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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 01-15-2013, 09:43 AM   #16
JS-TX
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Too many good ones to name, just depends on what type of flavor you want. 50/50 course pepper and kosher salt works (adding some salt free lemon pepper is also good, thanks AK!) Oak Ridge Black Ops or their Comp. beef/pork, Bovine Bold, Smoking Guns hot.... etc..
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Unread 01-15-2013, 09:51 AM   #17
hogzgonewild
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McCormick's Cowboy Rub....available in all major grocery stores. It's a mix of Salt, pepper, dehydrated garlic, coffee, cocoa, etc.
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Unread 01-15-2013, 10:14 AM   #18
tjv
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I prefer 1/3 kosher salt, 1/3 fresh coarse pepper, 1/3 minced (roasted or not) garlic. Rub brisket with Worcestershire before applying rub. Fresh pepper ground in coffee grinder is best. All ingredients match up great with each other on size and go perfect with beef.



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Unread 01-15-2013, 10:53 AM   #19
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S&M Peppered Cow!!!!!
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Unread 01-15-2013, 11:03 AM   #20
CarolinaQue
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50/50 of kosher salt and course black pepper and add 1/4 of total amount granulated garlic.

So, if you use 1/2 cup each of salt and pepper for 1 cup total, add 1/4 cup of granulated garlic. This had become my go to base and I use it straight up on many things lately.
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Unread 01-15-2013, 12:36 PM   #21
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I used this rub last weekend and it turned out really good. This makes enough for like 4 or 5 briskets but you can cut it down. I used this rub the night before. Then right before i put it on i use some more black pepper.

Rub
1/3 cup garlic powder
1 1/2 Tbsp ground cumin
2 1/3 cup dark brown sugar
1 Tbsp cayenne pepper
1/4 cup ground cinnamon
2 cup ground coffee (espresso grind)
2 cup kosher salt
1/2 cup ground black pepper
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Unread 01-15-2013, 02:28 PM   #22
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Quote:
Originally Posted by Bludawg View Post
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.

I like the idea of adding Lemon Pepper to it. I will have to try that next time.
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Unread 01-15-2013, 04:15 PM   #23
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Your main ingredient is salt and how much depends on your taste.
Start with 3/4 tsp morton's kosher salt per pound (1 part) add an equal amount of coarse black pepper. 1/2 part paprika. Then add granulated garlic and cumin to taste.
I also add about 1/16 part Msg. It is easier to reproduce if your final measurements are by grams. (You can back into the salt and pepper measurements).
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Unread 01-15-2013, 04:37 PM   #24
JD McGee
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Peppered Cow, Super Secret Steak Rub, Cow Cover...not necessarily in that order...lol! :sly:

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Unread 01-15-2013, 05:46 PM   #25
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I go with the salt/pepper and do a light dusting of garlic powder as well as a very light dusting of cumin.

Though, as everybody said, can't really go wrong with S&P.
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Unread 01-15-2013, 07:59 PM   #26
Captain Dave
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My briskets usually have a layer of fat... to oil would be redundant. I add some garlic powder to the salt and pepper.
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Unread 01-15-2013, 08:33 PM   #27
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I done a brisket flat a cpl weeks ago and upon opening my spice cabinet i realized i was running low on everything. I had a shaker of Montreal steak seasoning from McCormick so in a pinch thats what i used, when i pulled it to wrap and rest i sprinkled it lightly with brown sugar and it was pretty tasty!

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Unread 01-15-2013, 09:02 PM   #28
AustinKnight
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I love the dirty dalmatian rub(kosher salt, course pepper, and Mrs Dash lemon pepper) o what a wonderful world....
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