-   Q-talk (
-   -   Brisket rub recommendations??? (

DubfromGA 01-14-2013 08:35 PM

Brisket rub recommendations???
Going to smoke a brisket next weekend and would love to know what's worked best for you as far as rub goes.


PatAttack 01-14-2013 08:37 PM

Kosher salt & coarse ground black pepper.

HeSmellsLikeSmoke 01-14-2013 09:04 PM

^^^^^ yep. 50/50

Bludawg 01-14-2013 09:04 PM


Originally Posted by PatAttack (Post 2329062)
Kosher salt & coarse ground black pepper.

All I ever use 50/50 mix Kosher salt/16 mesh Black pepper if you want to get funky with it do a cup & a cup and add 1 bottle Ms Dash Lemon pepper.

Dirtbuddy 01-14-2013 09:12 PM

I used THIS for my last brisket and it was super tasty.

Plaid Palace 01-14-2013 09:15 PM


Originally Posted by Dirtbuddy (Post 2329102)
I used THIS for my last brisket and it was super tasty.

Did you oil it before or after applying the rub? Also, what temp did you cook?

Fo Sizzle My Nizzle 01-14-2013 09:19 PM

Used this for my last few attempts and had great results.

BBQ Bandit 01-14-2013 09:23 PM

General rule of thumb: Start with the basics (salt/pepper first)... need a starting point first.

A foundation or a reference of taste first.

Too complex of a rub would not reveal what did or did not work.

Dirtbuddy 01-14-2013 09:30 PM

Little before applying & cooked @ ~225.

HERE's some light reading from the same site on briskets.

cowgirl 01-14-2013 09:34 PM

Another vote for coarse salt and cracked black pepper.

jmoney7269 01-14-2013 10:52 PM

Chipotle powder and hamburger deluxe,

jorrflv 01-14-2013 10:58 PM

I love meatheads big bad beef rub. I use it on both brisket and tri tip. Yes, I oil before rubbing. The oils help dissolve the oils in the spices and help penetrate the meat.

Does bbq always sous this dirty?

HankB 01-15-2013 12:01 AM

Raichlen's coffee rub for me.

HeSmellsLikeSmoke 01-15-2013 07:17 AM

The smoking wood you use is very important when you use a simple S&P rub. Try post oak if you can find it, or white oak if not.

pike51 01-15-2013 08:39 AM

I like salt, pepper, and paprika.

All times are GMT -5. The time now is 07:16 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.