When do you Rub you Brisket?
- Thread starter Pitbull
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Trainwreck
Full Fledged Farker
I rub right before it goes into the pit but then I use a little more salt in my rub.
RichardF
is Blowin Smoke!
I take the brisket out of the fridge, light the pit, come back in and slather brisket with mustard and apply the rub, then put the brisket on the smoker, which by this time is usually between 120* and 140*
HoosierTrooper
Full Fledged Farker
Right before it goes into the inferno. I simply can't believe that the solid particles that make up a rub can be absorbed into a solid piece of meat.
SpammyQ
Take a breath!
That's kind of a personal question that belongs more in Woodpile, isn't it?
Seriously though, I apply the rub right before it goes on the smoker...
Seriously though, I apply the rub right before it goes on the smoker...
Right before it goes on the smoker!
ipls3355
is one Smokin' Farker
Light, rub, cook
Harbormaster
somebody shut me the fark up.
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Pretty much what I do. Except my brisket will sit with the rub on it a little longer, until the pit gets up to 220-250.
And I don't slather in mustard. :icon_sick
B
barbefunkoramaque
Guest
Salt is a carrier of flavor. I too, just before I lay it on. Of course I don't have the space to put 10-15 briskets in a fridge. Neither do Smittys, kreuz, muellers, angelos, zion, salt lick, mikeskas, blacks, Ta'yor Cafe Southside Market, Elgin. Neither did our forefathers.
I specifically do not actually like the taste of marinated brisket. I have done an overnight rubb but I would have to adjust my rubb seasonings to make it work.
bigabyte
somebody shut me the fark up.
I rub just before putting on the pit. I have grown to where I prefer the meat to taste like the best MEAT it can be, and the bark to be there for flavor and added texture. Not to alter the taste of the meat to the spices I am using in the bark. It's a personal thing, and others preferences vary.
Smokin' Gnome BBQ
is One Chatty Farker
8 + hours before, maybe thats my problem. My rub doesnt have alot of salt in it.
Like most of the others..right before while the smoker is heating up.
That's the way I was told to do it the first time, and have really never tried any other way.
The same goes for butt and ribs.
That's the way I was told to do it the first time, and have really never tried any other way.
The same goes for butt and ribs.
Bigmista
somebody shut me the fark up.
Whenever I have time. Usually right before but could be up to a couple of hours before.
Depending on the seasoning I'm using, the night before up to right before it goes in to cook.
bbqbull
Watching over us.
Just before I put them on the pit.
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I use a wet rub. So about 3-4 hours before so it soaks in al ittle and gets pasty.
Bentley
Babbling Farker
Dont cook much brisket except at competitions. After having the meat inspected, will usually inject and rub, then vac seal. Usually around 4-6 pm, so it is about 4-6 hours before it goes on pit.
I do it the night before but it's only because I find it easier to do. Has nothing to do with the taste/flavor.
OSD
is Blowin Smoke!
Right before I put it on the pit.
I use to be the night before guy, but now I am about a 1 hour before I put it on the pit...
