Let's talk about rubbing our meats

4down20 said:

Sounds good. Ever tried to reverse sear it?

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Edonidd said:

My smoker cant hold a constant temperature for shit, and to get anything under about 350.

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Edonidd said:

Reposting this from another thread where I talked about it briefly.

Just read this, wondering why you would use white sugar and table salt on this?

Brown Sugar adds so much more richness to any savory foods especially, and you're really just using the sugar to carmalize anyways. I feel like brown sugar, and especially dark brown caramelizes more evenly with less burning than white sugar.

And I was recently turned on to the different kinds of salts, once you try a few you can actually taste a huge difference. Any sea salt or Himalayan salt would work better in a dry rub I feel.

For my personal all purpose beef dry rub I have just always eyed things up, so sometimes it ends up a little spicier or sometimes a bit sweeter.
Brown sugar
Smoked paprika (my favorite most important ingredient, 100x better than regular paprika)
Umami powder (made from powdered shiitake mushrooms, but doesn't taste mushroomy. Asian places use it the way they used to use msg)
Black garlic powder (recently discovered this stuff and its amazing)
Onion powder
Black pepper preferably fresh ground
Cayenne pepper powder
Cinnamon (go super light on this, you dont want to taste cinnamon, but a hint of something that you're not really sure what it was)

I dry brine all my meat with large grain Himalayan salt or kosher salt for at least an hour. Put 3-4 times more salt on than you think you need. It will draw a ton of moisture out of your meat for the first half hour and then absorb it and the salt back in. When done brining wipe the excess salt off. Then rub the dry rub on. It doesn't need to sit, because there's no salt in the dry rub I use so letting it sit really wont penetrate the meat much at all. Add some finishing salt at the end, preferably by pretending that you're the "Salt Bae" guy.

My smoker cant hold a constant temperature for shit, and to get anything under about 350 I need to jury rig the shit out a things. So I do WAY more sous vide than anything and finish on my grill or my smoker just to get a good crust.

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LongtimeRamsFan42 said:

Sous vide is badass, but why not both? As others have said, you just need to learn how to properly maintain the temp of your smoker.

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Edonidd said:

I do both, now. I'm saying all I cant easily do is the low and slow 12+ hour cooks on my smoker. I did a sous vide brisket this summer just to prove I could. 152 for 36 hours. Took it out all grey and slimy, and threw it on the smoker somewhere around 350-400 for about 45 mins just to crust it up.

I just use my smoker and my grill to finish stuff off most of the time. Although I did smoke a Turkey on thanksg

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