# It's Grilling Season - Marinade / Rub Recommendations

**URL:** <https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430>\
**Category:** NYSpeed Off Topic\
**Created:** [June 13, 2011, 1:09pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430 "2011-06-13T13:09:10Z")\
**Posts on this page:** 5\
**Page:** 3

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**Author:** ![KENLUDE97](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/kenlude97/32/7464_2.png) [@KENLUDE97](https://forums.speedlife.net/u/KENLUDE97)\
**Post date:** [August 3, 2011, 10:56am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/41 "2011-08-03T10:56:51Z")

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> [@FadetoBlack](#):
>
> Bump.
> 
> Who here uses lump charcoal? Not briquettes, straight up lump charcoal. What brand do you use and where do you get it?

> **[The Lump Charcoal Database Reviews -- Naked Whiz Charcoal Ceramic Cooking](https://nakedwhiz.com/lumpindexpage.htm?bag)**
>
> Reviews of many brands of lump charcoal, with viewer ratings.

I use Wegmans brand Lump Charcoal in my smoker, its CLOSE to my house, they almost always have it. It seams to burn nice, not too much leftover ash.

Seasoning - My rub is usually a seasoning that my wife came up with, brown sugar based. I have found great rewards with Brining my Pulled Pork and required for my Brisket. SOO moist and juicy!

My smoker

 ![http://i6.photobucket.com/albums/y205/KENLUDE97/Smoker.jpg](https://canada1.discourse-cdn.com/flex034/uploads/speedlife/original/3X/4/9/49229ed970c7d264fd2acbbf3d58295535ff2c33.jpeg)

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**Author:** ![OfficerK](https://avatars.discourse-cdn.com/v4/letter/o/4da419/32.png) [@OfficerK](https://forums.speedlife.net/u/OfficerK)\
**Post date:** [August 3, 2011, 11:35am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/42 "2011-08-03T11:35:12Z")

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I also brine in a seasoned bath, including some meat tenderizing salt. I may try doing injections next time I do a shoulder as well.

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**Author:** ![KENLUDE97](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/kenlude97/32/7464_2.png) [@KENLUDE97](https://forums.speedlife.net/u/KENLUDE97)\
**Post date:** [August 3, 2011, 11:47am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/43 "2011-08-03T11:47:54Z")

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Is there much of a point to injecting if you bring for 24hrs?

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**Author:** ![yamba6](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/yamba6/32/5161_2.png) [@yamba6](https://forums.speedlife.net/u/yamba6)\
**Post date:** [August 3, 2011, 12:48pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/44 "2011-08-03T12:48:25Z")

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“SOMEONE SAY STEAK?”

![http://i670.photobucket.com/albums/vv66/mach1tech/WTF/fluisa.jpg](http://i670.photobucket.com/albums/vv66/mach1tech/WTF/fluisa.jpg)

I’ve said this several times and wondering if it has been done yet by anyone other than me. Cut up Sirloin steak marinade with ketchup, Coca cola, and Italian Dressing. Equal Parts. Let it sit over a day or 2.

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**Author:** ![OfficerK](https://avatars.discourse-cdn.com/v4/letter/o/4da419/32.png) [@OfficerK](https://forums.speedlife.net/u/OfficerK)\
**Post date:** [August 3, 2011, 1:01pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/45 "2011-08-03T13:01:02Z")

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I only brine for 12hrs max, and I think I can get a better flavor throughout the cooking process with injection

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