In trying to not over salt an injected brisket, I'm going to assemble my own low salt rub, to use in concert w/ Meat Church Holy Cow.
I'm looking for maximum mahogany bark. I'm thinking lots of black pepper, some garlic and onion powder, and a little paprika and brown sugar. Am I missing anything?
I can do a pretty darn good brisket, but the one's that always get the most outstanding comments are when I use Hank's Bonafide Beef Rub. Henrik no longer sells it in the USA, but he was very gracious and generous in sharing his rub recipes with us, with the caveat that we do not try to market it ourselves. Here's his post: https://pitmaster.amazingribs.com/fo...ubs-now-public
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yeah, just pokin' a little fun with you. I always knew which side my bread was buttered on, and even if I wasn't fond of a boss it was never a good idea to get on their bad side. And BBBR is a fantastic rub and way easy to make. That and the Cow Crust are always in my pantry.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Thanks much for posting this!
It looks good and like it would pack a punch for sure.
For this crowd (i.e. seniors, many from places that don't tend to use much spice or heat), I think Hanks might be better suited.
I'll use Meathead's for my own cooks.
Thanks so much folks!!!
JD
I can do a pretty darn good brisket, but the one's that always get the most outstanding comments are when I use Hank's Bonafide Beef Rub. Henrik no longer sells it in the USA, but he was very gracious and generous in sharing his rub recipes with us, with the caveat that we do not try to market it ourselves. Here's his post: https://pitmaster.amazingribs.com/fo...ubs-now-public
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