Brisket rub recommendations???

DubfromGA · 01-14-2013, 08:35 PM

Going to smoke a brisket next weekend and would love to know what's worked best for you as far as rub goes.

Thanks!

PatAttack · 01-14-2013, 08:37 PM

Kosher salt & coarse ground black pepper.

HeSmellsLikeSmoke · 01-14-2013, 09:04 PM

^^^^^ yep. 50/50

Bludawg · 01-14-2013, 09:04 PM

Quote:

Originally Posted by PatAttack

Kosher salt & coarse ground black pepper.

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.

Dirtbuddy · 01-14-2013, 09:12 PM

I used THIS for my last brisket and it was super tasty.

Plaid Palace · 01-14-2013, 09:15 PM

Quote:

Originally Posted by Dirtbuddy

I used THIS for my last brisket and it was super tasty.

Did you oil it before or after applying the rub? Also, what temp did you cook?

Fo Sizzle My Nizzle · 01-14-2013, 09:19 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=109565

Used this for my last few attempts and had great results.

BBQ Bandit · 01-14-2013, 09:23 PM

General rule of thumb: Start with the basics (salt/pepper first)... need a starting point first.

A foundation or a reference of taste first.

Too complex of a rub would not reveal what did or did not work.

Dirtbuddy · 01-14-2013, 09:30 PM

Little before applying & cooked @ ~225.

HERE's some light reading from the same site on briskets.

cowgirl · 01-14-2013, 09:34 PM

Another vote for coarse salt and cracked black pepper.

jmoney7269 · 01-14-2013, 10:52 PM

Chipotle powder and hamburger deluxe,

jorrflv · 01-14-2013, 10:58 PM

I love meatheads big bad beef rub. I use it on both brisket and tri tip. Yes, I oil before rubbing. The oils help dissolve the oils in the spices and help penetrate the meat.

Does bbq always sous this dirty?

HankB · 01-15-2013, 12:01 AM

Raichlen's coffee rub for me.

HeSmellsLikeSmoke · 01-15-2013, 07:17 AM

The smoking wood you use is very important when you use a simple S&P rub. Try post oak if you can find it, or white oak if not.

pike51 · 01-15-2013, 08:39 AM

I like salt, pepper, and paprika.

01-14-2013, 08:35 PM	#1
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Brisket rub recommendations??? Going to smoke a brisket next weekend and would love to know what's worked best for you as far as rub goes. Thanks! __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-14-2013, 08:37 PM	#2
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Kosher salt & coarse ground black pepper. __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

01-14-2013, 09:04 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	^^^^^ yep. 50/50 __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-14-2013, 09:12 PM	#5
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	I used THIS for my last brisket and it was super tasty. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

01-14-2013, 09:19 PM	#7
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...d.php?t=109565 Used this for my last few attempts and had great results. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-14-2013, 09:23 PM	#8
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	General rule of thumb: Start with the basics (salt/pepper first)... need a starting point first. A foundation or a reference of taste first. Too complex of a rub would not reveal what did or did not work. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-14-2013, 09:30 PM	#9
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Little before applying & cooked @ ~225. HERE's some light reading from the same site on briskets. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

01-14-2013, 09:34 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Another vote for coarse salt and cracked black pepper. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-14-2013, 10:52 PM	#11
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Chipotle powder and hamburger deluxe, __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-14-2013, 10:58 PM	#12
jorrflv Knows what a fatty is. Join Date: 11-14-12 Location: North Las Vegas, NV Downloads: 0 Uploads: 0	I love meatheads big bad beef rub. I use it on both brisket and tri tip. Yes, I oil before rubbing. The oils help dissolve the oils in the spices and help penetrate the meat. Does bbq always sous this dirty? __________________ UDS, COS, iGrill, Love to BBQ

01-15-2013, 12:01 AM	#13
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Raichlen's coffee rub for me. __________________ Weber Crazy

01-15-2013, 07:17 AM	#14
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	The smoking wood you use is very important when you use a simple S&P rub. Try post oak if you can find it, or white oak if not. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-15-2013, 08:39 AM	#15
pike51 On the road to being a farker Join Date: 03-28-12 Location: Valdosta, GA Downloads: 0 Uploads: 0	I like salt, pepper, and paprika. __________________ Chargriller Duo w SFB