Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

What's Your Favorite Brisket Rub?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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).

    #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.

    #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


      #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


        #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


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

          Comment


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

            Comment


              #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.

              #9
              BBBR. Exactly as Meathead wrote it.👌

              Comment


                #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

                #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.

                #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


                  #13
                  Oakridge BBQ Black Ops. Hands down.

                  Comment


                    #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


                      #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.

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Compact Powerful Sear Machine For Your Next Tailgater


                    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                    Click here to read our detailed review and to order


                    The Good-One Is A Superb Grill And A Superb Smoker All In One


                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read ourcomplete review

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker



                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts


                    The Pit Barrel Cooker May Be Too Easy


                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them