When do you Rub you Brisket?

Pitbull · 12-02-2008, 12:23 PM

I'm curious how long you think it takes to get the best flavor.

As for me, I generally rub the night before and then add a little rub in the morning before I put it on the pit.

Trainwreck · 12-02-2008, 12:26 PM

I rub right before it goes into the pit but then I use a little more salt in my rub.

RichardF · 12-02-2008, 12:31 PM

I take the brisket out of the fridge, light the pit, come back in and slather brisket with mustard and apply the rub, then put the brisket on the smoker, which by this time is usually between 120* and 140*

HoosierTrooper · 12-02-2008, 12:34 PM

Right before it goes into the inferno. I simply can't believe that the solid particles that make up a rub can be absorbed into a solid piece of meat.

SpammyQ · 12-02-2008, 12:35 PM

That's kind of a personal question that belongs more in Woodpile, isn't it?

Seriously though, I apply the rub right before it goes on the smoker...

big brother smoke · 12-02-2008, 12:44 PM

Right before it goes on the smoker!

ipls3355 · 12-02-2008, 12:47 PM

Light, rub, cook

Harbormaster · 12-02-2008, 12:48 PM

Quote:

Originally Posted by RichardF

I take the brisket out of the fridge, light the pit, come back in and slather brisket with mustard and apply the rub, then put the brisket on the smoker, which by this time is usually between 120* and 140*

Pretty much what I do. Except my brisket will sit with the rub on it a little longer, until the pit gets up to 220-250.

And I don't slather in mustard.

barbefunkoramaque · 12-02-2008, 12:54 PM

Quote:

Originally Posted by Trainwreck

I rub right before it goes into the pit but then I use a little more salt in my rub.

Salt is a carrier of flavor. I too, just before I lay it on. Of course I don't have the space to put 10-15 briskets in a fridge. Neither do Smittys, kreuz, muellers, angelos, zion, salt lick, mikeskas, blacks, Ta'yor Cafe Southside Market, Elgin. Neither did our forefathers.

I specifically do not actually like the taste of marinated brisket. I have done an overnight rubb but I would have to adjust my rubb seasonings to make it work.

bigabyte · 12-02-2008, 01:01 PM

I rub just before putting on the pit. I have grown to where I prefer the meat to taste like the best MEAT it can be, and the bark to be there for flavor and added texture. Not to alter the taste of the meat to the spices I am using in the bark. It's a personal thing, and others preferences vary.

Smokin' Gnome BBQ · 12-02-2008, 01:12 PM

8 + hours before, maybe thats my problem. My rub doesnt have alot of salt in it.

bowhnter · 12-02-2008, 01:20 PM

Like most of the others..right before while the smoker is heating up.

That's the way I was told to do it the first time, and have really never tried any other way.
The same goes for butt and ribs.

Bigmista · 12-02-2008, 01:28 PM

Whenever I have time. Usually right before but could be up to a couple of hours before.

Jorge · 12-02-2008, 01:34 PM

Depending on the seasoning I'm using, the night before up to right before it goes in to cook.

bbqbull · 12-02-2008, 01:40 PM

Just before I put them on the pit.

View Poll Results: When do you Rub you Brisket?
Just before you put it on the pit	43	44.33%
The night before	43	44.33%
24 hours before	5	5.15%
48 hours before	0	0%
Other-Specify	6	6.19%
Multiple Choice Poll. Voters: 97. You may not vote on this poll

12-02-2008, 12:23 PM	#1
Pitbull Full Fledged Farker Join Date: 02-11-08 Location: Dallas/McKinney Downloads: 0 Uploads: 0	When do you Rub you Brisket? I'm curious how long you think it takes to get the best flavor. As for me, I generally rub the night before and then add a little rub in the morning before I put it on the pit. __________________ PitBull Lyfe Tyme 20 Webber Kettle Kamado Campfire I take nothing for granted. I now only have good days and great days.

12-02-2008, 12:26 PM	#2
Trainwreck Full Fledged Farker Join Date: 08-25-08 Location: Menomonee Falls, Wi Downloads: 0 Uploads: 0	I rub right before it goes into the pit but then I use a little more salt in my rub. __________________ Andy /Fat Andy's Backyard BBQ/ FEC 100, 2-UDS, 2-Knockoff EGG's, Brinkman snp

12-02-2008, 12:31 PM	#3
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	I take the brisket out of the fridge, light the pit, come back in and slather brisket with mustard and apply the rub, then put the brisket on the smoker, which by this time is usually between 120* and 140* __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

12-02-2008, 12:34 PM	#4
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	Right before it goes into the inferno. I simply can't believe that the solid particles that make up a rub can be absorbed into a solid piece of meat. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

12-02-2008, 12:35 PM	#5
SpammyQ Take a breath! Join Date: 05-02-08 Location: Mukwonago, WI Downloads: 0 Uploads: 0	That's kind of a personal question that belongs more in Woodpile, isn't it? Seriously though, I apply the rub right before it goes on the smoker... __________________ WSM, Weber Genesis Silver-B Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!!

12-02-2008, 12:44 PM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Right before it goes on the smoker! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-02-2008, 12:47 PM	#7
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL Downloads: 0 Uploads: 0	Light, rub, cook __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

12-02-2008, 01:01 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I rub just before putting on the pit. I have grown to where I prefer the meat to taste like the best MEAT it can be, and the bark to be there for flavor and added texture. Not to alter the taste of the meat to the spices I am using in the bark. It's a personal thing, and others preferences vary. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-02-2008, 01:12 PM	#11
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	8 + hours before, maybe thats my problem. My rub doesnt have alot of salt in it. __________________ I need a 2009 kcbs member pin, help a brother out!

12-02-2008, 01:20 PM	#12
bowhnter is Blowin Smoke! Join Date: 12-05-06 Location: Frisco TX Downloads: 0 Uploads: 0	Like most of the others..right before while the smoker is heating up. That's the way I was told to do it the first time, and have really never tried any other way. The same goes for butt and ribs. __________________ Mike Primo Oval XL Weber 18" One Touch The Fastest Thermapen

12-02-2008, 01:28 PM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Whenever I have time. Usually right before but could be up to a couple of hours before. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

12-02-2008, 01:34 PM	#14
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Depending on the seasoning I'm using, the night before up to right before it goes in to cook. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-02-2008, 01:40 PM	#15
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Just before I put them on the pit. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

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