Let me have your recipe!! Bought a treager. Got a 5 lb trimmed brisket. Need a rub. Go!!
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Best brisket rub?
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Originally posted by tmurray View Post
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I have been working on one for a little while and have been impressed after my last tweak. Foundation is salt and pepper, but I've added a few things that add complexity to the rub, but still lets the beef flavor shine like it should.
4 oz oak smoked coarse black pepper (HEB sells this in 4 oz shaker)
4 oz kosher salt (I just dump the pepper shaker and refill with kosher salt and then dump it)
1 tablespoon coffee grounds (might be able to stand a little more)
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1 teaspoon cayenne pepper
1 batch will do 3 to 4 packer briskets.
Be sure to pat the brisket dry before applying the rub, or it will get pasty and will not bark up very well.
Sent from my SM-N920V using TapatalkLast edited by Tommy_V; 04-05-2017, 12:41 PM.
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I've made mine in the past consisting of salt, pepper, garlic powder, onion powder, and paprika. Lately though I've been just using Salt Lick's Regular Dry Rub and have been real happy with the results on briskets and pork butts. It seems peppery, but milds out real nicely after cooking. Nice bark too with good smoke.
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