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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-09-2010, 11:37 AM | #1 |
Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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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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07-09-2010, 11:41 AM | #2 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
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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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07-09-2010, 11:53 AM | #3 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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1st one, a little pepper and some GP then slow cook
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07-09-2010, 11:54 AM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-09-2010, 11:59 AM | #5 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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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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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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07-09-2010, 12:56 PM | #6 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
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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Thanks from:---> |
07-09-2010, 12:58 PM | #7 |
is one Smokin' Farker
Join Date: 11-01-07
Location: Okiehoma
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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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07-09-2010, 01:16 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I prefer Sweet and SPicy on brisky!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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07-09-2010, 01:30 PM | #9 |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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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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WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker |
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07-09-2010, 02:21 PM | #10 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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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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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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07-09-2010, 04:49 PM | #11 |
Is lookin for wood to cook with.
Join Date: 06-22-10
Location: Selah,WA
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What about injecting?
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Taste the food not the fuel ! |
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07-09-2010, 05:28 PM | #12 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Montreal Seasoning is nice on a brisket. Plowboy's Bovine Bold is real good too.
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07-09-2010, 07:21 PM | #13 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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.
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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07-09-2010, 07:45 PM | #14 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Try some off the shelf chilli powder
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07-10-2010, 06:54 AM | #15 |
On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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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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T.K. - PT's Sweet Heat |
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