Brisket Rub
- Thread starter Erik Snyder
- Start date
K Kruger
TVWBB 1-Star Olympian
I can't say I've ever had 'great' barbecue in Texas - not commercially - though I've had some I'd call better than passable, out of the few hundred places in Texas I've tried!
I quite agree: when one thinks 'Texas' one conjures notions of good seasoning. This is definitely not the norm.
I can't say I've ever had 'great' barbecue in Texas - not commercially - though I've had some I'd call better than passable, out of the few hundred places in Texas I've tried!
I quite agree: when one thinks 'Texas' one conjures notions of good seasoning. This is definitely not the norm. </div></BLOCKQUOTE>
I've never eaten bbq outside of Texas and Louisiana so I don't have much to compare to. Most of the barbecue that I cook myself is probably a mixture of different regions. I prefer my barbecue dry (but well seasoned) with a thin sweet and spicy sauce on the side, but I will sauce my ribs and chicken on occasion. In fact, lately I have been saucing a bit more than usual.
I also like different sauce bases such as mustard or vinegar. Oh and don't forget the Mexican influence with the cumin and green chilies. I have a wet rub that I use on fajitas that I have been contemplating on putting on brisket and ribs. It basically contains Cilantro, fresh minced jalapeños, fresh minced garlic, cumin powder, onion powder, veg oil, salt, lime juice. I just puree all that together and rub on the meat and let it set over night. It's mucho bueno!!
Weldon
I think that's the definition of Texas Restaurant Brisket... bland slices of beef used to convey BBQ sauce to your mouth. I really like the sauces at some places so the end result isn't half bad, but in general I don't like an entree where the only flavor comes from condiments...
I think that's the definition of Texas Restaurant Brisket... bland slices of beef used to convey BBQ sauce to your mouth. I really like the sauces at some places so the end result isn't half bad, but in general I don't like an entree where the only flavor comes from condiments... </div></BLOCKQUOTE>
Yep, I agree. The meat should be able to stand on its own.
Weldon
Pat Barnes
TVWBB Pro
Haven't posted in a while. Other issues keep popping up. I really like the idea of a simple basic rub that you can build for different items. One problem I have is how much rub to make for a given item. I know extra is nice but not enough sucks!LOL Any rough guidelines for say an 8LB butt or brisket?
Larry Wolfe
Closed Account
This can vary widely by different rubs and their make up. With that said, for an 8lb flat I would start off with a 1/2 cup of rub, 1/4 cup per side. I don't measure when I rub briskets or butts, I pour a handful in my hand, liberally coat the meat, let it leach for a couple minutes, then add another handful.
Here's an example of how much Wolfe Rub Bold I put on briskets.
At the foiling point, notice how it melts with the meat.
And here is one with salt, pepper and garlic.
At the foiling point.
Pat Barnes
TVWBB Pro
Thanks Larry,
Loks about the right amount. I have ahd times taht I mixed up a rub an ddidn't have enough!GRR.
Loks about the right amount. I have ahd times taht I mixed up a rub an ddidn't have enough!GRR.
Tony C.
TVWBB Wizard
i hate bringing super old posts to life but was searching brisket rubs for my wife's mothers day brisket and this rub seems to be exactly what i am looking for(without the cayenne, but maybe subbing some chipotle powder). Kevin, just wondering if you used turbinado or regular white sugar. i will be doing high heat so i'm thinking turbinado. though i doubt regular sugar would burn in the short time the meat will be on the smoker before going into the foil.
K Kruger
TVWBB 1-Star Olympian
I usually don't use smoked spices when I am smoking meats that will take a while (I do use them on short-cooked grilled items) but that's just a personal preference.
For sugar I've found I prefer white for longer cooked items as well, especially higher heat stuff. Two reasons: white sugar will caramelize on its own anyway, and take on those flavors (brown sugars already have caramel notes and I'm not really wanting them to intensify); and starting with brown sugar means a darker finish, color-wise, and I'm not really wanting to go there either. In the cases where I do want somewhat more caramel notes then I am likely to get with straight white sugar, I'll mix 50-50 white with light brown or Turbinado.
Table sugar needs temps >350 to burn. Even if cooking at 350, the surface of the meat is lower due to evaporation so no burning.
For sugar I've found I prefer white for longer cooked items as well, especially higher heat stuff. Two reasons: white sugar will caramelize on its own anyway, and take on those flavors (brown sugars already have caramel notes and I'm not really wanting them to intensify); and starting with brown sugar means a darker finish, color-wise, and I'm not really wanting to go there either. In the cases where I do want somewhat more caramel notes then I am likely to get with straight white sugar, I'll mix 50-50 white with light brown or Turbinado.
Table sugar needs temps >350 to burn. Even if cooking at 350, the surface of the meat is lower due to evaporation so no burning.