O.k. Hawn, here is my recipe for a wonderful rub to use on any meat. You will love it!
A Master BBQ Spice:
6 Tbsp. paprika
3 Tbsp. brown sugar
6 tsp. dry mustard powder
1 1/2 tsp. garlic powder
1 1/2 tsp. ground celery seed
1 1/2 tsp. sea salt
1 1/2 tsp.ground thyme
1 1/2 tsp. ground coriander
1 1/2 tsp. ground majoram
1 tsp. cayenne
Combine all ingredients together and add:
1/2 cup seasoned salt
1/2 cup brown sugar
1/2 cup cane sugar
1/3 cup paprika
1/4 cup celery salt
2 Tbsp. hickory salt
2 Tbsp. black pepper
2 tsp.celery seeds
1 tsp. garlic powder
1 tsp. cayenne
Now combine all of these ingredients with the Master Spice. Now you have a rub that will kick a$$. Sprinkle rub on heavy, rub all over meat, all sides. Let set for 30 minute to an hour or over night if you like. I wrapprd heavy aluminum around the meat, shaping the foil into a bowl leaving the top open. This catches the juices of the meat and keeps the meat from drying out. Now depending on what meat you use and how many pounds depends on the time you smoke. The brisket I had done was 8 1/2 lbs. So it was 1.5 hours per pound of meat - this is a round-a-bout time, so check your meat for doneness. Hickory wood is my favorite flavor of wood, but you can use different woods; grape vine, oak, mesquite, mountain mahogany, maple, cherry, apple, alder and pecan. I'll start with charcoal to get my smoker going, I let the coals get good and hot with a flame still going I add 3 or 4 chunks of wood. When the wood starts smoking really good, I place the meat the smoker. Every hour check your embers and wood, add another 3 or 4 more chonks to keep the fire and smoke going, repeat this every hour until your meat is done. I learned all this when I was little and continue to do this. Other then tying jigs, cooking is one my many favorite things to do. Can you tell?
TD - how is your tongue, still tingly?
JJ - how is your stomach? Feeling the power to smoke yet?
