Darkavich's Daily Ramblings Ramblings of a Mad Sys-Admin

I was going through my old papers today and found some notes from the BBQ class I took from the BBQ Institute. Here are some notes, in no particular order:

Seasoning:
Using Cayenne Pepper is “All Heat”.
Chipotle is better and has more flavor than just heat.
Use Granulated Garlic, NOT powder. Powder is the dust left over from granulating.
Using Montreal Steak Seasoning Bottles have the right size holes to shake your rub out onto the meat.
KC Masterpiece Garlic/Herb is good for Brisket
Tone’s Chipotle Rub is great for pork loin.

Meats:
Brisket – it will dry out real fast, so cook, cut and serve immediately
Pork Shoulder (or Butt) – Good mean, but it’s a tough cut (like brisket)
When the meat breaks down the connective tissues, it will release its juices
Don’t use oil on your meat if you want smoke flavor. Oil will block the smoke. (I have verified this)
Pork Butt is NOT Ass. (Ham is)
In competition, butterflying a Butt is legal and provides more surface area to smoke and rub.

Cooking:
Water prevent heats. It will regulate the heat as the water boils
Fat dripping on coals causes carcinogens. So indirect cooking is safer.

Items to Have:
Nitrile Gloves from Costco
Flexible cutting boards from Walmart
A little Smokey Joe is good for small things, like chicken or meatballs.

BBQ Institute Basic Rub
Equal parts of the following ingredients:
Montreal Steak Seasoning
White Granulated Cane Sugar (C&H)
Kosher Salt (Diamond Crystal)
a pinch of Cayenne or Chipolte (per 2 Teaspoons of above, experiment with this, you can add heat, hard to take it out)

BBQ Institute Basic Brine
1 cup Kosher Salt (Diamond Crystal)
1 cup White Granulated Cane Sugar (C&H)
1/2 cup soy (I use coconut aminos)
1 Cup Apple Cider Vinegar
1 Gallon of water (Or fil to 5 liter mark if using graduated container)