Brisket Rub?


 

DavidD

TVWBB Super Fan
I am going to give a brisket a try using the low/slow, overnight. Perhaps risky for a novice (3rd wsm smoke) but i've bought the meat and it is time to cook, though i've considered freezing it until i get more practice. May do high heat but prob not.

anyway, what rubs do you recommend for brisket? I'll do more searching, but after reviewing the briket prep section, didn't see much on rubs. Considered a simple salt/pepper.
 
I like salt, pepper, garlic and onion powder and not too much of them. I don't go for some of the fancier rubs. You can always elaborate later. A procedure talked about many times here is to salt the meat and let it stand for 10 or so minutes. That seems to draw moisture to the surface allowing the other spices to stick better. But, use what you think you'll like and maybe adjust later cooks if needed. I should mention that I only cook flats, never the whole brisket as my wife and I don't care for the point, so I'm dealing with a thinner piece of meat
 
Do a search on K Kruger and rubs....Kevin is a master of combining flavors, I have learned a lot from him.
This one is great. Here is another thread to take a look at. There are LOTS of great rubs here.
 
I like a heavy coat of either Montreal Steak or Weber Chicago Steak seasoning. My personal favorite is TexasBBQRub's Brisket Blend.
 
i too give the R.D. recomendation a two thumbs up. I don't know whats better about it, the taste etc. or the convenience of just opening a bag at 3 am full of delicious rub and being done. Sometimes you just want to "q" out of nowhere and I make rubs, but have discovered how nice it is to have a pre-made around also. You don't feel quite as bad using all your good seasonings either, that you'de like to use in the kitchen.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I'm partial to Wild Willies for my briskets. </div></BLOCKQUOTE>
God I hate that rub. Should be re-named grit rub with all that paprika in there.
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Start with the basics and work from there. S&P, granulated garlic and onion, oregano, some type of chile pepper for heat. I'm not too fond of sugar on beef, but I do like a little brown sugar in my brisket rub. Celery seed or powder works well, but don't overdue that one, it can become bitter. Add what you like, leave out what you don't like. HTH
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Bryan, now go over cook a tri-tip. </div></BLOCKQUOTE>
Over-cooked to you, perfect too me.
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Make it how you like it, and to He!! with the rest.
 

 

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