Scrutchfield brisket Technique:

1 Cup c&h Sugar

1 Cup Non-Iodized Table Salt

½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.

several hours, or slightly warmed

5 Tablespoons + 1 Teaspoons Chili Powder

2 Tablespoons + 2 Teaspoons Ground Cumin

4 Teaspoons MSG (Accent)

4 Teaspoons Cayenne Pepper

4 Teaspoons Black Pepper freshly ground (important)

4 Teaspoons Garlic Powder

4 Teaspoons Onion Powder

==========================-

SCRUTCHFIELD BRISKET

Use Prime Beef if ya can get it.

rub that's heavy in garlic and pepper, Seasoned about three hours before.

Smoke 8-10 hours at 225 until internal temp is 165-170.

Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook at 300 till internal temp reaches 205

put it away in an insulated environment (I use a sleeping bag at contests)
still wrapped in foil for several hours to allow it to still cook.

Slice 1/2" thick.

----------------=

ON BBQ Smoker Make Coals hot at 10PM

11:00 p.m add wood chunks

briskets on at 12:00 midnight at 220 degrees

5:00 a.m. measured internal temp, 150.

8:00 am 160

9:00 am 165.

At (165) wrap brisket in boat of foil. Fat side down I place the brisket

on 4 layers of foil each layer large enough to wrap the brisket fully one

time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"

grill, coals on one side, meat on the other,

10:00 am. Internal temp 190

10:30 am 205.

By this time there is a substantial amount of drippings in

the bottom of the boat and they a mildly boiling.

Wrap the package back up quickly,

put in an insulated environment like a ice cooler,

no ice of coarse! until turn in time

2:00 when opened the steam still rolls out!

Scroll down for BBQ Ribs technique:

SCRUTCHFIELD RIBS:

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature.
Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry

at least 1 hour before cooking meat. Remove all bark from wood chunks, do not soak.

Cook ribs for 3 hours fairly cool at 225 degrees on rib racks.

After 3 hours lift the lid, flip the slabs end for end, and upside down,

and open all the vents on the smoker wide open.

Temperature of the cooker should rise into the 250 to 275 degree range.
Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color,
and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours)

Remove from cooker and sauce both sides before cutting individual ribs.

Ribs are done stick it in the meat between the ribs and it should read 205 degrees.

==========================-

Meat: IBP Brand Loin Baby Back Ribs. 13/4 - 2 lb. Size.

Membrane on the inner (Stomach) side removed.

All excess fat trimmed.

=============-

1 Cup c&h Sugar

1 Cup Non-Iodized Table Salt

½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.

several hours, or slightly warmed

5 Tablespoons + 1 Teaspoons Chili Powder

2 Tablespoons + 2 Teaspoons Ground Cumin

4 Teaspoons MSG (Accent)

4 Teaspoons Cayenne Pepper

4 Teaspoons Black Pepper freshly ground (important)

4 Teaspoons Garlic Powder

4 Teaspoons Onion Powder

Sprinkle Meat 2 hours before cooking with rub and allow to room temperature.

Start Charcoal(7-10lbs.)4 chunks White Oak, 2 chunks Cherry 1 hour before cooking.

Remove all bark from wood chunks, do not soak.

Cook ribs for 3 hours fairly cool at 225 degrees on rib racks.

After 3 hours lift the lid, flip the slabs end for end, and upside down, and open all the

vents on the smoker wide open.

Temperature of the cooker should rise into the 250 to 275 degree range.

Peek every ½ hour to monitor doneness.

Ribs will be finished when fairly brown in color, and the meat has pulled
down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours)

Remove from cooker and sauce both sides before cutting individual ribs.

Ribs are done stick it in the meat between the ribs and it should read 205 degrees.

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