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Unread 05-10-2013, 08:20 PM   #1
NCGuy68
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Default Brisket Dry Rub

Howdy Fellow Qers,

I'am deep in Hog country and Birds run a close second. Beef isn't slow smoked too much in my neck of the woods and in my case its because of high red meat prices.

However, I scored a small (3.1 LB) brisket point on sale for cheap $$. Problem is, I don't have a 'Nice' Bovine dry rub for it.

Would anyone like to share a Home-Grown Brisket Dry Rub Recipe that might be happy with Southern Red/White Oak or Hickory?

All Suggestions are Appreciated.
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Unread 05-10-2013, 08:31 PM   #2
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Coarse ground black pepper & kosher salt 50/50 some granulated garlic too, eyeball the garlic easy and tasty.
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Unread 05-10-2013, 08:33 PM   #3
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Quote:
Originally Posted by savageford View Post
Coarse ground black pepper & kosher salt 50/50 some granulated garlic too, eyeball the garlic easy and tasty.
I like some granulated onion and chili powder as well.
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Unread 05-10-2013, 09:33 PM   #4
OutlawSwine
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If this is your first brisket, you can't go wrong with a simple S&P rub. Everyone should try that at least once, then build off of that.
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Unread 05-10-2013, 09:40 PM   #5
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Yep, can't go wrong with kosher salt, pepper, onion powder and garlic powder.
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Unread 05-11-2013, 04:18 AM   #6
NCGuy68
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Thanks Gents.

It sounds like 'just keep it simple' nothing exotic. Right? Or am I missing something?
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Unread 05-11-2013, 05:57 AM   #7
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Nope, you're not missing a thing, k.i.s.s is a grerat way to go!

KC
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Unread 05-11-2013, 06:33 AM   #8
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I also like adding some lemon pepper to that basic rub. Best of luck with the cook!
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Unread 05-11-2013, 08:19 AM   #9
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Salt and pepper and try adding one spice at a time to go with whatever you are cooking. This should help in your choice.
Attached Files
File Type: pdf Herb_and_Spice_Chart.pdf (233.0 KB, 38 views)
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Unread 05-11-2013, 08:32 AM   #10
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The Brethren speak the truth. S&P will do the trick.
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Unread 05-11-2013, 09:07 AM   #11
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Great H & S chart Mark - Thanks.

I hear Ya Johnny - you Texans usually do Bovine Justice.

Heres what I'am going with:

2 TBS Kosher Salt.
2 TBS Turbinado Sugar.
1 tsp Coarse Black Pepper.
1 tsp Garlic Powder.
1 tsp Onion Powder.
1 tsp Smoked Paprika.

Slather on the yellow mustard and add the above. Wrap and into the Frig overnight.

Then my Sweetie said, "If your gonna do that cow, you better do that 8LB Boston Butt in the freezer". No problem I'am thinking - I know my way around a Hog....

I appreciate all the help and suggestions Gents.

Enjoy your Q.
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Unread 05-11-2013, 11:33 AM   #12
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Quote:
Originally Posted by NCGuy68 View Post
Great H & S chart Mark - Thanks.

I hear Ya Johnny - you Texans usually do Bovine Justice.

Heres what I'am going with:

2 TBS Kosher Salt.
2 TBS Turbinado Sugar.
1 tsp Coarse Black Pepper.
1 tsp Garlic Powder.
1 tsp Onion Powder.
1 tsp Smoked Paprika.

Slather on the yellow mustard and add the above. Wrap and into the Frig overnight.

Then my Sweetie said, "If your gonna do that cow, you better do that 8LB Boston Butt in the freezer". No problem I'am thinking - I know my way around a Hog....

I appreciate all the help and suggestions Gents.

Enjoy your Q.

Remember the pics/pRon!
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Unread 05-11-2013, 01:15 PM   #13
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I like some light brown sugar in my rub , garlic powder , onion powder, kosher salt , black pepper , wet brisket with worchestisire sauce then apply rub , make sure when using sugar you keep your heat below 300*
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Unread 05-11-2013, 01:20 PM   #14
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Brisket only needs Salt & Pepper, Sugar got no place around it, If you cook it right the natural sugar in the meat and Fat will form the Sugar Cookie in that thin Fat layer that ya'll scrape off.. Oh the uneducated
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Unread 05-11-2013, 01:26 PM   #15
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just throwing out ideas , most brisket rubs contain sugar , so to each his own
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