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-   -   Brisket Rub (http://www.bbq-brethren.com/forum/showthread.php?t=88211)

Big Jim BBQ 07-09-2010 12:37 PM

Brisket Rub
 
I know I will probably get humpteen million different answers , but I'm going to try my first Brisket this weekend and want to know what your favorite rubs are for brisket.

Also, I have 2 options. I can smoke it on my Charbroil Bandera Smoker or on my Charbroil CB940X grill indirect. What do you'all think?

hcj3rd 07-09-2010 12:41 PM

Well I'm partial to Plowboys Bovine Bold for my brisket. I have used and like Texas BBQ Rub Wild also. Not familiar with either of those pits but I would probably try the offset. Good Luck.

wildflower 07-09-2010 12:53 PM

1st one, a little pepper and some GP then slow cook :thumb:

cowgirl 07-09-2010 12:54 PM

On brisket I prefer kosher salt and cracked black pepper... I love the taste of good beef and do not use a dry rub. :wink:
With pork, I go crazy with dry rubs, cures and injecting. :becky:

devious 07-09-2010 12:59 PM

ive used bovine bold a few times, but im with cowgirl, salt and pepper is the way i enjoy it the most

luke duke 07-09-2010 01:56 PM

Quote:

Originally Posted by cowgirl (Post 1332625)
On brisket I prefer kosher salt and cracked black pepper...and do not use a dry rub.

Are you using wet salt and pepper? :-D


Keep it simple on your first brisket.
Rub with kosher salt and coarse ground black pepper. I use a ~40/60 mixture.
You can cook it anywhere from 225-325. I would start on the lower end.
Wrap in foil when it is ~160F (don't add any liquid to the foil).
Pull it at 195F.
Toss it in a cooler for 2-4 hours.
Slice and Enjoy.

This is still how I cook briskets when I am cooking for large groups. When you get a little more experience you can start to experiment with different rubs, injections, trimming the brisket, cooking at different temps and pulling at different temperatures.

gpalasz 07-09-2010 01:58 PM

Kosmos cow cover is excellent, plus it has a little bit of heat to it.....great stuff.

big brother smoke 07-09-2010 02:16 PM

I prefer Sweet and SPicy on brisky! :icon_blush:

darthtrader 07-09-2010 02:30 PM

I'm a big fan of Popdaddy aka barbefunkoramaque's tri-level rub method. Best bark I've ever had on a brisket. Best brisket I've ever tasted, for that matter.

Saiko listed ingredients here:

http://www.bbq-brethren.com/forum/sh...ad.php?t=66185

You can also watch some videos on Popdaddy's Youtube channel here:

http://www.youtube.com/user/Popdaddy.../8/QG1oWP1uzY4

Brian in Maine 07-09-2010 03:21 PM

I'm partial to "The Slab's Wow Up Your Cow'. I make my own rubs for chicken, and pork, but haven't found anything that I like as well for Beef. I rub it down with a little worcestershire first.

gordi 07-09-2010 05:49 PM

What about injecting?

Smokin' D 07-09-2010 06:28 PM

Montreal Seasoning is nice on a brisket. Plowboy's Bovine Bold is real good too.

MilitantSquatter 07-09-2010 08:21 PM

keep it simple for your first cook... salt, pepper, maybe some cayenne, garlic if you want to up it a notch.



Quote:

Originally Posted by gordi (Post 1332927)
What about injecting?

IMO, not a good idea...especially for first brisket.

you won't fully know if the rub was a success or not, or if you cooked it right if the injection was not there.

TN_BBQ 07-09-2010 08:45 PM

Try some off the shelf chilli powder

T.K. 07-10-2010 07:54 AM

Head Country & Coarse Black Pepper is great for a rub. If you want to inject, Kosmos is a great product or you can stick with Beef Broth or Water.


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