Big Bad Beef Rub 2.0

[Jerod Broussard]

I 4x'd the original recipe sometime back. It came out to 1/4 cup white sugar.

Soooooo, I started with 1/2 cup Turbinado sugar, kept all the other ingredients with the same ratio of their amounts to the sugar in the original recipe. Then added 1 teaspoon of cumin.

One batch fills up one of these jars to the top. Had to pack it down a little at the top to get the lid on.

Smoking a brisket for Wednesday consumption. Picked up another 50 pounds today to smoke later this week with more possibly added.

[JeffJ]

That's a lot of rub.

[Jerod Broussard]

10 briskets.

[jharner]

You need my address to ship some brisket to?

[Jerod Broussard]

I would meet you half way if necessary. 4 hours of sleep last night, hopefully 3-4 tonight. I'll be whooped and ready to go back to work Monday.

[jharner]

Thanks for the offer Jerod, enjoy the results of your hard work!!

[DWCowles]

You're living up to your title "Brisket King"

[slefkoff]

Jerod, this may sound ridiculous, but I'm a little lost on the "ratio" part of the post when referring to the original Big Bad Beef Rub that I've seen on the site. I have a tradition to smoke a whole brisket for my birthday (which is Sunday), and I'd like to try this version out. Can you give me just a bit more detail?

[Nate]

Am I the only one having a problem viewing the pics because they are too big to fit on the screen?

[slefkoff]

I'm on Firefox on OS X (10.10.5) and the images are also huge.

[johnec00]

I use IE-11, and the images also load large. If I wait until the full image has been loaded into IE, then click the visible part, Mr. Gates nicely shrinks the image to fully display on the screen.

[Huskee]

Just click the picture, it will resize it. Then you'll have to back-page though, but it's helpful with those massive pics.

[MBMorgan]

Jerod, this may sound ridiculous, but I'm a little lost on the "ratio" part of the post when referring to the original Big Bad Beef Rub that I've seen on the site. I have a tradition to smoke a whole brisket for my birthday (which is Sunday), and I'd like to try this version out. Can you give me just a bit more detail?

In Jerod's absence, I'll take a stab at interpreting. Based on his using 1/2 cup (8 Tbsp) of sugar, it would appear that he 8x'd it this time:

24 tablespoons coarsely ground black pepper
8 tablespoons (1/2 cup) Turbinado sugar (instead of granulated white sugar)
8 (1/2 cup) tablespoons onion powder
16 teaspoons mustard powder
16 teaspoons garlic powder
16 teaspoons chili or ancho powder
8 teaspoons chipotle or cayenne powder
1 teaspoon cumin (added by Jerod)

[slefkoff]

Thanks! Definitely won't need that much for one brisket, but I'll either make enough to keep around for later or will proportionately reduce it.

[MBMorgan]

slefkoff ... yeah ... I'd probably just make the original 1/2 cup BBBR recipe (your choice of sugar) and add 1/8 tsp of cumin (if you like it) for one brisket. Remember, Jerod did 10 briskets with his 8x mix.

[Jerod Broussard]

BBBR 2.0
Turbinado Sugar- 1/2 C
Black Pepper- 1/2 C + 2.5 Tbs
Onion Powder- 3/8 C + 2.3 tsp
Mustard Powder- 3.5 Tbs
Garlic Powder- 3.5 Tbs
Chili Powder- 3.5 Tbs
Cayenne- 1 Tbs + 2.3 tsp
Cumin- 1 tsp

Very good feedback. People were asking who in the world had cooked the stuff. One lady ate at a BBQ joint in town the day before. Said it paled in comparison to the stuff I cooked and chopped.

[MBMorgan]

Awesome ... Congrats! Do you find that the Turninado sugar makes a big difference?

[slefkoff]

Thanks! Will be making it this weekend.

[Jerod Broussard]

Guest I couldn't really tell. I wanted to up the molasses content without messing with brown sugar. I know the Turbinado I covered the pork butts with before putting in the smoker helped. The rub I use on the butts has no sugar.

[slefkoff]

Just made the batch for my weekend brisket. Tastes spicy (I guess because of the cayenne). Will that dissipate a bit as the smoke penetrates the meat and it cooks?

[Jerod Broussard]

Yeah, I can never tell it is there unless I 2x the cayenne and pile it thick on the edges.

[slefkoff]

Gotcha. So it won't be that hot after cooking right? I'd be fine with it but have a feeling not everyone in my group would feel that way (I'll leave judgment on them for a later time)