While I’m waiting for paint to arrive to finish up the UDS, I’m going to share some non-equipment things I’ve picked up over the years– mostly recipes.
By far my favorite rub is from Smoke and Spice by Cheryl & Bill Jamison. This was the cookbook that got me started. Even though it’s geared towards charcoal smokers, I was able to adapt enough to hit the ground running.
I can’t remember if this rub is literally the first thing in the cookbook, but it might be. It’s The Renowned Mr Brown, a black pepper-heavy rub that also features paprika and cayenne. The recipe is pretty simple:
- 4 parts fresh-ground black pepper (a cheap coffee grinder is necessary)
- 4 parts paprika
- 4 parts turbinado sugar
- 2 parts salt
- 2/3 part dry mustard
- 1/3 part cayenne
For a Boston butt of about 6-8 pounds, a “part” should be a tablespoon. I usually try to measure by weight, rather than eyeball how many whole peppercorns will end up being a quarter-cup of ground pepper.
I load it into an aluminum dredge and it’s off to the races– a heavy coat, left overnight, plus another light coat before cooking. It seems to do well with an apple juice/apple cider mop.
So that’s one secret. I’m not going to have any left within a few weeks, for want of blog posts. Oh well.
Sauces next, I think. At least one. Have to hold something back, right?