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What's Your Favorite Brisket Rub?

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  • Smokin'Rick
    Founding Member
    • Jul 2014
    • 41
    • Winfield, IL
    • "If you're going to do it well, do it with passion!"
      Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
      Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
      Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
      Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
      Favorite Wine: Red

    What's Your Favorite Brisket Rub?

    Cooking a whole brisket this Saturday. Have always used BBBR in the past. Thinking of changing things up so I thought I'd reach out to the Pit community to find out if you use anything other than BBBR or Dalmatian rub (salt & pepper).
  • CurlingDog
    Charter Member
    • Sep 2014
    • 550
    • Port Washington, WI
    • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
      gorilla gloves, bear paws

    #2
    i have taken a shine to coffee...more of a olfactory hit than the heavy flavor... sweet and heat underneath are hallmarks of the rubs ive done. its a nice change.

    Comment


    • SoonerBQuer
      SoonerBQuer commented
      Editing a comment
      I am actually thinking of doing a bit of coffee in my rub next time. This has been a bit trendy in restaurants for steaks, so i think it's worth a try. Post the next time you do it.
  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1582
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #3
    I still like BBBR the best.

    In addtion, the Peppered Cow from Simply Marvelous, and the Black Opps from Oakridge have both received great reviews from participants on #theRibList.

    Comment

    • boftx
      Founding Member
      • Jul 2014
      • 911
      • Las Vegas, NV
      • CharGriller Pro COS
        Oklahoma Joe COS
        Maverick 732 thermometer
        Red Thermapen
        Favorite beer: Scotch

        I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

      #4
      My basic approach for brisket is a dry-brine of sea salt with a generous layer of coarse ground black pepper mixed with some Old Bay on top of that for a good Texas rub. If I'm doing a cut that that I'm going to cook rare then I might add savory spices such as dill and garlic. I almost never use anything sweet on beef.

      Lately I've been impressed with McCormick's Monterey Steak seasoning. Lots of bold pepper flavor.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9657
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
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        #5
        Big Bad Beef Rub, after a 24-48 hour dry brine.

        I tried some salt and black pepper the other day, not even close....fine on a steak, not a roast, that's fo sho.

        Tri-Tip, I like a red pepper, black pepper, garlic powder, onion powder kinda mixture

        Chuck, Round Steak, Tony Chachere's....

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2447

          #6
          Not a big black pepper fan myself, I keep it simple with Salt, Garlic and Onion.

          Comment

          • Powersmoke_80
            Founding Member
            • Aug 2014
            • 874
            • Bay City, Michigan
            • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
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              Favorite Beer, Yeungling Black&Tan

            #7
            I do salt-and-pepper then I give it a coating of BBR

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3182
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              #8
              BBBR with Cumin

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I tried Cumin. Doesn't take much. Nice little extra flavor.

              • SoonerBQuer
                SoonerBQuer commented
                Editing a comment
                I love this for pork but i'll try this sometime.
            • Breadhead
              Banned Former Member
              • Jul 2014
              • 0

              #9
              BBBR. Exactly as Meathead wrote it.👌

              Comment

              • bbqoaf
                Former Member
                • Jul 2014
                • 752
                • Calgary, Alberta, Canada

                #10
                Salt and fresh ground mixed peppercorns. We have a blend of black, green, pink and white peppercorns that has a great tangy flavour, far superior to plain black pepper in my humble opinion.

                Comment


                • Ernest
                  Ernest commented
                  Editing a comment
                  I second your opinion on mixed peppercorns

                • DWCowles
                  DWCowles commented
                  Editing a comment
                  Yep! I do that too
              • DWCowles
                Founding Member
                • Jul 2014
                • 9709
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #11
                Sometimes I like BBBR and sometimes I like Black Op and sometimes I like S&P and sometimes I like McCormicks Monterey Steak seasoning. 😎

                Comment


                • boftx
                  boftx commented
                  Editing a comment
                  Glad to see someone else like that Monterey Steak seasoning besides me!

                  I've been looking at the ingredients on several of the McCormicks products and I'd almost be willing to bet they've been reading this forum as well as AR and have poached a few of our recipes. The Sweet & Smoky mix is virtually identical to my normal pork rub.
              • JeffJ
                Charter Member
                • Feb 2015
                • 2404
                • Michigan
                • Jeff

                #12
                I always mix my own. I tend to go heavy on the pepper and very light with sugar. Additionally, Cumin, chili powder, paprika, garlic powder, onion powder and lemon pepper in pretty equal quantities.

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10516
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

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                  #13
                  Oakridge BBQ Black Ops. Hands down.

                  Comment

                  • Dr ROK
                    Charter Member
                    • Dec 2014
                    • 1350
                    • Morrill, Nebraska
                    • Retired high school teacher and principal
                      Dr ROK - Rider of Kawasaki &/or rock and roll fan
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                      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                    #14
                    Here's one I love on brisket. This is a rub that the local Jaycee's used on various cuts of beef that they'd cook in a "hole in the ground pit" covered with dirt. They served bbq beef sandwiches to the community during a
                    celebration called Oregon Trail Days in Geirng, NE. The entire process was pretty crazy. They ordered the meat at least 18 days in advance so they could wet age it. They ordered inside rounds, outside rounds, knuckles, but said that steer rounds were best. Then, 2 days before cooking, dip in liquid smoke and then return to cooler for 24 hours. After 24 hours they took the meat out and rubbed with the rub and let set at room temp for 24 hours. Anybody see any problems with this process yet? When my dad died a guy that worked with him brought over a roast that he had made using the rub, but traditional smoking methods. I love it.
                    Enough for about 12 Lbs of meat.
                    5 ounces table salt (no iodine)
                    1 ¼ TBS Brown Sugar
                    ¼ TBS Black Pepper
                    1scant TBS Accent
                    1 ¼ TBS Savory Salt
                    ½ tsp cumin
                    ¼ scant tsp Curry Powder
                    ¼ tsp Allspice
                    1 ¾ tsp Lawrey’s Seasoned Salt
                    ¾ TBS Celery Salt

                    Comment

                    • David Parrish
                      Founding Member - Pit Boss Emeritus
                      • May 2014
                      • 5034
                      • Charlotte, NC
                        • Slow 'N Sear Kamado (SnSK)
                        • Lots of grills that work with Slow 'N Sear
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                        • President/Owner - SnS Grills

                      #15
                      BBBR with Cumin is my go to rub for beef, especially brisket.

                      Comment


                      • Smokin'Rick
                        Smokin'Rick commented
                        Editing a comment
                        I see many pro-cumin comments. I was thinking along those same lines. How much cumin would you add to the BBBR recipe?

                      • David Parrish
                        David Parrish commented
                        Editing a comment
                        It doesn't take much. I do 1/2 tsp to 1 tsp.

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