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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.


View Poll Results: When do you Rub you Brisket?
Just before you put it on the pit 43 43.43%
The night before 45 45.45%
24 hours before 5 5.05%
48 hours before 0 0%
Other-Specify 6 6.06%
Multiple Choice Poll. Voters: 99. You may not vote on this poll

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Old 12-02-2008, 01:23 PM   #1
Pitbull
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Default 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.
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Old 12-02-2008, 01:26 PM   #2
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I rub right before it goes into the pit but then I use a little more salt in my rub.
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Old 12-02-2008, 01:31 PM   #3
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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*
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Old 12-02-2008, 01:34 PM   #4
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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.
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Old 12-02-2008, 01:35 PM   #5
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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...
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Old 12-02-2008, 01:44 PM   #6
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Right before it goes on the smoker!
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Old 12-02-2008, 01:47 PM   #7
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Light, rub, cook
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Old 12-02-2008, 01:48 PM   #8
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Quote:
Originally Posted by RichardF View Post
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.
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Old 12-02-2008, 01:54 PM   #9
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Quote:
Originally Posted by Trainwreck View Post
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.
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Old 12-02-2008, 02:01 PM   #10
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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.
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Old 12-02-2008, 02:12 PM   #11
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8 + hours before, maybe thats my problem. My rub doesnt have alot of salt in it.
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Old 12-02-2008, 02:20 PM   #12
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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.
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Old 12-02-2008, 02:28 PM   #13
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Whenever I have time. Usually right before but could be up to a couple of hours before.
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Old 12-02-2008, 02:34 PM   #14
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Depending on the seasoning I'm using, the night before up to right before it goes in to cook.
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Old 12-02-2008, 02:40 PM   #15
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Just before I put them on the pit.
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