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Joined: Dec 2007
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Campfire Ranger
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OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,091 |
What's your favorite brisket rub?
Just S&P? Something with a little kick? Sugar or no?
I've read some here like the Dizzy Pig and Grub Rub products.
Home blends?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Oct 2004
Posts: 16,909
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,909 |
salt pepper paprika with some raw sugar all good
GR is good
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Joined: Jun 2006
Posts: 46,022
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,022 |
S&P, paprika, garlic powder.
A wise man is frequently humbled.
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Joined: Mar 2006
Posts: 17,289
Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
I've posted this in the past and it's worth a repeat ...
Here's a homemade dry rub that I got from "How to Grill" by Steven Raichlen. It's become a staple in my kitchen.
1/2 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons course salt
1 tablespoon hickory smoked salt or more course salt (with a tiny bit of liquid smoke)
2 teaspoons garlic powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
This makes about one cup but it's so good I double it when making a batch. I use a recycled parmesan cheese shaker top container to store it in. From the book ...
"OK, this is ground zero - the ur American barbeque rub. Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbeque."
It's really good on steaks and xtra thick porkchops too.
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
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My favorite is Dizzy Pig Cowlick and a light sprinkling of kosher salt, but Aaron Franklin has made a fortune cooking brisket and uses a 50/50 salt and pepper mix. It's best not to over complicate brisket IMO.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Mar 2010
Posts: 10,896
Campfire Outfitter
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Campfire Outfitter
Joined: Mar 2010
Posts: 10,896 |
Mike that 50/50 rub is my Mom's brisket legacy we've been enjoying that for 50 yrs although she adds a few teaspoons of Worcestershire sauce and garlic salt.
You better be afraid of a ghost!!
"Woody you were baptized in prop wash"..crossfireoops
Woody
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Joined: Jan 2014
Posts: 1,298
Campfire Regular
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Campfire Regular
Joined: Jan 2014
Posts: 1,298 |
After making brisket for some time I find less importance in the rub and more in the mop sauce and the smoking time and temps. Also fat cap down vs up. Any ole rub will work just fine and ods are you will never taste it but you will tase the mop sauce and the smoke.
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Joined: Nov 2007
Posts: 4,902
Campfire Tracker
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Campfire Tracker
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Rudy's Rub from the various Rudy's BBQ joints across central TX. You can probably order it online. We put it on everything, but goes really well with brisket.
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Joined: Apr 2010
Posts: 15,864
Campfire Ranger
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Campfire Ranger
Joined: Apr 2010
Posts: 15,864 |
Whatever Dan (dvdgeorge) puts on his....
that's some freakin' great brisket....
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
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Joined: Mar 2009
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Campfire Tracker
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Campfire Tracker
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I like Chupacabra rub.It's great on brisket. http://2gringossalsa.com/store.html
~Molɔ̀ːn Labé Skýla~
As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Joined: Feb 2010
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Campfire Member
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Campfire Member
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Posts: 312 |
I second Rudy's Rub Best I ever used. He uses oak wood I think it's the best
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Joined: Aug 2007
Posts: 115,424
Campfire Sage
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Campfire Sage
Joined: Aug 2007
Posts: 115,424 |
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
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I second Rudy's Rub Best I ever used. He uses oak wood I think it's the best Oak is great for brisket. I use several oak chunks and one chunk of cherry to darken the bark. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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![[Linked Image]](https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/1009856_691555457527610_272390731_n.jpg) ![[Linked Image]](https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpa1/t1.0-9/1233519_704387669577722_96331261_n.jpg) Not pictured, brown and natural/raw sugar.
Sean
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Joined: Sep 2011
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
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These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Aug 2002
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Campfire Tracker
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Nicely done Sean!! That'll make a turd!   Mike Really though....just beautiful!
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Oct 2004
Posts: 25,840
Campfire Ranger
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Campfire Ranger
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Whatever Dan (dvdgeorge) puts on his....
that's some freakin' great brisket....
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Dec 2007
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Campfire Ranger
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OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,091 |
A smiley? All ya post is a smiley?!?
Come on man! Post up your rub!!! Ain't no secrets 'round here!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Jul 2008
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Campfire Regular
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Campfire Regular
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For some reason I like to keep brisket simple. Salt and pepper and inject with beef stock. I like a lot of smoke on my brisket.
Despite my user name, no I am not from Texas.........
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Joined: Jan 2014
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Campfire Regular
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Campfire Regular
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For some reason I like to keep brisket simple. Salt and pepper and inject with beef stock. I like a lot of smoke on my brisket.
I agree. After doing a lot of brisket I soon learned the folly of fretting over the rub. (go for it if it floats your boat) The mop sauce and smoke is where the flavor and tenderness comes from. Still its fun to experiment with various rubs while pretending it means something.
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