Author Topic: Brisket Rubs  (Read 1814 times)

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Offline zueth

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Re: Brisket Rubs
« Reply #14 on: January 14, 2018, 05:01:35 PM »
I ended up using some zachs brisket rub I had, but next time I will try some salt/pepper/garlic

Offline TwoPockets

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Re: Brisket Rubs
« Reply #15 on: January 14, 2018, 05:11:24 PM »
Salt and pepper and if my wife is not looking just a very tiny sprinkle of cayenne.
Ken

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Offline UWFSAE

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Re: Brisket Rubs
« Reply #16 on: January 14, 2018, 09:09:32 PM »
I’ve used 3 parts coarse ground Tellicherry black peppercorns, 2 parts kosher salt, and 1 part dark brown sugar + cayenne to taste for a couple of years with good results ... but I just picked up three prime trimmed packers from H-E-B on sale and am in the mood to experiment. 

John Lewis from La Barbecue in Austin uses:

- 1/2 Cup freshly ground black pepper
- 3 Tbsp. Seasoned salt like Lawry's Seasoned Salt
- 3 Tbsp. Kosher salt
- 1 Tbsp. Granulated garlic

He worked as a pit master for Franklin’s in Austin for a couple of years before opening his own place.  Let’s just say the guy knows brisket.  I figure it’s worth a shot.
Joe from Crosby, TX
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Offline smokeasaurus

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Re: Brisket Rubs
« Reply #17 on: January 15, 2018, 09:36:08 AM »
Yeah, if you run one of Aarons pits you better know what you are doing.
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