Brisket rub???

[SweetHeatBBQnSC]

I am looking at doing my first brisket in the next week or so. I have found my chicken rub. I am decided on the next pork rub I am going to try. However; I am still undecided on a beef rub (primarily for brisket). I have seen the cash cow and the bovine bold (plowboys is my go to for chicken so I figure it must be good too). Is there one of these that y'all would consider better than the other?

 

[JGarvey]

It's hard to beat Salt and Pepper.

 

[frayedend]

Salt and pepper is perfect. You'd be surprised the compliments you'll get and the shock when people hear it's only salt and pepper.

 

[SmoothBoarBBQ]

I used to make really complex BBQ rubs, and I also used just about everything on the market...Kosmos, Big Poppa Smokers, Hardcore Carnivore, Oakridge....all of those are good rubs and they bring a lot of flavor to a brisket.

This being said salt and freshly ground black pepper tastes better to me and it gives a great bark. I do Morton's Kosher Salt first and then a solid heavy coat of freshly ground black pepper (Malabar pepper if you can find it locally).

 

[Bucknekked]

I find myself in complete agreement: salt and pepper and some TLC with the smoke and time and you've got yourself some good eats. Its surprising what those simple spices can do

 

[ArnieTex]

Agree salt n pepper are really good on brisket, I like lay it on generously about 60 pepper and 40 salt ratio myself and usually a light dust of granulated garlic.
Basic Beef is really a great option too,not overly salty, just really good.

https://texasselectseasonings.com/products/bbq-rubs/#!/Basic-Beef-4-oz/p/11851531/category=2720024

If you want a little more all around good lay a coat or Juciy Pig on there too.

https://texasselectseasonings.com/p...e-Juicy-Pig™-5-oz/p/11851548/category=2720024

 

[cpw]

I like the new All In rub from Sauced BBQ...good flavor and amazing color.

 

[Ron_L]

Salt, pepper, onion powder and garlic powder, a little cayenne optional.

Or, Montreal Steak Seasoning. I grind it a little to get rid of bigger bits.

Or... Oakridge Black Ops with a light coat of Oakridge Carne Crosta.

 

[SeenRed]

S&P is good...but IMO it’s hard to beat Black Ops from Oakridge.

Red

 

[Rockinar]

Like a good burger, brisket does not need seasoning. 50/50 kosher salt and 16 mesh tellicherry pepper.

 

[EyeBurnEverything]

Bovine Bold, no question about it. Its better then that overpriced military named stuff.

 

[nmbbqer]

Another vote for salt and pepper on brisket.

 

[SmittyJonz]

Sent from my iPhone using Tapatalk

 

[WilliamKY]

I really like the Sucklebusters SPG. Garlic is a great addition to salt and pepper. I also like to add just a little bit of cayenne pepper for a hint of spicy.

 

[DonaldFDraper3]

Meat Church All the Way!

I've used Meat Church's Holy Cow and Holy Gospel and had amazing results on my smoker for brisket.

I coat it once with holy cow front and back. Then I coat it with Holy Gospel once. And then I go back over it again with Holy Cow. Uses about 1/2 a bottle of his rubs but man, they are good.

I've tried some others, and Holy Cow is a blend of Salt, Pepper and Garlic among other things I'm sure, but it's turned the bark into something just amazing!

 

[EyeBurnEverything]

Went through my brisket pantry. Found this label.:biggrin1:

 

[16Adams]

Sent from my iPhone using Tapatalk

The pebble you’re wanting to snatch—It’s right before your eyes in this photo

God Bless Texas

 

[WilliamKY]

Went through my brisket pantry. Found this label.:biggrin1:

yawn...

 

[thunter]

Salt and Pepper! That’s all you need!


Sent from my iPad using Tapatalk

 

[EyeBurnEverything]

yawn...

You are the biggest debbie downer on this forum. Cheer up and stop acting like you have to white knight every contructive criticism post.