Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: diesel737 on July 01, 2014, 03:06:28 PM
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Hi, I have had my PBC going on a year now. I love this cooker, so simple. I have watched the company videos, and have followed them pretty much all the way. My pork ribs are awesome, and chicken is getting better everytime, but I really want to perfect the brisket.
In the past I have used the company beef and game rub for ribs and brisket. They are both very good and I get a lot of great response from those eating it. However, while both being really good, the rub gives it too much of a similar taste. I would like to try another good rub for brisket if anyone is willing to share theirs.
Also, one thing I found that I like is low sodium beef broth instead of the regular when wrapping it and putting it back in. Just found it to be too salty.
Thanks for your help!
Chris
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First off welcome to the forum from California ;)
You should check out some of the great forum sponsors like rubs from Savor Spices or Tatonka Dust from Owen's BBQ...
http://www.savorspices.com
http://www.owensbbq.com/tatonka-dust-sausage-seasonings--jerky-mixes.html
Tatonka dust is great for brisket!
I also love the John Henry's Pecan Rub. Zach's is also great too!
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Texas BBQ Rub "Grand Champion"
or
Sutphen's "Texas Thunder"
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I make a rub that we seem to like pretty well. 3 parts Dark roast coffee , 2 parts Redfish Magic, one part garlic powder, salt to taste. (Grind the coffee to a powder).
I have found just adding the coffee to several other pre-made seasonings adds a nice flavor as well so you might test that. Just kick up the seasoning you have a little.
I use it on steaks , hamburgers, brisket any beef. Beef likes it for sure.
Someone here was talking about putting it on pork last week . I thought that would be worth a try as well.
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Basic Texas rub: 1 part kosher salt, 3 parts medium grind pepper, 1 part granulated garlic
Also like Southern Flavor Chargrill Rub from Alabama
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Basic Texas rub: 3 parts kosher salt, 1 part medium grind pepper, 1 part granulated garlic
Although I use proportionately less salt, there's no better rub for brisket, tri-tip, and most other beef cuts than salt, pepper, and garlic. Pork, chicken, seafood, etc. may need extra flavor but I want beef to taste like beef and that's the way to do it.
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Welcome from Manitoba, Canada ;D
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Welcome diesel from SE Georgia!
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Basic Texas rub: 3 parts kosher salt, 1 part medium grind pepper, 1 part granulated garlic
Although I use proportionately less salt, there's no better rub for brisket, tri-tip, and most other beef cuts than salt, pepper, and garlic. Pork, chicken, seafood, etc. may need extra flavor but I want beef to taste like beef and that's the way to do it.
Good catch Ka........flip flopped the salt/pepper proportions :o. Vacation Brain
Got it right now. Thanks
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Basic Texas rub: 3 parts kosher salt, 1 part medium grind pepper, 1 part granulated garlic
Although I use proportionately less salt, there's no better rub for brisket, tri-tip, and most other beef cuts than salt, pepper, and garlic. Pork, chicken, seafood, etc. may need extra flavor but I want beef to taste like beef and that's the way to do it.
Good catch Ka........flip flopped the salt/pepper proportions :o. Vacation Brain
Got it right now. Thanks
Similar to mine, I add 1 part onion powder to that combo. Simple is best for beef
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First off welcome to the forum from California ;)
You should check out some of the great forum sponsors like rubs from Savor Spices or Tatonka Dust from Owen's BBQ...
http://www.savorspices.com
http://www.owensbbq.com/tatonka-dust-sausage-seasonings--jerky-mixes.html
Tatonka dust is great for brisket!
I also love the John Henry's Pecan Rub. Zach's is also great too!
I really like the rubs muebe is suggesting. From Savor I like Way Out West and the experimental M-3. And Tatonka Dust is excellent! Haven't tried John Henry's Pecan, but most of the rest and like them all.
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Can't leave out Tim's Fine Swine and Bovine......a most excellent concoction 8) 8)
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Shazam brisket rub = 15% ground espresso + 50% wow + 45% M-3. outstanding on brisket, chucky or nice fat steak.
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Shazam brisket rub = 15% ground espresso + 50% wow + 45% M-3. outstanding on brisket, chucky or nice fat steak.
That sounds good - will try it this weekend (even if it is a bit more than 100% ;) :D .) Thanks!
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The rub I used on the last brisket I cooked:
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon chipotle powder
1 teaspoon black pepper
And greetings from Las Vegas. ;)
(http://www.picgifs.com/source/includes/functions/download_image.php?file=graphics/d/dice/graphics-dice-647349.gif)
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I've tried most of the commercial rubs and a few concoctions of my own -- all were good. But, I keep going back to a medium coat of good ol' Montreal Steak by McCormick. It is relatively inexpensive compared to most and I like the garlic and onion touch it adds. The saltiness disappears during the cook. For a finish, I put some in the coffee grinder and powder it, then sprinkle very lightly on the finished product -- slices or burnt ends.
What does the most for brisket, in my opinion, is the injection. I use Butcher's for Beef mixed 1/2 strength. Moist brisket is much more pleasurable than dry. Also, if you sauce it, just use some of the juice from the foil or pan stage instead of anything sweet.
Finally, I always use mesquite pellets. Some find it too strong, but I think it compliments the beefiness factor. In a PBC you could add some mesquite chips early in the cook.
Hub
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I have used Jeff Phllips rub recipt (smoking-meat.com) with a few tweaks of my own. Super all purpose rub, use it on many almost everything. I won't give the recipe cause selling his rub and sauce recipes is how Jeff keeps his web site going, A good site, was a bit leary of smoking til I got on his list and he has helped me a lot--super recipes if you want to sign up for his emails--web site above.