Question about brisket rub

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BYURoyalsKC

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Hello all,

I will be smoking a brisket this weekend and looking to shake things up a bit. I will be feeding my wife's family as they will all be in town for our towns little (albeit much condensed, thanks Rona!) celebration.

I have always used just Salt and Pepper, but was going to go with a store bought rub. I am going to give Bovine Bold a try.

My question is this, do I use the rub and only the rub or do I still use S&P with the addition of the rub? I am genuinely curious about this.

Thanks.
 
Bovine Bold is a good brisket rub, I would not add extra salt and pepper to it, I think it's fairly well balanced as is. If anything you might add extra pepper if you really like pepper but I'd not do extra salt, personally.
 
My go to is heavier S+P and then a light coat of Meat Church Holy Cow. Holy Cow is not salty at all, but adds a nice flavor boost.
 
I do have some Holy Cow on hand already and I always add salt when I use it.

I have never tried the Bovine Bold but am a fan of their Yardbird, and have heard good things about the Bovine Bold, so I am considering giving it a run this weekend.

Just curious if it stands on it's own or needs some help.
 
On my last brisket, I tried Harry Soo’s recommendation of adding celery seed to the salt and pepper. I was very happy with the bark/results. I understand that might not appeal to some, but it was hard to argue with my final results.
 
I normally do what Pete does which is heavy salt and pepper, and a dusting of some other rub for a lil extra sumptin':-D
 
I've considered this too, but maybe for a future brisket down the road.

I am cooking for people who will probably slather the beef in BBQ sauce, anyway, so just trying to keep it simple with a flavor profile that will appeal to the masses.

I want to try his beef rub, but I can not convince myself to pay those prices for a combination of spices.

bgross88 said:
On my last brisket, I tried Harry Soo’s recommendation of adding celery seed to the salt and pepper. I was very happy with the bark/results. I understand that might not appeal to some, but it was hard to argue with my final results.
Click to expand...
 
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This is what I am on the fence about.

Speaking of Bovine Bold in particular . . . What is the consensus from those who are familiar with it?

rovster said:
I normally do what Pete does which is heavy salt and pepper, and a dusting of some other rub for a lil extra sumptin':-D
Click to expand...
 
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i've tried Weber's KC BBQ rub and their Texas brisket rub and everyone loves them. I used to find them at Sams Club.
 
BYURoyalsKC said:
Hello all,

I will be smoking a brisket this weekend and looking to shake things up a bit. I will be feeding my wife's family as they will all be in town for our towns little (albeit much condensed, thanks Rona!) celebration.

I have always used just Salt and Pepper, but was going to go with a store bought rub. I am going to give Bovine Bold a try.

My question is this, do I use the rub and only the rub or do I still use S&P with the addition of the rub? I am genuinely curious about this.

Thanks.
Click to expand...

Bovine Bold will be just fine on its own but personally when I use it I like to go heavy with Bovine Bold and a dusting of additional kosher salt on a THICK pc of beef as brisket.
 
I like Bovine Bold, but I would taste it first. It has a pretty distinct flavor. I know more than one person who were surprised by the flavor. Like I said, its a staple in my rub box...but just taste it first.
 
pharp said:
I like Bovine Bold, but I would taste it first. It has a pretty distinct flavor. I know more than one person who were surprised by the flavor. Like I said, its a staple in my rub box...but just taste it first.
Click to expand...

Yes, sound advice. The place I purchase from has "TRY ME" bottles of every rub the sell, so I will for sure take a sample.
 
when I season a brisket I do a light base coat of whatever rub I want and then top coat it with salt and pepper.

the base coat is usually oakridge black ops but lately I've been liking simply marvelous peppered cow. for the S&P topcoat i use Naturiffic Q-salt
 
smoke ninja said:
when I season a brisket I do a light base coat of whatever rub I want and then top coat it with salt and pepper.

the base coat is usually oakridge black ops but lately I've been liking simply marvelous peppered cow. for the S&P topcoat i use Naturiffic Q-salt
Click to expand...

I also have some Black OPS on hand, as well.

Just curious . . . with you top coat of S&P I assume it is a lighter coat than when you would use only S&P alone? Given the spices in the base coat.

I am a habitual overthinker, sorry.
 
Good thread. Brisket is such a big commitment I am always afraid to stray from the tried and true 50/50 S&P.

I made a mix of 2 parts pepper to 1 part salt that I see a lot of people do on youtube. Wished I hadn't and 12 hrs of cooking produced a brisket I wasn't as happy with as I am with my tried and true.
 
I just roll with a liberal coat of Q-Salt (S&P blend) most times cause I don’t care for sugar in my BBQ rubs.

A lot of people also use lighter application of Q-Salt as a top coat like Ninja does
 
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