Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 01-03-2014, 10:59 AM   #1
Found some matches.
Join Date: 12-29-13
Location: London, UK
Default Brisket Rub

So I'm throwing my first brisket into my UDS and looking for a good rub recipe. I'm not into buying any pre-made rubs and would prefer concocting one myself. I got this one that I was going to try from but let me know your thoughts.

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
uds_smoker is offline   Reply With Quote

Old 01-03-2014, 11:16 AM   #2
Full Fledged Farker
Mrtodd777's Avatar
Join Date: 11-13-13
Location: Garland texas

I have tried this recipe and have used it twice now. I really like it.
Mrtodd777 is offline   Reply With Quote

Old 01-03-2014, 11:25 AM   #3
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl

Yea meatheads rub is great......
I use just a simple rub of
Kosher salt
black pepper
onion powder
a little garlic powder
and top with a little more salt
BBQ-Jim is offline   Reply With Quote

Old 01-03-2014, 11:29 AM   #4
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky

If concocting my own stuff for beef, I like it simple

Kosher salt
Black pepper
Onion powder
Garlic powder
XL Big Green Egg, Weber kettles, WSM 22.5" and Pellet Pro adapter
ajstrider is offline   Reply With Quote

Old 01-03-2014, 12:10 PM   #5
Quintessential Chatty Farker
JazzyBadger's Avatar
Join Date: 04-12-10
Location: Jazzy Gerbil Land.

My personal opinion is that of many others on this forum. If it's your first brisket go with salt and pepper. Nothing more, nothing less. Again, just my opinion. They're still some of my faaaavorite briskets to eat, but my family prefers them doctored up a bit.

What I usually end up doing for them is some salt, pepper, onion and garlic powder, with some red pepper thrown in for a kick. I put the same ingredients into some beef stock and inject it as well.
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
JazzyBadger is offline   Reply With Quote

Old 01-03-2014, 12:13 PM   #6
On the road to being a farker
utahusker's Avatar
Join Date: 09-05-13
Location: St George, UT

I'm a plain salt and pepper guy myself.
utahusker is offline   Reply With Quote

Old 01-03-2014, 12:23 PM   #7
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

meatheads rub is good, I like it on pork and chicken but like the others said I would use S&P for brisket
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
ButtBurner is offline   Reply With Quote

Old 01-03-2014, 01:34 PM   #8
Knows what a fatty is.

Join Date: 12-06-11
Location: New Orleans, LA

Sounds like a good rub, but for beef I would leave the sugar out.
Yoder Cheyenne
22.5" Weber Silver
NolanB is offline   Reply With Quote

Old 01-03-2014, 02:08 PM   #9
Found some matches.
Join Date: 12-29-13
Location: London, UK

Thanks for the input all, think I'll stick to a plain rub to begin with. What sauces would you recommend post cook? I fancied a nice Heinz BBQ honey sauce? bearing in mind I'm on the 'other side of the pond' so we don't get many of the sauces you guys get
uds_smoker is offline   Reply With Quote

Old 01-03-2014, 02:14 PM   #10
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

I like Sweet on Pork - Spicy and/ or Tangy on Beef.

Sweet Baby Rays on Pork and Stubbs on Beef. KC Masterpiece Original is OK on Beef. I thin them all.
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is online now   Reply With Quote

Old 01-03-2014, 02:19 PM   #11
Babbling Farker

Shagdog's Avatar
Join Date: 07-01-13
Location: Grayslake, IL

I love meathead's rub for beef. I use it on brisket, beef ribs, tri tip, etc etc. haven't really found anything beef related I didn't like it on. I tried it without the sugar, couldn't really tell a difference. It's a pretty bold rub flavor wise, so any sweetness is lost under the pepper, ancho, chipotle and mustard.

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master

Shagdog is offline   Reply With Quote

Old 01-03-2014, 04:31 PM   #12
is One Chatty Farker
jeffturnerjr's Avatar
Join Date: 08-20-13
Location: Odessa, TX

Sounds good...
I do Kosher Salt, Coarse Ground Pepper, Onion Pwder, Garlic Powder, and Chipotle Chilli Powder.
Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman
jeffturnerjr is offline   Reply With Quote

Old 01-03-2014, 06:00 PM   #13
Diesel Dave
Quintessential Chatty Farker

Diesel Dave's Avatar
Join Date: 08-23-13
Location: In the woods

As an after sauce, I find mustard sauces to be real good with Brisket.

A simple one is:

1/2 c yellow mustard
1/4 c spicy brown mustard
2 tsp worchestershire
2 tbls Dark brown sugar
3/4 c apple cider vinegar
2 tsp sea salt
2 tbls fresh ground pepper
1 1/2 tbls butter
2 tsp molasses
2 tsp hot sauce

I bring this to just under a boil and stir it continually.

Also I've found it more to my taste to not use the hot sauce and use a nice brown mustard instead of the spicy one.
Help us raise funds to feed our Veterans and Homeless HERE

Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe
Diesel Dave is offline   Reply With Quote

Old 01-03-2014, 06:54 PM   #14
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Equal amounts by weight kosher salt, med grind black peppa, 1/2 the weight MrsDash Lemon peppa.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 01-03-2014, 07:45 PM   #15
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger

I think that rub will work great, but I too would leave the sugar out. I'd probably cut the amount of salt in half as well, but I'm into low salt, low (to no) sugar rubs. Nobody ever asks me why there isn't enough salt and sugar in my rub.

If you can fresh grind your own pepper, I find this makes a huge difference.
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


brisket, rub

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 02:49 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts