Rubbing A Brisket

[Trevor Blohm]

Hey everyone,

I was wondering if you dry a brisket before rubbing it, or if you rub as is. My hands usually cake up with rub when I rub it wet.

Thanks,

Trevor

 

[Dwain Gleason]

I usually intentionally wet the surface of the brisket before generously dousing with rub - usually with something like apple juice, Dr. Pepper, or Country Bob's all-purpose sauce. I don't bother "rubbing" the rub into the meat, I just coat each side (and the ends!!!) and then put into a big ziplock bag to marinade overnight, then re-sprinkle some rub before throwing in the smoker. If you dry the brisket too much before applying rub you might lose some adhesion before the salt in the rub starts to draw out moisture from the meat. Just my $0.02.

 

[Dave Lewis]

I don't technically "rub" the meat, I just sprinkle the rub on and "pat" it into the meat so that it sticks. One of my favorite brisket "rubs", in fact I'm smoking one right now, is simply rubbing on a good coating of worcestershire sauce and then a heavy sprinkling of montreal steak seasoning.