Brisket Rumblings - Rub Suggestions

[PHX-AZ-BBQ]

Hello bbq amigos,

I didn't have time to take pictures, but cooked my second brisket ever last weekend (6/30/13). It was a packers prime nearly 15 lbs ($89.00) a little costly, but the mother-in-law picked up the tab.

Trimmed a good 2lb maybe 3lbs of fat, even got that hard fat inside the point (but left a little). Kept 225-240 temps, and was hitting 190 at 9 hours in to the cook (which was about 5 hours earlier than I had anticipated). Can only guess this was due to the nicer cut of brisket (Prime) and I did keep it even around 230 the entire cook, but who knows??

The brisket was delicious, I was able to get many nice long cuts across the grain without the meat shredding.

In closing I would like to know your favorite brisket tip (I've been told that smoking brisket is one of the hardest meats to smoke).


1. Is there any reason to try brown sugar as an ingredient in your brisket rub? (i.e., is there any other rub than a "Texas" salt and pepper?) Are there any great brisket rubs out there I may be missing?

[CoffeeCreek]

Congrats on your second ever brisket
I personaly don't like hardly any sugar on my brisket rubs. I just received my order of Tatonka Dust from MossyMo. I haven't tried it on a brisket yet but will be doing one this weekend with it. I did do a beef roast with it last weekend and the flavor was great with beef.

[Fishawn]

Sounds like you did pretty well........... BURNT ENDS!....... Ya gotta at least try them once

[chriscw81]

Congrats on a successful cook! I'm with coffeecreek, tatonka dust should be excellent on a brisket but I've also yet try my new order of TD on a brisket. Also try plowboys bovine bold and simply marvelous peppered cow, they are both phenomenal of any beef......bovine bold may be my personal fave, though.

Chris




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[L20A]

You will get lots of different opinions on brisket rube & injections. I suggest you just try different things & decide what works best for your tastes. I use a basic rub of S&P & chili powder most of the time. Sometimes I use Mad Hunky salt free with some brown sugar added. Thery both come out good, just a slight flavor difference.

[cowleyms]

well I use my AP rub and it had Brown Sugar in it and well I have had rave reviews on my brisket from friends and family and I have several that want to buy whole briskets from me so it really boils down to taste and what people like. You would just have to try it for yourself and make that determination

[Bill-B-Que]

We really like the Oakridge BBQ brisket rub.

[Bearcarver]

All good suggestions above!

For my taste, I love Mad Hunky General Purpose Rub on Pork, but when it comes to Beef, I prefer to allow the Beef flavor to come through, by only using Worcestershire (Thick) and then CBP, Garlic Powder & Onion Powder.


Bear

[IrishChef]

Montreal Steak seasoning isn't bad. Although I have some Saltgrass 7 spice seasoning that I been wanting to try on brisket... Not big on sweet beef either....

[Whisky Fish]

All good suggestions above!

For my taste, I love Mad Hunky General Purpose Rub on Pork, but when it comes to Beef, I prefer to allow the Beef flavor to come through, by only using Worcestershire (Thick) and then CBP, Garlic Powder & Onion Powder.


Bear

Montreal Steak seasoning isn't bad. ....

Unless I'm in a big rush, I've found that most comercial rubs are decent but I usually just make my own on the fly, eyeballing my ingredients.
In no particular order these are the usual players;
Salt and pepper
onion powder
garlic powder
dehydrated onion
paprika
cayanne
Brisket is so rich it can tolerate heavy spices and the length of the cook can really wipe out spices so I tend to go heavy.
And I don't use sugar on my briskets, don't know why, I guess it just never occurred to me.

[Ryan]

http://amazingribs.com/recipes/rubs_..._beef_rub.html

I've been using this one lately. I tweak it by using turbinado instead of white sugar and usually cut down on the pepper. I'm with Bear and don't like a lot of rub on beef and like the beef flavor to shine.

[Fatback Joe]

Many good rubs mentioned already.

Personally a fan of Smoking Guns-Hot on brisket.

[dsgarner06]

Tatonka Dust on Brisket is purdy darned good! I also will make my own using salt, pepper, garlic powder, onion powder, paprika and cayenne after rubbing down with worchestershire and a little oil.

[crusty ol salt]

plowboys bovine aint bad, and then again just good ol fashioned CBP and kosher salt will work too

good luck

[Hookecho]

I generally use John Henry's Texas Brisket Rub or Plowboys Bovine Bold. For injections its either one given to me from the Smoke on Wheels guys or Butchers BBQ Prime Injection.

For Pulled Pork I use John Henry's Texas Pig Rub (hot) and Smoke on Wheels Pork Injection

I havent had any complaints so far lol