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post #31 of 96 (permalink) Old 07-04-2012, 05:32 PM
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For anyone who smokes their meats, I recommend giving these rubs a try.

BBQ Rub, BBQ Seasoning, Rib Rub, and Brisket Rub [Texas BBQ Rub]

I make and experiment with my own rubs but I can never beat these.

They have several different types but the 3 I recommend:

Original - good on ribs and chicken. Slightly sweeter than the others, but not sugary sweet
Old No. 2 Brisket Rub - Good on briskets of course. or anything large, and you don't want it to be as sweet.
Grand Champion Rub - This is the big daddy of them all. The exact same recipe that they still use to win several grand champions in large BBQ competitions.

Grab yourself a good smoker (I use a weber smokey mountain), some of that rub, and your favorite sauce (if any, and definitely serve the sauce on the side), smoke the meat for 4 - 20 hours and you'll have better Q than you'll get at any cart or restaurant (unless you have a grand champion bbq place near by).
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post #32 of 96 (permalink) Old 07-04-2012, 06:56 PM Thread Starter
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upper for what? AR-15?

I have all the parts to build a .308 FAL, except the lower. I need to save up and get on that, if only I didn't buy another board this summer...DOH!
Yea 5.56/.223 - noveske nsr rail, 18" stainless heavy profile Shillen barrel, cerro forged upper on a surplus ammo and arms lower with a magpul acs stock... Just need to get a nice scope and a two stage trigger...

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post #33 of 96 (permalink) Old 07-04-2012, 07:23 PM
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This sounds like you didn't have Texas Style BBQ.

Well there are four types of Texas BBQ. My favorite is Lockhart style and there is no bbq sauce at all.

A lot of people make BBQ with no distinct style and just slap Texas style, KC style, etc. on it just to make sales.

What you describe is KC style with sugar sweet BBQ sauce all over it (sucks and that's the one style I don't like).

Texas style is legit. Brisket, german sausage, etc. Despite the bullshit you hear, you can get pork in Texas BBQ. Brisket is the shit. it's like saying you don't like steak. Who doesn't like steak?

Lockhart style BBQ is legit, isn't sweet at all, and you don't use sauce. Meat, smoke and some salt based rubs.

KC Style fucking sucks. Sweet.

If I do use sauces, it's usually vinegar based but not the plain vinegar sauces of East NC (those are good on pulled pork). The red sauces of West NC. Those are my favorite as their not too sweet, tangy etc.
That isn't KC style done right. The point of the sugar in the sauce is that it caramelizes on the brisket or pork when finished at high temperatures. Like most brisket styles, it's cooked prior with a rub and smoking over long periods. It should be finished open flame. A good burnt end sandwich should have the smokey and spicy texture locked in with a bit of sweat and heat finishing on the exterior.

Most people just put the sauce on at the end. That's why it's too sweet.
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post #34 of 96 (permalink) Old 07-04-2012, 09:35 PM
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Fuck It Up Chuck and I made some 4th of July Food North Carolina Style..








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post #35 of 96 (permalink) Old 07-04-2012, 09:39 PM
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Few More Pics NC Style..









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post #36 of 96 (permalink) Old 07-04-2012, 09:40 PM
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That ain't Carolina style. Carolina style is slow cooked pulled pork. If you're over 225 degrees or so, you're WAY too hot for slow cooking pork.

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post #37 of 96 (permalink) Old 07-04-2012, 11:24 PM
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That ain't Carolina style. Carolina style is slow cooked pulled pork. If you're over 225 degrees or so, you're WAY too hot for slow cooking pork.
Do you see pulled pork?
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post #38 of 96 (permalink) Old 07-05-2012, 12:38 AM
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Do you see pulled pork?
My point exactly.

I don't see "Carolina style" BBQ in any of those pics.

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post #39 of 96 (permalink) Old 07-05-2012, 09:57 AM
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Originally Posted by linvillegorge View Post
My point exactly.

I don't see "Carolina style" BBQ in any of those pics.
OK I see. I am going to my buddys party this weekend and I am sure he will have some "Carolina style" Pulled Pork for you.He lives in Carolina but he was raised in VA so it might be "NC VA style BBQ" is that going to be ok with you.I will also make sure they don't let the temp go over 200 and what sides woud you like?
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post #40 of 96 (permalink) Old 07-05-2012, 10:49 AM
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Originally Posted by TMXMOTORSPORTS View Post
OK I see. I am going to my buddys party this weekend and I am sure he will have some "Carolina style" Pulled Pork for you.He lives in Carolina but he was raised in VA so it might be "NC VA style BBQ" is that going to be ok with you.I will also make sure they don't let the temp go over 200 and what sides woud you like?
Look here, this thread is mouthwatering enough I dont need u taking fucking side orders.

I'll have one of everything

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