Food Smokers and Smoking Tips/Tricks/Techniques

A little Tri-tip with some meat massage... first time I used the rub and I was blessed enough to get a couple of sample packets.
The warmth to the rub caught me off guard but it was still good. I wish I would have seared it at the end a couple degrees but instead I didn’t sear it and took it off at 132 IT and let it rest wrapped in foil for 15-20 mins. Thanks again @bvbull200 for letting me try this rub out. Cheers to everyone here!

 

Getting ready for Sunday football

 

Nice thick steaks.

 

Thinner sliced ones were $1 more per lb

 

Those are for vegetarians.

 

That's crazy, I hate thin steaks. One day I'll get me some of those giant ones that are $40 a steak.

 

or for p*ssies

 

@bvbull200 is a great Crack... er... rub dealer (still sounds bad ) First one is free...

 

@bvbull200 is the savory rub (on point i think) good on brisket? My brother in law picked up a 17 lb prime whole packer on sale at Sams for $3.68 lb. I was gonna loan him my rub since I haven't had a chance to put it on anything yet. or should I just tell him to do salt and pepper

 

That sounds so good. Wow. Hope he invites you over.

Anyway, salt and pepper never hurt a brisket

 

I can fully vouch for On Point on brisket... or anything

I did add more pepper though a few times

 

10-4 I'll tell him to give it a shot.

 

Invite came before he even bought it, haha

 

Oh I plan on it sooner or later.

 

My last brisket was rubbed with on point and it was by far my best yet. I’d highly recommend using it if you have it on hand.

 

It's all I use on brisket anymore .

It was derived from our competition brisket recipe. The name "On Point" is a small call out to that fact, too (the "point" being part of the brisket).

That said, it isn't a one trick pony. It's great for anything where salt & pepper might be your go to. Lots of layers of complimentary flavors.

 

Where's does one get this rub?

 

http://www.pitfacedbbq.com/

Tacoma world code: TWRub10

@bvbull200 will hook ya up

 

I haven't smoked a brisket in a while... I have put On Point on all the beef I've cooked. Just try it on a burger! I also have some in a shaker on my table. Scrambled eggs, mac and cheese, anything you would put SP on. Anything!