Afterhours #2: Seventeen-Pound Brisket Smothered in Rufus Teague BBQ Sauce
Bringing in the New Year with Mad Meat Sweats and a Dose of Duramax
We recently took delivery of some Rufus Teague BBQ spices and sauces. We like to eat, and they offered, so what else were we to do but politely oblige? Saying no to BBQ sauce is just un-American. Santa also happened to deliver a Weber Smokey Mountain smoker Christmas morning, which we were itchin’ to use. You better believe we connected the dots and used our Rufus Teague products to season the first of hopefully many animals to meet Mr. Weber—a 17-pound beef brisket. Armed with copious internet research and a deep love of beef, we confidently embarked on the 19-hour process of smoking a massive $100 brisket to share with friends and family on New Year’s Eve. We collectively consumed a lot of meat smothered in a lot of sauce, making for the perfect year-end celebration.
Let’s get to the nitty-gritty of the Rufus Teague products used in this inaugural cow consumption festival. Of the two meat rub options, we decided to play it safe and go with Original (Sweet & Savory Herbs & Spices) instead of Spicy (Friggin’ Good Fiery Flavor). After a thin layer of yellow mustard, we liberally applied the rub and well…rubbed it in, having fun but not too much fun. After smoking the meat, we chopped it up (actually shredded, as our knives are crap) and let our guests sauce their own portions.
We had a hearty selection of 16-oz glass bottles of BBQ sauces from which to select: Touch O’ Heat, Honey Sweet, Whiskey Maple, Apple Mash, and Blazin’ Hot. Although all options gained considerable traction, we listed the selections above from most preferred to least preferred. Having the blandest taste buds in the world, I was afraid to try the two spiciest sauces. After positive reports from some of our zestier guests, I trusted their judgment and indeed agreed that the hot sauces were not outrageously unbearable. In fact, I almost found myself preferring the spicy emphasis over the sweet sauces. Overall, though, I dipped juicy brisket into all the Rufus Teague sauces, and thoroughly enjoyed every minute of it.
Yes, the Rufus Teague products tasted delicious. But the thing that really caught my eye was how the company made it all so—fun. Yes, fun. Check out these descriptions:
Kinda Hot. Kinda Not. (Touch O’ Heat)
Concocted by Rufus. Bees Worked Hard, Too. (Honey Sweet)
Go Ahead Take a Nip. Fine Boozy Sweetness. (Whiskey Maple)
Blue Ribbon Delicious. A Bushel of Flavor. (Apple Mash)
Rufus Says Be Careful. This Ain’t No Starter Sauce. (Blazin’ Hot)
A sense of humor goes a long way in what has to be a pretty competitive market of meat sauces. Although the directions may make some feel uneasy, they actually made me feel pretty darn confident: Directions for all: Eat on Meat. Like, this isn’t rocket science. Lighten up and go for it. I appreciated that, and our meal turned out absolutely perfect.
Each BBQ bottle contained this description: It didn’t happen overnight, but Rufus Teague’s sauce has sure come a long way. From the ol’ pot he used to stir it in, to winning competitions all over the place, this sauce hasn’t changed much. If he was still around, there’s no doubt he’d be tellin’ everybody within earshot of how he knew he had something with this recipe from day one. And remember, “Good sauce makes bad barbeque good and good barbeque gooder.” The meat rubs had this description on their labels: It’s pretty simple. When it came to barbecue, Rufus Teague knew what he liked and that’s what he cooked. And from the time he first started mixing up ingredients, he just seemed to have a knack for makin’ stuff taste real good. He always said, “A man doesn’t need a smart brain to cook, just a smart tongue.” Definitely less complicated than your truck’s wiring diagram.
I hadn’t heard of Rufus Teague before, but there’s a good chance you have. Right after receiving the samples, we found a prominent display at a Buc-ee’s convenience store in Fort Worth, Texas. We don’t live there, but maybe Rufus has visited your area.
Where’s the truck tie-in to all this? Well, guys ’n’ gals who own trucks love to BBQ. That’s just a given. You can’t work on your truck all day without good food; you’ll get hangry otherwise, and that’s when wrenches start flying and grown men go ape-**** wild over missing sockets. Secondly, we happened to need a few extra hands to take the bed off of my 2500HD Duramax. We have a Titan fuel tank and AirDog lift pump to install. If you feed ’em, they will come…and then they will pretty much have to help. Keep that in mind next time you need help.
Stay full until next time,