Tips for Beef Dry Rub Grilling with Fruit Brisket Heaven

We marinate beef briskets and bottom rounds in fruit and onions!  Pin It

Woop there it is.

Russel writes in from North Carolina:   "Dear Wayne - your beef picture up on there is just too pretty to be real. Did you decorate it up with orange slices just for the website or does that crap really work? I thought you only use the dry rubs."

Hell yeah it's real. See the orange slices at work!

Well Russel, it's real, and it's ours, (see above) and in fact we have some grilling tips for you.  Dry Rub Grilling is perfected when you find your niche seasoning blend.  The experimentation however, does not stop there.  Mixing other components with your dry rub can take your grilling to a whole new level. I can't tell you all my grillmaster trade secrets but I will share this in regards to Fruit:

Tips and Tricks:

§ Experimenting with paper thin layers of sliced oranges, lemons, and limes atop my meats while the meat is marinating in the fridge provides a nice light citrus flavor.  In case you haven't noticed, I also do this with paper thin white onion slices.  So on top my marinade, I have a mix of orange and onions.  I like to think of this as adding some sugar and some tang.

Marinating for 12 hours or less will give you a slight "hint" of sweetness. I leave mine in the fridge for 24-48 hours at least. This gives the fruits time to soak into the meat.

Now one would think you remove this fruit prior to grilling but I don't.  I sear the meat with the citrus still present. Even if the sliced fruit drops into your charcoal or gets stuck onto the the grate area, the aroma is still there and hell, we've eaten the crispy onion and fruit pieces too.

Experimentation with fruit on top of dry rub takes your meat to a whole new level of heaven. Just goes to show there is such a thing as a fruity hillbilly!

Read this post here for my optimum gluten-free Citrus Marinade recipe!

Pitmaster in Action Beef Ribs Pork : Barbeque in the Making

Here is Wayne with cousin Dale smoking some meat on his barbecue pit. Wayne uses a five step grilling process wherein most meats must go through the smoking process. This time Wayne has come prepared, he's pulled out his second pit (right backside) to prevent running out of food before lunchtime! On the main front grill (left to right) you'll see to right he's got smoked turkey legs, pork ribs, and cooked beef (you think it's brisket but he is famous for using bottom round).

The beef will be removed soon and thinly sliced, for Famous Texas Beef Subs, BBQ Beef Subs, and our version of the Philly (let's say Texas) Cheesesteaks!  Now the ribs will have ample grill space to cook.  In the back right of the photo, you'll see Wayne's custom smoker is working on the pork hunks over top hardwoods. He uses boneless pork butt and cuts it small, to sear in the flavor. It will then be shredded fresh onsite for the famous Big Fat Daddy's hickory smoked pork bbq. Can you just smell the flavor?  Now I'm hungry.

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