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Best brisket rub?

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    #16
    What in the world are you doing with a 5lb. brisket, Matt? That isn't hardly worth the effort. :-)

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      #17
      Originally posted by RR 314 View Post
      What in the world are you doing with a 5lb. brisket, Matt? That isn't hardly worth the effort. :-)
      Just me and the wife and Emma haha. Testing. I'll do a big one for company

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        #18
        1/4 cup chili powder
        2 TBS Course Ground Pepper
        2 TBS Garlic Powder
        1 TBS Onion Powder
        2 TSP Course Sea Salt
        1/2 TSP Cayenne Pepper

        Mix together and rub on brisket, wrap with brisket with plastic wrap and refrigerate over night.

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          #19
          Perini ranch ribeye or herb rub. Whichever I have made up at the time

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            #20
            Originally posted by BigCountry101 View Post
            I keep it simple.. Kosher salt and coarse ground pepper. Not too exciting, but always turns out pretty good!
            This , less is more!

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              #21
              Ok, this is how Ive done them, and they always turn out great.

              Coat the meat with salt at least 24 hours before you plan to smoke it, and let it sit in the fridge

              Rub recipe:
              3 tbsp. coarse black pepper
              1 tbsp. sugar
              2 tsp. mustard powder
              1 tbsp. onion powder
              2 tsp. garlic powder
              2 tsp. chili powder
              1 tsp. cayenne powder
              Mix together in a bowl and coat the brisket generously. let it sit out for an hour or two before you throw it in the smoker.

              Put it in the smoker over a pan of water.
              Smoke at 225° until internal temp reaches 150° or when it hits the “stall”
              Then wrap in foil and place back into a 225° smoker.
              Let it go until it gets to about 195° - 200°.
              Pull it off the smoker still wrapped in foil, wrap it in a towel, and put it in a cooler to rest. Let it sit in there for an hour or so. Slice it up and serve it.

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                #22
                Head Country

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                  #23
                  1/2 kosher salt, 1/2 coarse black pepper.

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                    #24
                    X2 for head country.

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                      #25
                      I used Claude's and fiesta rub. Best brisket I've ever had.

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                        #26
                        Chupacabra Original and Elk Creek Beef Shake

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                          #27
                          Kosher salt and restaurant ground black pepper


                          A ready made rub.....I'd say Adams.

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                            #28
                            Head Country Championship Seasoning

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                              #29
                              I use this rub ( slightly modified ) on about every thing.

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