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What's Your Favorite Brisket Rub?
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Founding Member
- Jul 2014
- 41
- Winfield, IL
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"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).Tags: None
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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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
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.
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Founding Member
- Jul 2014
- 1590
- Lake Charles, LA
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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.
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.
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
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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.)
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.
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Moderator
- Jun 2014
- 11620
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
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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....
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Founding Member
- Aug 2014
- 885
- Bay City, Michigan
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Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
Sometimes I like BBBR and sometimes I like Black Op and sometimes I like S&P and sometimes I like McCormicks Monterey Steak seasoning. 😎
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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.
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Moderator
- Nov 2014
- 12719
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Charter Member
- Dec 2014
- 1353
- Morrill, Nebraska
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Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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 Sugar¼ TBS Black Pepper1scant TBS Accent1 ¼ TBS Savory Salt½ tsp cumin¼ scant tsp Curry Powder¼ tsp Allspice1 ¾ tsp Lawrey’s Seasoned Salt¾ TBS Celery Salt
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
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- Slow 'N Sear Kamado
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