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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 02-29-2008, 03:11 PM   #1
Que'inKC
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Default Brisket Rub

I'm doing a Brisket this weekend and would like to know if anyone would want to give up a nice Rub to try...I usually use Heffer Dust (Thanks Jay), but I'm about out...

thanks...
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Unread 02-29-2008, 03:22 PM   #2
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I use Lawry seasoning salt and brow sugar sometime chili powder and cumin. Or plain old salt and pepper
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Unread 02-29-2008, 03:47 PM   #3
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I like salt, pepper, and garlic powder. Let it sit until it is moist and then rub with turbinado sugar. MMMMmmm good bark there brother!!!
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Unread 02-29-2008, 03:53 PM   #4
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We use a slightly modified version of KC's rub. Besides being a great rub on brisket, I like to think it keeps a bit of him living on every time we use it.

http://www.bbq-brethren.com/cookbook...,%20MARINADES*

We add a touch of Tony C's per another of KCs versions
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Unread 02-29-2008, 04:07 PM   #5
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If you haven't tried one yet with just salt and pepper give it a shot!
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Unread 02-29-2008, 05:54 PM   #6
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Quote:
Originally Posted by nthole View Post
We use a slightly modified version of KC's rub. Besides being a great rub on brisket, I like to think it keeps a bit of him living on every time we use it.

http://www.bbq-brethren.com/cookbook...,%20MARINADES*

We add a touch of Tony C's per another of KCs versions
I don't do brisket very often, but KC's rub is what I use when I do.
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Unread 02-29-2008, 06:38 PM   #7
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Let's hook up. I've got a brisket rub for you to try. I'll give you some Yardbird, too.

When you doing your brisket?
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Unread 02-29-2008, 07:10 PM   #8
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I agree, salt and pepper is all a brisket needs......oh and some smoke.
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Unread 02-29-2008, 08:13 PM   #9
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I've tried alot of different rubs on brisket, but haven't found anything better than salt and pepper (yet!)
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Unread 02-29-2008, 09:41 PM   #10
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Head Country is a great brisket rub. I can hook you up with a bit of that to try as well.

I'll be home tomorrow putting in a new garage door opener. Give me a shout. We are in the Blue Springs phone book.
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Unread 02-29-2008, 11:21 PM   #11
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I vote for the salt and pepper answer... Just let the meat and the smoke work together.
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Unread 02-29-2008, 11:30 PM   #12
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Quote:
Originally Posted by Plowboy View Post
Head Country is a great brisket rub. I can hook you up with a bit of that to try as well.

I'll be home tomorrow putting in a new garage door opener. Give me a shout. We are in the Blue Springs phone book.
That sounds awesome...I've been waiting to run out of a couple other rubs that I've tried so I can try so of your Yardbird...I've heard it's AWESOME...

I decided to do my brisket tonight, because I've got some family coming over tomorrow...But I will definitely try it next time...
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Unread 02-29-2008, 11:36 PM   #13
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I very much appreciate everyone's advice...I decided to go for a recipe in Paul Kirks book...It was simple and I had all the ingredients...

Thanks again and hope everyone has a GREAT weekend...It's suppose to be in the 60's tomorrow in KC...Yeah!!!
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Unread 03-01-2008, 12:42 AM   #14
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Montreal Steak Seasoning. If you don't like the large bits, run it through a spice grinder.
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Unread 03-01-2008, 11:47 PM   #15
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Here's a good one:

Belly's Texas-Style Dry Rub
Recipe By: Billy Maynard

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper -- ground (heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar -- (white or brown)
1 tablespoon paprika
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