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What's Your Favorite Brisket Rub?

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  • PitmasterAg
    Club Member
    • Oct 2015
    • 45
    • Clear Lake Shores, Tx

    The day before, I trim mine and dust mine with kosher salt, wrap and put in fridge. After I get the fire going, I remove and put a nice layer of 1/3 kosher salt-2/3 of 16 mesh black pepper over the entire brisket. This has worked best for me.

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    • Smokin'Rick
      Smokin'Rick commented
      Editing a comment
      Nice bark on that bad-boy!

    • 7over
      7over commented
      Editing a comment
      That looks fantastic! Making me want to hang a full packer in the PBC.....
  • 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

    Thank you all for your input. I enjoyed hearing your ideas. And I will experiment with them another time. But I think I'll stick with BBBR for this cook. I guess nothing beats the well balanced flavor profile of BBBR - with a touch of cumin to "spice" it up. I just finished trimming and salting. Well, on to mixing a fresh batch of BBBR. BBQ-on my friends!
    Last edited by Smokin'Rick; October 31, 2015, 04:20 AM.


    • Meatmeinstl
      Former Member
      • May 2015
      • 18

      Kosmos Q cow cover with Kosmos Killer Bee Chipotle layered on top is my current go to.


      • Spinaker
        Spinaker commented
        Editing a comment
        I Just picked up some Kosmos. Cow cover. I plan on using it next weekend.
    • Sonoman
      Charter Member
      • Jan 2015
      • 19
      • Wine Country, CA

      I stay close to BBBR but add extra heat (the kids like it that way),some fine ground coffee (for that umami mouth feel), and cumin. Aaron Franklin talks about just fresh-ground pepper and salt for everything but I like BBBR better. I also load the brisket pretty heavy with rub because I feel I lose some when I foil the brisket


      • brliming
        Former Member
        • Jun 2015
        • 4
        • Mansfield, Ohio

        Simple 50/50 Black pepper and sea salt, then a bit of cayenne pepper for a touch of color and kick. Use a large restaurant style shaker and keep it mixed while putting rub on beef.


        • 7over
          7over commented
          Editing a comment
          That is exactly what I've been doing and it's worked great so far. However, thanks to Meatheads webcast on salt, I've started removing all salt from my rubs and salting a day or two ahead instead. Then just before the meat hits the smoker I'll apply and pat on the salt-free rub. Got a set of 4 flank steaks for a party tonight undergoing that process right now.
      • jmiliz
        Former Member
        • Aug 2014
        • 10

        Oak Ridge Black Ops


        • emil.glatz
          Former Member
          • Oct 2014
          • 109

          Salt and pepper is my favorite so far. Plan and prepare the whole meal.


          • Father87
            Former Member
            • Apr 2015
            • 50
            • Miami, FL

            kosher salt base topped by Webers Smokey Mesquite


            • KosherBaconitesBBQ
              Former Member
              • Jun 2016
              • 4

              How much lemon pepper do you all add to your rub if you're making enough rub for a 12ish lb brisket? I've never used it on brisket before, and very intrigued.


              • Spinaker
                • Nov 2014
                • 10516
                • Land of Tonka
                • John "J R"
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                I have never tried the lemon pepper angle.

                I just used some Big poppa smokers brisket rub. That stuff is amazing. Although I will be using Black Ops (Oak Ridge) this weekend. But I was very happy with the results I had.


                • BBQCentralShow
                  Greg Rempe
                  • Jul 2014
                  • 365

                  I've used Butcher BBQ brisket rub and Big Poppa Smokers brisket and steak rub with great success.


                  • RonB
                    Club Member
                    • Apr 2016
                    • 12529
                    • Near Richmond VA
                    • Weber Performer Deluxe
                      Pizza insert
                      Smokenator 1000
                      Cookshack Smokette Elite
                      2 Thermapens
                      lots of probes.

                    The Texas style rubs I have tried on beef have too much pepper for me. My current go to is McCormick's Montreal Steak Seasoning as mentioned above by several members.


                    • SoonerBQuer
                      Former Member
                      • Apr 2016
                      • 50
                      • Houston

                      I have actually wet brined with two bay leaves, celery salt and a cinnamon stick. I use one can of life coke, and a darker beer as the wet agents. After 24+ hrs I use BBBR. It is really, really nice. I usually add a bit of extra garlic powder to the BBR too.


                      • CandySueQ
                        KCBS President, and Moderator
                        • Jul 2014
                        • 1523
                        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                        Dizzy Pig Game On or Cow Lick Steak.


                        • Potkettleblack
                          Club Member
                          • Jun 2016
                          • 1959
                          • Beautiful Downtown Berwyn
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                          An acquaintance or two use Tatonka Dust on everything. I can't personally offer an opinion, but if you like a black exterior, it might be the thing for you.




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