Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brisket Rub

I just used a simple blend of S&P with a little Louisiana Cajun seasoning and a little raw sugar.

Rubs ain't everything, but then, ain't any amount of smoke or mop gonna make a chitty piece of meat, cooked poorly, come out tender. It'll just season it, kinda like a rub.

Not true. I suggest you may have not smoked enough briskets then. Vinegar based mop sauce does tenderize the meat fibers as does time spent in the smoker (low and slow). That�s the reason for the two, to make the meat tender. A rub (most contain mostly salts) dry and toughen meat rather than tenderize.

Some of this and some of this and some of that!

Your close, but not quite there. Salt can dry out meat, it can also keep it moist and help tenderize and season it. Just like smoke.


It's okay. Your not the first to be confused.

Whoo dilly!

Hope you mopped it.

Mop shmot...put in on the smoker and don't open the lid till it's done...moist and tender!

Nice!

LOL. Nice try. (almost)

Ive done enough brisket in my lifetime to know the facts. Give it time, you will get there.

All those briskets and your still trying to figure it out? I'd suggest laying off the Grain Belt and not listening to all those backwards Wisconsinites.

If ya ain't careful, they'll have ya eating lutefisk and fishing through a little hole in the ice.

Keep trying.....it's never too late!

I would rather just keep doing. I havent had the need to "try" in some time. Brisket is pretty simple and straight forward. After you get a few under your belt you will understand and follow sage advice when you get it. I like helping out the newbs. Your welcome.

Yup and yup!!

This is what i use.

2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt

rub it down with yellow mustard and then a heavy coat of rub. let it sit in the fridge for a few hours then smoke at 240-250 till it gets the color you want then foil till it hits either 195 for slicing or 205-210 for shredding/pulling. Pull it out still in the foil and then into a cooler for at least 2-3 (up to 5 or 6 if needed)

If you rub your brisket too much you will go blind I use salt and pepper or just the dizzy pig cowlick. Ymmv

Never done a brisket, but I'm a real fan of these products: Texas BBQ Rub

Pretty much, I use only Dizzy Pig and this brand.