Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: zueth on January 12, 2018, 05:57:54 PM
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What are your favorite Brisket rubs?
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My favorite is Meat Church Holy Cow. Its my goto for brisket
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Eat BBQ: The Most Powerful Stuff
BD
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Salt. Pepper. Maybe garlic.
It's beef. It doesn't need any more "enhancement" than that.
Just sayin'...
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Salt. Pepper. Maybe garlic.
It's beef. It doesn't need any more "enhancement" than that.
Just sayin'...
S, P & G... Amen .☆´¯`•.¸¸. ི♥ྀ.
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Salt. Pepper. Maybe garlic.
It's beef. It doesn't need any more "enhancement" than that.
Just sayin'...
What is a good ratio?
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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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50/50 kosher salt and coarse pepper, and a sprinkle of garlic powder
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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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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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Sorry, we Texans take our briskets pretty seriously.
Heck, I took briskets pretty seriously when I lived in So-Cal :)
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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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Zach's Championship Brisket Rub for me!
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Salt, pepper and a touch of chipotle powder.
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Salt and Pepper for my brisket please!
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I ended up using some zachs brisket rub I had, but next time I will try some salt/pepper/garlic
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Salt and pepper and if my wife is not looking just a very tiny sprinkle of cayenne.
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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.
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Yeah, if you run one of Aarons pits you better know what you are doing.