Rub Stuck

[WJones]

Doing a brisket tonight on my 18 WSM, she's such a good machine...excited as always...for feast that follows.
I'm stuck on "spicy brisket rub recipe" from the first time I used it from the classic brisket recipe I found here on 4/29/2010. After struggling initially, I've finally "perfected" this recipe with minion method night smokes to 200F. Tonight I'm going to try the "separate point after the flat is done and smoke it more trick...finally. I usually separate the point at the end of the smoke and eat it with appropriate fanfare.
Anyway, every time I read about brisket rub recipes I think maybe this one or that one would be good, but better? Doubt it?
Stuck.
Thanks, Wes

 

[timothy]

Curious, if you " perfected it " why change?
Bored or looking for something different?
I used to like making wet rubs or pastes for packers but now just SP&G.

Brisket - Wet Rub - The Virtual Weber Bullet

A whole USDA Choice beef brisket wet-rubbed and smoked using the Minion Method on the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

 

[WJones]

Amen, I like the spicy crust from the rub, goes well with Q-39 bbq sauce from Kansas City. Our favorite sauce, paid pricey shipping last time I ordered. Worth it.
Thanks.

 

[BFletcher]

Have fun and enjoy!

 

[AndyK]

Well how did it turn out?

 

[TonyUK]

I've used all the rubs from the usual suppliers.
But as @timothy says it's hard to beat SPOG for beef & Memphis Dust for pork.
Chicken? SPOG with rosemary, thyme & sage added.
These are the only rubs I now have in the kitchen. I am saving a fortune.

 

[AndyK]

I am going to cook a brisket for our 4th of July party.
I like the savory beef taste of a brisket.
I will be using a mixture of SPOG and maybe a sprig of fresh rosemary.

One thing I do is grind my own pepper.
I can’t find the grind I like up here and I find the freshness to be noticeable.

I do the 200f night cook with my bellows.
The bellows for the most part are just for fire safety.
The 200f isn’t necessary a fire safety thing, it just puts the cook into slow motion while I sleep.
After I am up I crank up the temp to 275-300f

When I’m trimming the brisket I render a portion of the fat cap to use when I wrap.
I place the wrapped brisket into an open disposable aluminum pan and then finish off in the oven, with the final rest in a cooler.

 

[WJones]

Great replies y’all, it turned out excellent, I make my own rubs, spicy brisket, southern succor for pork roasts and poultry, but love the commercial Memphis rub from Central for ribs. I don’t control temperature as well as some of you but keep it in the zone for smokes. I’m always amazed at 630am to see it just running along at 225. What a machine the SM cooker. Thanks.