favorite brisket fecipies?

[olive123]

dont like the texas sugarless rub I have tried in the past looking for something new. Smokin with pecan and apple chunks.

[Jorge]

Take a look in the recipe section. TK's Dr. Pepper marinade is highly regarded.

[Bigmofo300lbs]

dont like the texas sugarless rub I have tried in the past looking for something new. Smokin with pecan and apple chunks.


I am with you on that. My Beef rubs always have brown sugar, cayenne & black pepper and salt. From there I mix and match ingredients (i.e. Onion Powder, Garlic Powder, etc...)

[kcquer]

Here's my opinion of rub on a brisket, it does impart a certain amount of flavor into the meat but not much, and when sliced the rub to meat ratio is such that you don't notice it much. The important part that rub plays on a brisket is to crust up and hold the juices in the meat. Gotta have sugar for that. I like brown sugar and usually use it, sometimes I'm in too big a hurry or too lazy to sift it so it mixes well with the other ingredients so I use white and can't really after 12-16 hours it the cooker tell much difference.
A mix of 1/3 sugar, 1/3 salt, and 1/3 spices is a good general proportion to start with. You can dial in the spice ingredients to suit your own tastes.

[jt]

I use a brown sugar rub for almost everything. It flavors the meat very well (My opinion - differs a little from Kc's, but that's what's great about this site!) and since I haven't put one back on the rack after I unfoil it (that's grub time, baby!) I haven't had crisp edges or burnt ends. I'm gonna have to read more about that to fully grasp where to cut, etc. My rub is equal parts of: chili powder, coarse (kosher) salt, coarse black pepper, paprika and brown sugar. I add about a tablespoon of cayenne per 1/3 cup of chili powder because I find commercial chili powders fairly bland.

This is what I use on brisket, drunk chickens, and pork butts. Usually rub the brisket & pork the night before. Birds I do while the fire is starting.

[Bigmofo300lbs]

Brown sugar seems like the magic ingredient.

[kcquer]

It flavors the meat very well (My opinion - differs a little from Kc's, but that's what's great about this site!)


My point was that I use about the same amount of rub on a rack of ribs as I do on a 12# packer brisket. The effect on a pound or perhaps a bit more of pork that comes off a rack of ribs is far greater than the effect on 9# of cooked brisket. For ribs especially I always use brown sugar usually dark as it has more molasses like flavor to it. On something that cooks as long as a brisket the effect of caramelization is the main remaining flavor from either type of sugar.

[jt]

My point was that I use about the same amount of rub on a rack of ribs as I do on a 12# packer brisket.

Gotcha. And I may use a lot more rub than I'm supposed to. Don't know. I do know it sticks better after I started spraying with apple cider vinegar before I apply the rub. For me, that works better than rubbing with mustard, and I think I understood the vinegar to be the big key there anyway. Planning on trying a spice shaker (with enlarged holes) after I empty one and see if that works better for applying rub evenly over the meat surface.

I know when I take a bite of brisket or pork however, I prefer the stuff closer to the outside that has more of the rub on it! Then again, I don't use a sauce on it - except on pulled pork. I love a hot, spicy.....uh, this is q-talk, right? :D - I love a hot spicy sauce on pulled pork.

[kcquer]

And I may use a lot more rub than I'm supposed to

Me too.

Planning on trying a spice shaker (with enlarged holes) after I empty one and see if that works better for applying rub evenly over the meat surface.

Ever see a pastry chef on tv decorate a chocolate cake with powdered sugar, that's how I apply my rub. I use a large serving spoon to load it in a large wire sieve or sifter then hold the sieve over the meat and tap the sieve with the spoon. It also keeps meat contaminated hands out of the rub so you can save what you don't use. I usually spray vinegar, apply rub, spray again and sprinkle more rub. I should probably only do this once, but I love the spices even if it is just a little on on the edge of a slice of brisket.

Then again, I don't use a sauce on it

I love bbq sauces, the truth is on cook day I almost never get a bottle out of the fridge, sauce is for leftovers.

[BigAl]

I use Head Country Seasioning from www.headcountry.com for Brisket and ribs. Mustard first then apply Head Country. There is a lot of stuff in Head Country Seasoning, I don't know or care what. When on ribs, it starts working right away, breaking down the fat and the meat looks like it is sweating. If your hands are wet and it gets on 'em, your hands will start burning. I have had great brisket with this. As an experment, I just ordered a Texas rub that I will report on.