Let's Talk BBQ

General => General Discussion & Topics => General Discussion => Topic started by: zueth on January 12, 2018, 05:57:54 PM

Title: Brisket Rubs
Post by: zueth on January 12, 2018, 05:57:54 PM
What are your favorite Brisket rubs?
Title: Re: Brisket Rubs
Post by: bspitt on January 12, 2018, 06:05:15 PM
My favorite is Meat Church Holy Cow. Its my goto for brisket
Title: Re: Brisket Rubs
Post by: Big Dawg on January 12, 2018, 06:07:45 PM
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Title: Re: Brisket Rubs
Post by: Ka Honu on January 12, 2018, 06:10:25 PM
Salt. Pepper. Maybe garlic.

It's beef. It doesn't need any more "enhancement" than that.

Just sayin'...
Title: Re: Brisket Rubs
Post by: Pam Gould on January 12, 2018, 06:13:02 PM
Salt. Pepper. Maybe garlic.

It's beef. It doesn't need any more "enhancement" than that.

Just sayin'...

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Title: Re: Brisket Rubs
Post by: zueth on January 12, 2018, 06:35:58 PM
Salt. Pepper. Maybe garlic.

It's beef. It doesn't need any more "enhancement" than that.

Just sayin'...


What is a good ratio?
Title: Re: Brisket Rubs
Post by: RG on January 12, 2018, 07:02:39 PM
Kosher salt, coarse ground black pepper 50/50. I actually do a concoction of kosher salt, coarse black pepper and granulated garlic sometimes. Lately though, I use Peppered Cow by Simply Marvelous rubs. I add kosher salt on top of it as it has a light salt content for a commercial rub. It's money!
Title: Re: Brisket Rubs
Post by: GusRobin on January 12, 2018, 08:00:05 PM
50/50 kosher salt and coarse pepper, and a sprinkle of garlic powder
Title: Re: Brisket Rubs
Post by: smokeasaurus on January 12, 2018, 08:06:36 PM
Here in Central Texas it is all about a dalmation rub.  1/2 Course Kosher Salt and 1/2 ground black pepper, preferably 16 mesh. 16 mesh is the size of the granule and pairs with the kosher salt.

.......and like said in other posts, do not go too heavy handed.........a good brisket don't need to be slaughtered with too much seasonings. Let the meat and smoke shine through.........

Salt..............Pepper..............Smoke........................all ya need

Speaking of smoke:

White Oak              ( no red oak...too heavy)

Pecan             always a winner

Mesquite         nuff said     

I mix all three throughout the cook.   I start with a hot base of oak and then I alternate through the cook.....a split of oak then in 45 minutes a split of pecan......in 45 minutes a split of mesquite..........rinse and repeat

of course this is in a stick burner

however if running a pellet grill you can mix and match your pellets and have a easy go of it................
Title: Brisket Rubs
Post by: Pappymn on January 12, 2018, 08:08:48 PM
Here in Central Texas it is all about a dalmation rub.  1/2 Course Kosher Salt and 1/2 ground black pepper, preferably 16 mesh. 16 mesh is the size of the granule and pairs with the kosher salt.

.......and like said in other posts, do not go too heavy handed.........a good brisket don't need to be slaughtered with too much seasonings. Let the meat and smoke shine through.........

Salt..............Pepper..............Smoke........................all ya need

Speaking of smoke:

White Oak              ( no red oak...too heavy)

Pecan             always a winner

Mesquite         nuff said     

I mix all three throughout the cook.   I start with a hot base of oak and then I alternate through the cook.....a split of oak then in 45 minutes a split of pecan......in 45 minutes a split of mesquite..........rinse and repeat

of course this is in a stick burner

however if running a pellet grill you can mix and match your pellets and have a easy go of it................
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Title: Re: Brisket Rubs
Post by: smokeasaurus on January 12, 2018, 08:10:47 PM
Sorry, we Texans take our briskets pretty seriously.

Heck, I took briskets pretty seriously when I lived in So-Cal  :) 
Title: Re: Brisket Rubs
Post by: Ka Honu on January 12, 2018, 09:04:00 PM
I generally use less salt than pepper (2 parts salt to 3-4 parts pepper) but that's just a personal preference.
Title: Re: Brisket Rubs
Post by: KyNola on January 13, 2018, 10:20:35 AM
Zach's Championship Brisket Rub for me!
Title: Re: Brisket Rubs
Post by: 1Bigg_ER on January 13, 2018, 10:39:42 AM
Salt, pepper and a touch of chipotle powder.
Title: Re: Brisket Rubs
Post by: Sailor1 on January 14, 2018, 09:34:19 AM
Salt and Pepper for my brisket please! 
Title: Re: Brisket Rubs
Post by: zueth 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
Title: Re: Brisket Rubs
Post by: TwoPockets 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.
Title: Re: Brisket Rubs
Post by: UWFSAE 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.
Title: Re: Brisket Rubs
Post by: smokeasaurus on January 15, 2018, 09:36:08 AM
Yeah, if you run one of Aarons pits you better know what you are doing.