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View Full Version : Brisket Rub???


BurninTree BBQ
05-15-2011, 08:47 PM
I know no one is gonna give up there secrets but what are people using? Thanks

big brother smoke
05-15-2011, 09:02 PM
A lot of teams use Bovine Bold. I use my own stuff.

JD McGee
05-15-2011, 09:02 PM
Two of my favorites are Kosmo's "Cow Cover" and Plowboy's "Bovine Bold"...:thumb:

redneck cooker
05-15-2011, 09:15 PM
1 rub i use for brisket is Smokin guns (hot) but layer it with?:confused::becky:

huminie
05-15-2011, 09:25 PM
I hear some teams do well with Butcher's Premium rub...at least as a base.

Smokin Mike
05-15-2011, 09:34 PM
Plowboys bovine bold here! no mixing.

BurninTree BBQ
05-15-2011, 09:41 PM
I have heard nothing but good things about the Bovine bold

watertowerbbq
05-15-2011, 10:02 PM
Smokin Guns Hot

chromesporty
05-15-2011, 10:16 PM
1 rub i use for brisket is Smokin guns (hot) but layer it with?:confused::becky:
I KNOW!! I KNOW!! But I'll never tell! :tape2::tape2::tape2:.:thumb:

Smokesman
05-15-2011, 10:23 PM
You may find this helpful...I know I did! These are the notes I took during the comp brisket round table Rempe did over a year ago.

3/30/10 - BBQ Central Radio Central Show
Brisket Roundtable Notes:
rg - rod gray, pellet envy
dw - darren warth, iowa smokey d's
sf - steve farrin, i smell smoke

dw cooks on a wsm and fec100
whole packers - rg buys swift choice cert angus 15# wp's
number - all cook 2 briskets at comp
selection - good marbling, flexible, thick even flat
trimming - cook whole, trim a lot of fat off point, very little off flat
injection - rg and dw both use butchers injection
precook - brisket on cooker cold, rub minimum 4 hrs before cook
rub - dw & rg use smokin' guns hot rub, rg uses sgh on 3 of 4 categories, dw uses sgh on all categories
cook - dw starts on wsm for 2 hours then onto fec100, rg puts on at 3 am.
wood - rg - pecan, dw - cherry, sf - pecan/cherry mix
temp - dw 245/250, sf 250, rg 275
mop/baste - all none, leave em alone for first 4 hours
foil - all foil, rg wraps after 4 hours, above 170 good bark, rg add 1/4 cup beer mop from smoke spice cookbook, dw uses 1/2 pbr and half worst sauce, sf uses stubbs beef marinade
temp - above 198 start using probe and go by feel, rg "my probe needs glide in and out with almost no resistance."
burnt ends - all put them in the box but only if good
holding - rg & sf wants brisket off between 9 and 10 am and in cambro, sf lets brisket rest for 1/2 hr before going into cambro
boxes - sf parsley, dw parsley/let combo, rg parsley - amounts, all put in 6 to 10 slices with burnt ends - box full of meat!!!
slicing - all slices from middle of brisket flat from point back
saucing - rg blues hog mixed w/ some head country bbq sauce for brisket, sauces only the top of the flat, nothing on the face, spritzs with water for look of moisture, wants the product turned in as fast and hot as possible.

Chucktown
05-15-2011, 11:03 PM
That's some mighty good info. right there. Thanks!

BurninTree BBQ
05-15-2011, 11:08 PM
Very nice

biggs98
05-15-2011, 11:54 PM
Tastylicks BBQ- Black Barts Brisket Rub:thumb:

WhiskeyBentBBQ
05-16-2011, 12:48 AM
Kosmo's Cow Cover with a chaser of 3 EyZ on top for us has provided pretty good results.

kcmike
05-16-2011, 02:03 AM
I know we're new on the market, but our Comp. Beef & Pork rub has already landed many top ten calls on brisket for our sponsored teams. As a matter of fact, we're sneaking up on almost 100 top-ten calls since just this past August when we started sponsoring teams...

2010/2011 Contest Results Summary Spreadsheet (https://spreadsheets.google.com/spreadsheet/lv?key=0AgtAmMIKiULHdHpCWFZNMHRLa0pDbERvMFVGM2l2aV E&hl=en)

Just something to think about.

Mike

Chipper
05-16-2011, 06:06 AM
Bovine Bold and a little extra salt, pepper, and garlic. Great stuff, and I just need to cook it next time.

smalls65
05-16-2011, 07:54 AM
Bovine Bold...:thumb:

roksmith
05-16-2011, 08:23 AM
Don't worry so much about the rub. Worry about technique. Any decent rub can win.. including a straight salt and pepper rub with proper cooking technique.

MoKanMeathead
05-16-2011, 12:29 PM
Smokin Guns Hot here

AZScott
05-16-2011, 12:44 PM
Don't worry so much about the rub. Worry about technique. Any decent rub can win.. including a straight salt and pepper rub with proper cooking technique.


I never used to think that and I experimented with a ton of rubs hoping to find the "one" for brisket. Now, I don't think it matters that much for pork or brisket since most of the flavor is going into the meat from the injection and then onto the meat from the sauce. I don't feel the same way about rubs on chicken and ribs since it has much more of a chance to be noticed.

Ford
05-16-2011, 12:56 PM
slabs

kcmike
05-16-2011, 02:32 PM
I'll be at the GAB this Friday giving out free samples, PM me your team name and location and I'll stop by and hand-deliver samples of our stuff...

Mike Trump
Oakridge BBQ

BurninTree BBQ
05-16-2011, 09:19 PM
Thanks for all the responses.

ZBucket
05-16-2011, 09:37 PM
Bovine Bold + Plowboys

Jacked UP BBQ
05-16-2011, 10:00 PM
Sea Salt, oregano, black pepper, sugar, garlic and onion flakes! Thats it!

Sledneck
05-17-2011, 08:42 AM
slabs wow up your cow then a layer of homebbq.com beef rub. with the exception of once which i might add involved a car wreck , i have beat jacked up with this combination every time

Sawdustguy
05-17-2011, 09:50 AM
slabs wow up your cow then a layer of homebbq.com beef rub. with the exception of once which i might add involved a car wreck , i have beat jacked up with this combination every time

I thought you try to make your brisket entry taste like steak.:heh::becky:

Plowboy
05-18-2011, 12:30 AM
Thanks for all the Bovine Bold mentions, folks. You never hear me talk about how great our products are or how many awards have been won, etc., etc. Facebook and the forums are litered with people pimping their products these days. I've always let our products speak for themselves. Some people love them. Some don't. That's okay. The fact that anyone wants to buy anything I've made still amazes me. It is still a thrill to see our name on a self. I appreciate all the support.

Sledneck
05-18-2011, 08:09 AM
I thought you try to make your brisket entry taste like steak.:heh::becky:

Of course i do but thats all in the magic of the A-1 sauce. The rubs just complement it.