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Old 04-05-2017, 12:20 PM   #1
trophy8
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Default Best brisket rub?

Let me have your recipe!! Bought a treager. Got a 5 lb trimmed brisket. Need a rub. Go!!
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Old 04-05-2017, 12:22 PM   #2
Jaybo31
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I have used Fiesta brand brisket rub for many years. It is all I will use and I cook a lot of them. Dust with white pepper also.
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Old 04-05-2017, 12:24 PM   #3
tmurray
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http://discussions.texasbowhunter.co...ead.php?t=9201
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Old 04-05-2017, 12:25 PM   #4
BigCountry101
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I keep it simple.. Kosher salt and coarse ground pepper. Not too exciting, but always turns out pretty good!
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Old 04-05-2017, 12:35 PM   #5
mikeyb_23
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Rudys brisket rib is good
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Old 04-05-2017, 12:51 PM   #6
TxMedic
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Course sea salt, course black pepper and garlic powder...all you need!
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Old 04-05-2017, 12:58 PM   #7
Rage em
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Kosher salt and some black pepper
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Old 04-05-2017, 01:11 PM   #8
rcm719
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Salt Lick Garlic Dry Rub with a dash of Julios is what I always use
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Old 04-05-2017, 01:18 PM   #9
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Quote:
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
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Old 04-05-2017, 01:22 PM   #10
TTU TX Hunter
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Quote:
Originally Posted by tmurray View Post
I have cooked a brisket with this before and it turned out great!
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Old 04-05-2017, 01:25 PM   #11
Bearbarrow
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Quote:
Originally Posted by tmurray View Post
I know what I am going to try this weekend
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Old 04-05-2017, 01:26 PM   #12
knighttime
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Angelo's
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Old 04-05-2017, 01:26 PM   #13
Tommy_V
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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 Tapatalk

Last edited by Tommy_V; 04-05-2017 at 01:41 PM..
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Old 04-05-2017, 01:31 PM   #14
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I have the recipe used to use at his trailer
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Old 04-05-2017, 01:33 PM   #15
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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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Old 04-05-2017, 01:49 PM   #16
RR 314
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What in the world are you doing with a 5lb. brisket, Matt? That isn't hardly worth the effort. :-)
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Old 04-05-2017, 02:28 PM   #17
trophy8
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Quote:
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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Old 04-05-2017, 02:56 PM   #18
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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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Old 04-05-2017, 04:09 PM   #19
tbeak
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Perini ranch ribeye or herb rub. Whichever I have made up at the time
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Old 04-05-2017, 04:27 PM   #20
Storm
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Quote:
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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Old 04-14-2017, 04:33 PM   #21
T_Sebastian
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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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Old 04-14-2017, 07:01 PM   #22
Pullersboy
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Head Country
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Old 04-14-2017, 07:09 PM   #23
Bullseye07
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1/2 kosher salt, 1/2 coarse black pepper.
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Old 04-14-2017, 10:27 PM   #24
Rakkasan2187
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X2 for head country.
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Old 04-15-2017, 01:52 PM   #25
trophy8
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I used Claude's and fiesta rub. Best brisket I've ever had.
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Old 04-17-2017, 12:06 PM   #26
TC
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Chupacabra Original and Elk Creek Beef Shake
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Old 04-28-2017, 03:21 PM   #27
AntlerCollector
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Kosher salt and restaurant ground black pepper


A ready made rub.....I'd say Adams.
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Old 04-28-2017, 04:45 PM   #28
JTCowpoke
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Head Country Championship Seasoning
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Old 04-28-2017, 06:23 PM   #29
critter69
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Quote:
Originally Posted by tmurray View Post
I use this rub ( slightly modified ) on about every thing.
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