I intend to make a very basic rub this weekend for a brisket i am smoking w/ HH method. Last time i simply used Kosher salt and fresh pepper but thought it could use a bit more pop. I don't want to get carried away but what should I add to the salt/pepper and quantities for a 11 lb brisket? thank you
Any basic but good brisket rubs?
- Thread starter DavidD
- Start date
Jon Lansing
New member
the last one i did, not high heat was 16 hours, i used the wet rub listed on in cooking topics http://www.virtualweberbullet.com/brisket3.html didn't get any complaits, i intend to use it again tomorrow, another overnight cook.
JimK
TVWBB 1-Star Olympian
I'm doing one tomorrow with this:
http://tvwbb.com/eve/forums/a/...595/m/9721062706/p/2
Scroll down to about the tenth post, where Theron posted his mod of the "Midnight" brisket rub recipe.
http://tvwbb.com/eve/forums/a/...595/m/9721062706/p/2
Scroll down to about the tenth post, where Theron posted his mod of the "Midnight" brisket rub recipe.
Phil Perrin
TVWBB Hall of Fame
Davidd,I don't do a lot of briskets,but I did one with just Lowry's seasoned salt. Pretty good,and it doesn't get much more basic than that!
Also,if you season it with whatever you decide to season with,do it about 12 hours ahead of time. That will give the seasonings a chance to sink in and flavor more of the meat.
Also,if you season it with whatever you decide to season with,do it about 12 hours ahead of time. That will give the seasonings a chance to sink in and flavor more of the meat.
Gary H. NJ
TVWBB Platinum Member
See Kruger's reply here. Good advice I think.
Stefan B
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
See Kruger's reply here. Good advice I think. </div></BLOCKQUOTE>
Thx for posting Gary.
See Kruger's reply here. Good advice I think. </div></BLOCKQUOTE>
Thx for posting Gary.
Anthony Martino
TVWBB Member
This rub comes from Jim Goode of Goode company BBQ I am not sure about HH but works great for low and slow
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste
George Curtis
TVWBB Olympian
salt, pepper and maybe garlic salt. i like it simple.
James Trapp
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
salt, pepper and maybe garlic salt. i like it simple. </div></BLOCKQUOTE>
Yep, maybe a little cayenne if you like the heat.
salt, pepper and maybe garlic salt. i like it simple. </div></BLOCKQUOTE>
Yep, maybe a little cayenne if you like the heat.
Bob Sample
TVWBB Diamond Member
Course ground black pepper,garlic flakes and onion flakes.
Add some pepper flakes for heat and lightly salt the brisket 1/2 an hour before adding your rub.
easy peasy
Add some pepper flakes for heat and lightly salt the brisket 1/2 an hour before adding your rub.
easy peasy
dwayne e
TVWBB Super Fan
When I'm in a pinch, I use Cavendar's Greek Seasoning, mixing in fresh ground black pepper, chili powder and/or red pepper to taste.
Cavendar's is a mild seasoning with salt and I believe garlic as the main ingredient......it's a good base to start with/add to imho.
When I don't feel like mixing something up myself, it comes in handy
Cavendar's is a mild seasoning with salt and I believe garlic as the main ingredient......it's a good base to start with/add to imho.
When I don't feel like mixing something up myself, it comes in handy
Mike Sydnes
TVWBB Member
Some of the best reviews I've received from family and friends on HH briskets, I used Traeger's Prime Rib Rub, available locally here in OK at Ace Hardware and other Traeger dealers. I typically pay about $8 for 16 oz.
Here is a link: http://www.amazon.com/Prime-Ri...id=1301600375&sr=1-1
Here is a link: http://www.amazon.com/Prime-Ri...id=1301600375&sr=1-1
Dale Perry
TVWBB Guru
Too much of anything is a bad idea if you ask me. I like to keep rubs simple especially when it comes to beef. I like my brisket to taste like a smoked steak and adding too much takes away from that taste. jmho.
Jerry N.
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
Brisket Rub #4
1/2 cup kosher salt
2 TB Black pepper
2 TB Granulated garlic
1 TB Granulated onion
1 TB White pepper
1 TB Paprika
Brown Sugar </div></BLOCKQUOTE>
Just use the first four items and make it even more simple. At a minimum, because you're going with a HH cook, I would leave out the sugar.
Brisket Rub #4
1/2 cup kosher salt
2 TB Black pepper
2 TB Granulated garlic
1 TB Granulated onion
1 TB White pepper
1 TB Paprika
Brown Sugar </div></BLOCKQUOTE>
Just use the first four items and make it even more simple. At a minimum, because you're going with a HH cook, I would leave out the sugar.