How much rub do you use?

[Bill S.]

I really coat my briskets. Two layers actually, covering entire flat, including sides with no meat showing. Do one layer then rub it in with the back of a plastic spoon then do it again. This is the one I've been hooked on.. I make two batches for a 5-6 pound flat.

Brisket Rub #1

* 2 heaping tablespoons brown sugar
* 2 tablespoons kosher salt
* 2 teaspoons ground black pepper
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon granulated garlic
* 1 teaspoon granulated onion
* 1 teaspoon oregano leaves (dried)
* 1/2 teaspoon ground cumin

 

[Rich Parker]

I only give my briskys a once over shake while flipping them and making sure everything is covered. Actually that is how I season everything.

 

[Larry Wolfe]

It all depends on the composition of the rub I'm using. Some rubs, I do as you do and coat the whole thing twice, others need less or just salt and pepper.

 

[Chris F.]

I love a thick az crust on a pork butt or brisket, but not so much on ribs.

 

[Tim Johnson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
It all depends on the composition of the rub I'm using. Some rubs, I do as you do and coat the whole thing twice, others need less or just salt and pepper. </div></BLOCKQUOTE>


Me too...