powder and dry beef boullion.
GOOD EATS AND GOOD FRIENDS
DALE
Thanks Dale, I think I will give this a try. Do you usually do equal parts?
I think I will do this over a drip pan filled with red wine to see how it turns out -
More pepper than anything,everyting else equal.
GOOD EATS AND GOOD FRIENDS
DALE -
I have done a few this way, always turning out good. On a whole packer though. Just a flat and it might get too salty. Sometimes I doctor it up to give it some more kick. Then again, I could put BBBR on toast and love it. :woohoo: :woohoo:
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum