Dinner at RUB: We're Done
Let's finish up our dinner at RUB. There's "Q"ing to do!
The recipe for this is available in Paul Kirk and Ardie Davis' new book; America's Best BBQ.
It's right there on page 177!
Take a look at the inside of the holding pit. Meat is cooked in one of the 3 other J&R Pits and transferred to another J&R Pit for holding before it is sliced and served to the guests. One thing I learned during this tour is that everything at RUB is sliced, pulled or chopped to order. There's no pre-portioned baggies of pulled pork or chicken. That's a lot of chopping!
And I leave you with a picture of the point, or deckle or the fatty upper muscle of the brisket. This sumptuous meat will be cubed, re-seasoned and re-smoked to become burnt ends.