BBQ Rubs

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winos5 said:
I'm in the market for a new smoker.
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Here's what I have. Developed by n Iraqi war vet. He got the idea in Iraq where they used drums for cooking. Made in America. $300 shipping included. It's called the pit barrel cooker. You hang the meat most of the time. There's also a grill for meats like chicken wings or steaks. They have great reviews. Google and you tube it.

http://files.patiodaddiobbq.com/images/misc/2012-RibFest-Chix-Cook-630.jpg

https://www.bing.com/images/search?q=pit+barrel+cooker&view=detailv2&&id=5B80075257C22A508BFCA868FD88D8DAA3010DD0&selectedIndex=135&ccid=q2ZNKYdt&simid=608050856442335124&thid=OIP.Mab664d29876dd88098ecd3577f128190o0&ajaxhist=0
 

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I also like hanging the meat. Sorta caveman style. It's lightweight and portable and can hold an unbelievable amount of meat due to hanging the meat. You could smoke 4 briskets easily. cooking time is also quicker. lit properly gives you at least 8 hours which is more than enough. I've gotten 12 hours sometimes. not that I needed it.
 
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Albert Flasher said:
Why are you a dicktard, libtard? Who said anything about over salting meat? Dry brining doesn't over salt if done properly. You just can't use a heavily salted rub. THE first ingredient in most rubs are salt. That's why it's better to make your own salt free rubs. It's not about being cheap.It's all about taste. I make better bbq and for that matter cook better than most food joints. I make my own breads, pizza dough , ricotta, mozzarella cheeses etc. Not to save money but for taste.
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How do you dicktard conservatards feel about garlictard powdertard? Lazytards or sensibletards?


Tard.
 
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