Brisket and your Rub (For the Funky Only)

[bigabyte]

Great post! I agree about salt carrying flavor.

[Norcoredneck]

Originally Posted by bigabyte

Great post! I agree about salt carrying flavor. Scientifically speaking of course

Helped clarify.

[HeSmellsLikeSmoke]

So, does this explain why the post oak smoke "flavor" is so intense in the savory bark and deep into the brisket at Kreuz's, Smitty's and Black's?

To my taste buds, that is what distinguishes central texas brisket from any other I have tasted. The simple, primarily salt and pepper, rub lets the beef flavor come out, but the smoke does the talking.

Although I am not fond of funk or obfuscation, this is a great discussion.

[Desert Dweller]

English is hard enough for me to understand...

[DDave]

You crack me up, man. I love your style. I saw several of your YouTube videos before I found the Brethren

Great information on the rubs.

I liked the Larry Graham video too.

Dave

[BarberQue]

Very cool post!! Thanks for the documentary.

[JD McGee]

Originally Posted by JD McGee

I tried really hard to follow this one because I can use all the help I can get with my brisket. I took Paul's class last year and his brisket rub has 9 ingredients...believe it or not...there is not a lick of George Clinton by his self...it's combined with garlic..."Garlic Clinton"...

Gotta add to my post here...

This is Paul's Brisket Rub from his book "Championship BBQ"...not sure if it is the one we used at his Pit Master class last year because it was pre-made and supplied to all participants. But...it has the same ratios and number of spices that he required us to use when building our own rubs. The only difference was that we did not use Worcestershire sauce as a pre-rub marinade.

1/2 cup Worcestershire sauce
1/4 cup dark brown sugar (packed)
1 tablespoon garlic salt
1 tablespoon coarse black pepper
1 tablespoon sweet Hungarian paprika
1 tablespoon chili powder
1 teaspoon celery salt
1/4 teaspoon ground allspice
1/4 teaspoon ground thyme

This is enough rub for a 7-12 lb brisket. It is smoked @ 230-250 degrees indirect for 45-60 minutes per lb.

Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?

[BigAl]

Originally Posted by barbefunkoramaque

Attachment 24265
Pitmaster T

Why post a link to a video that is "no longer available"

[BigAl]

Well after the 4th try, it worked.

[Rick's Tropical Delight]

i saw george clinton and the p-funk all-stars with the violent femmes opening for them.


so the violent femmes would be what... lavender?

[barbefunkoramaque]

Originally Posted by DDave

You crack me up, man. I love your style. I saw several of your YouTube videos before I found the Brethren

Great information on the rubs.

I liked the Larry Graham video too.

Dave

My crack induced videos are designed to bring more people into this great forum. I honestly love this forum and its an honor to promote it and get new members in. Welcome to the BB.

[barbefunkoramaque]

Originally Posted by JD McGee

Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?

I don't wrap. I don't mop. bUT i DO REST. My Bark looks the same... Thanks to Thirdeye's tip my ring looks the same too. I have no digital cam and the resolution on my video is not good enough. In essense, thirdeyes bark I use because its a good sample and A GOOD PHOTO.

[barbefunkoramaque]

Originally Posted by rick's tropical delight

i saw george clinton and the p-funk all-stars with the violent femmes opening for them.


So the violent femmes would be what... Lavender?

v8 lol

[thirdeye]

Originally Posted by JD McGee

Funk...if I'm following your drift...you recommend more salt (as a flavor carrier) than anything else. If that is the case how can we achieve the awesome bark shown in Wayne's brisket pic (not knowing his ingredients) without a sugar based rub or mop?

Rule # 12 from my Ramblings Of A Briskateer is:

Never use sugar in your brisket rub .... I was taught not to use a sugar based rub, and that is one thing I have stuck with.

So, I know for sure I didn't have any sugar on it.....I can't say for sure what I used on that particular brisket but I can tell you this.....My choice of seasoning is very basic and I apply it 2 or 3 hours before cooking. I've never actually measured the amounts. (although recently, I've been getting some pointers as to the ratio from a guy in the know ) As a minimum seasoning I use fine grind canning or sea salt, coarse black pepper, and cayenne. (if this is mixed ahead of time and stored in a Mason jar something special happens, it's better than just sprinkling on the ingredients separately). Adding granulated garlic and sometimes granulated onion (my favorite being the toasted granulated onion from Penzey's) is the next option.

My next choice for seasoning is a Smokey Hale mixture of

1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika

[Rick's Tropical Delight]

Originally Posted by barbefunkoramaque

v8 lol