Author Topic: Brisket Rubs  (Read 199 times)

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Offline zueth

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Brisket Rubs
« Reply #-1 on: January 12, 2018, 05:57:54 PM »
What are your favorite Brisket rubs?

Offline bspitt

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Re: Brisket Rubs
« on: January 12, 2018, 06:05:15 PM »
My favorite is Meat Church Holy Cow. Its my goto for brisket

Offline Big Dawg

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Re: Brisket Rubs
« Reply #1 on: January 12, 2018, 06:07:45 PM »
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Offline Ka Honu

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Re: Brisket Rubs
« Reply #2 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'...
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Offline Pam Gould

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Re: Brisket Rubs
« Reply #3 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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Offline zueth

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Re: Brisket Rubs
« Reply #4 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?

Offline RG

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Re: Brisket Rubs
« Reply #5 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!
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Offline GusRobin

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Re: Brisket Rubs
« Reply #6 on: January 12, 2018, 08:00:05 PM »
50/50 kosher salt and coarse pepper, and a sprinkle of garlic powder
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Offline smokeasaurus

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Re: Brisket Rubs
« Reply #7 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................
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Offline Pappymn

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Brisket Rubs
« Reply #8 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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Offline smokeasaurus

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Re: Brisket Rubs
« Reply #9 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  :) 
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Offline Ka Honu

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Re: Brisket Rubs
« Reply #10 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.
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Offline KyNola

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Re: Brisket Rubs
« Reply #11 on: January 13, 2018, 10:20:35 AM »
Zach's Championship Brisket Rub for me!

Offline 1Bigg_ER

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Re: Brisket Rubs
« Reply #12 on: January 13, 2018, 10:39:42 AM »
Salt, pepper and a touch of chipotle powder.
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Offline Sailor1

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Re: Brisket Rubs
« Reply #13 on: January 14, 2018, 09:34:19 AM »
Salt and Pepper for my brisket please! 


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