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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-09-2010, 11:37 AM   #1
Big Jim BBQ
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Default 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?
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Unread 07-09-2010, 11:41 AM   #2
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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.
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Unread 07-09-2010, 11:53 AM   #3
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1st one, a little pepper and some GP then slow cook
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Unread 07-09-2010, 11:54 AM   #4
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On brisket I prefer kosher salt and cracked black pepper... I love the taste of good beef and do not use a dry rub.
With pork, I go crazy with dry rubs, cures and injecting.
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Unread 07-09-2010, 11:59 AM   #5
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ive used bovine bold a few times, but im with cowgirl, salt and pepper is the way i enjoy it the most
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Unread 07-09-2010, 12:56 PM   #6
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Quote:
Originally Posted by cowgirl View Post
On brisket I prefer kosher salt and cracked black pepper...and do not use a dry rub.
Are you using wet salt and pepper?


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.
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Unread 07-09-2010, 12:58 PM   #7
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Kosmos cow cover is excellent, plus it has a little bit of heat to it.....great stuff.
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Unread 07-09-2010, 01:16 PM   #8
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I prefer Sweet and SPicy on brisky!
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Unread 07-09-2010, 01:30 PM   #9
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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
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Unread 07-09-2010, 02:21 PM   #10
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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.
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Unread 07-09-2010, 04:49 PM   #11
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What about injecting?
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Unread 07-09-2010, 05:28 PM   #12
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Montreal Seasoning is nice on a brisket. Plowboy's Bovine Bold is real good too.
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Unread 07-09-2010, 07:21 PM   #13
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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 View Post
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.
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Unread 07-09-2010, 07:45 PM   #14
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Try some off the shelf chilli powder
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Unread 07-10-2010, 06:54 AM   #15
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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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