I was recently watching Mad Scientist BBQ (Jeremy Yoder's YT channel) and he was talking about how pellet smokers need more than just S&P when cooking briskets and how he uses Lawry's, black pepper, granulated garlic and onion powder, dry mustard powder, chipotle powder, white sugar and "a few other seasonings".
My question is does anyone know his exact rub recipe? If not, does anyone use a rub recipe that is similar to his that has worked well on a pellet smoker? Would love to see what you use and amounts of each ingredient.
I use a pellet smoker and I just use Meatheads Red Meat Rub. It’s perfect. Or if you want to make your own, Meatheads BBBR from the free side. Also perfect but I am too lazy. 🤣🙄
So I made a big batch, but realized I needed to scale it down. The scaled down version in (parentheses) I think is 1/8 of the original, or close to it. :)
This is a system; 1. Dry
I'm very curious how that makes sense, if you're a fan of offset smoke then pellet smoke is much lighter, so why would you use MORE spices than your offset recipe further masking the smoke?
But both of Meatheads rubs (the free recipe and his packaged stuff) have served me well. I've also happily enjoyed plain S&P, SPOG, and various red meat rubs, but personally I avoid aggressively flavored rubs and over seasoning because it will mask the smoke.
the last part is what I'm trying to say, if you like S&P on your offset why would you amp up a rub for a specific cooker. Obviously if ya don't crave smoke then a more complex rub in the oven would do just fine, but if you do crave smoke, the rub should be the same per cooker?
Not craving smoke doesn't mean go to the oven. My issue is we used S&P AFTER using a more complex rub, in short, for us and the people I cook for, S&P sucks on brisket.
I don't crave HEAVY smoke. I had a friend bring some ribs over he'd done on his offset and they were WAY too heavy smoke for me. WAY too heavy. However, my pellet grill is a little lighter smoke than I'd like sometimes. So I've been experimenting with my Smoke Vault and I find I can get a good smoke, more than the pellet, but not enough to irritate me. And the more ingredients in the rub adds a complexity of flavor - maybe helping if you lack a little bit of smoke - but NEVER the oven! lol
I currently use Meatchurch’s Holy Cow for anything beef. Before that I was using the Grilla beef rub they make. I’ve also used homemade SPOG on one of the 3 briskets I’ve done. I am waiting to complete my SPOG before I purchase another one. My issue with my homemade SPOG is that it’s too peppery. I used it on chicken last week and my wife said it was bad. It definitely is potent. I’ll probably try Meathead’s beef rub when I need another one but I don’t buy another until I replace one.
I like Meatchurches other rubs for pork, but I really like Big Poppa Smokers Cash Cow on beef. Meatheads rub is nice, it's more aromatic than other beef rubs I've used other than BPS Desert Gold but that ones more for pork/poultry.
How about just sprinkling hot sauce after applying the rub on the meat. I saw Franklin do it a few times on beef ribs and gave it a try. I tried it and it was very good that way.
I use John Lewis Brisket Rub Recipe. I apply coarse to fine in order. 8 parts black pepper, 3 parts Lawry's, 3 parts kosher salt, 1 part garlic powder, and 1 part MSG (optional).
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