Brisket Rub Question


 
Michael M.

Michael M.

TVWBB Fan
Im sticking to what I know ths weekend with pulled pork but want to tackle brisket next month for the first time with some smarts about me. :-). I'm good with the whole procedure but wondering about rubs.... I have a beef rub of my own that I like a lot but it does have sugar in it so I'm wondering about burning over the long cook.

Of course I could use it as is or just make up a new batch without the sugar too. Others say go with salt and pepper and forget all the rubs. Others say Montreal Steak Seasoning (which I love on filey mignon when I'm grilling those) for a brisket.

What say everyone?

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I like the Charles Louis Henley rub (utilizing Lawry's) that Chris has published. Simple and simply good. (Although, I don't rub too heavily on the point, since--when it's chopped--the saltiness of the rub tends to really jump out.)
 
Hey Michael,everyone has a favorite recipe. I've used several different rubs,and even just salt and pepper. It all tasted great! My wife found a coffee rub for brisket last year and wanted to try it. It was so good,it's tge only way she'll,let me cook 'em now!
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Hi Michael,

If you like your rub with the sugare and are cooking low and slow, dont worry about the sugar burning and go right ahead. If your are going with the High Heat method, i would then be concerned about the sugar.

Either way, i can taste those brisket sammies already!
 
I like this rub I found in Weber's Smoke on brisket along with mesquite wood for smoke. Inject with low sodium beef broth, coat with mustard, rub it, then cover it and place in the fridge for 12 to 24 hours.

2 TBS ancho chili powder
1 TBS lightly packed brown sugar
1 TBS kosher salt
1 TBS onion powder
1 TBS paprika
1 TBS ground cumin
2 tsp ground black pepper
2 tsp ground allspice
 
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