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    Brisket Rub

    I am looking for some input on a good store bought rub or a homemade recipe
    for brisket. Thanks in advance

    #2
    check the recipe section for SoTx's final table brisket recipe.

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      #3
      Fiesta Brand sold at most HEB's has a good brisket rub we use all the time...

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        #4
        Stubbs makes an excellent rub. I use it on everything.

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          #5
          Earl Campbells All Purpose or Adams Brisket Rub. Good stuff.

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            #6
            Here is one of my favorite homemade. ET
            10 parts kosher salt
            6 parts course ground black pepper
            1 part garlic powder
            1 part paprika
            1/2 part allspice
            1/2 part cayanne pepper

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              #7
              Originally posted by czechgrubworm View Post
              Fiesta Brand sold at most HEB's has a good brisket rub we use all the time...
              Fiesta is great. We have also used TexJoy Seasoning.

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                #8
                Worth a try

                I have used this guys stuff for 2yrs. now and I get lots of good coments on the flavor of the seasoning.Ribs,pork butts or brisket it's all good.

                texasbbqrub.com

                He has a forum also that the competion cookers use also. I have learned a lot of tricks on it.

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                  #9
                  TEXAS B B Q RUB great stuff--use it on briskets; ribs; steaks; chicken;just about anything you wont

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                    #10
                    Haven't tried it on Brisket yet, but, Grub Rub (available at Academy) is some of the best store bought rub I've ever tasted on pork ribs and Blackbuck backstrap!!

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                      #11
                      Hands down... You will thank me after using the FIESTA "Uncle Chris' Steak Seasoning" (sold @ HEB) to use as a Brisket Rub, Try it, You'll like it.
                      cya,
                      Bob G.
                      Last edited by Bob G; 06-30-2008, 11:18 PM. Reason: could

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                        #12
                        If you've got a good smoker (brick or stone) and some nice dried post oak, all you need is 18 hours of slow heat, salt, pepper and a couple sticks of year old mesquite to finish it off...couple bottles of a nice red wine and a case of keystone will complete the package
                        Last edited by The Crippler; 07-11-2008, 02:30 AM.

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                          #13
                          Stubbs!

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                            #14
                            Zach's original or sweet

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                              #15
                              Zach's is hard to beat

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