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-   -   Rub sticking to pan (https://www.2coolfishing.com/ttmbforum/showthread.php?t=2647921)

ACC 08-03-2019 06:25 AM

Rub sticking to pan
 
Anybody know how to keep from losing your rub to the pan that the brisket has been refrigerated in? Half my rub stuck to the pans this morning. Perhaps I used too much oil. Perhaps it was caused by the fat side being down? Maybe some Saran Wrap in the bottom of the pan would help? But rub might stick worse to the Saran Wrap?

Leo 08-07-2019 09:36 PM

Quote:

Originally Posted by ACC (Post 23765181)
Anybody know how to keep from losing your rub to the pan that the brisket has been refrigerated in? Half my rub stuck to the pans this morning. Perhaps I used too much oil. Perhaps it was caused by the fat side being down? Maybe some Saran Wrap in the bottom of the pan would help? But rub might stick worse to the Saran Wrap?

Try putting it on a rack. It’ll help the rub dry onto the meat as well.

SWFinatic 09-09-2019 07:44 AM

SWFinatic
 
Quote:

Originally Posted by ACC (Post 23765181)
Anybody know how to keep from losing your rub to the pan that the brisket has been refrigerated in? Half my rub stuck to the pans this morning. Perhaps I used too much oil. Perhaps it was caused by the fat side being down? Maybe some Saran Wrap in the bottom of the pan would help? But rub might stick worse to the Saran Wrap?

I've always wrapped my brisket in plastic wrap after seasoning and never had a problem losing rub. The cling wrap won't work. Use traditional plastic wrap (I like the stuff from Walmart).

BURTONboy 09-09-2019 11:43 AM

Season one side and let sit for a maybe 20 minutes before flipping and seasoning other side. This will help tremendously. What i've been doing lately it seems, is seasoning the 'bottom' side and letting sit for awhile as I let the meat get to room temp, and then when I put it on the pit I season the 'top' side. That way I know i'll have one side well seasoned while it's on the pit and cooking. Seems the seasoning draws in better the warmer the meat is anyhow, so it should help to draw in pretty well while cooking for the first hour or so.


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