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Brisket Rubs

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  • Smokin D
    Club Member
    • Nov 2016
    • 62

    Brisket Rubs

    I'd sure love to hear some dialogue about great homemade and commercial Brisket Rubs. Looking to find a commercial go to Rub for when I'm lazy and also some killer home made rubs for when I want to bat it out of the park.
    Look forward to your replies.
    Cheers
  • Spinaker
    Moderator
    • Nov 2014
    • 10686
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Oak Ridge BBQ "Black Ops" is what I use a lot of the time. I am not saying it is the best but I love the flavor profile. Bold and complex.
    Otherwise I use just plain old Salt, Pepper and some garlic powder.

    Comment


    • phoccer
      phoccer commented
      Editing a comment
      I second the salt, pepper, and garlic powder. Simply, easy, and creates a wonderful flavor IMO and has been far preferred to anything else by my family.

    • jlazar
      jlazar commented
      Editing a comment
      I second Black OPs. It is very good.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9464
    • Kansas Territory
    • Grills / Smokers
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    #3
    I use this a lot, both McCormick's, an HV store brand...
    Very savoury, on beef of all kinds...
    It's my quick go-to, when I can't/haven't made some up, from scratch.

    Comment


    • Smokin D
      Smokin D commented
      Editing a comment
      That is my steak go to. Lol

    • RonB
      RonB commented
      Editing a comment
      Me too - on all the beef I put smoke on.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      also one of our favs
  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1585
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
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      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #4
    Originally posted by Spinaker View Post
    Oak Ridge BBQ "Black Ops" is what I use a lot of the time. I am not saying it is the best but I love the flavor profile. Bold and complex.
    Otherwise I use just plain old Salt, Pepper and some garlic powder.
    Black Ops is good! But my go to is a BBBR variant, always made with high quality ingredients, particularly the Black Pepper!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      I agree, fresh ingredients is always better.
  • rodkeary
    Club Member
    • Jan 2017
    • 201
    • Pacific Northwest
    • Weber Genesis
      Bradley Smoker

    #5
    Commercial - Heaven Made Texas Best Brisket Rub and Oakridge BBQ Black Ops (go easy on the dry brine as this one has salt in it).

    Homemade - BBBR

    I’m still a bit of a brisket “newbie” so I have yet to stray too far with experimenting on mine own.

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2509
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
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        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #6
      I gotta say, BBBR is so easy to make. Even when the lazies come over me I'll still whip up a batch. Instead of grabbing one jar of something I grab what, 6 or 7 and shake out the appropriate/approximate amount of each into a jar and give it a shimmy and shake. I'll time the next batch, but I bet it doesn't take more than 3 minutes.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #7
        BBBR or SPG

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4819

          #8
          Salt, Pepper.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Such a purest. Heehehehe
        • hoovarmin
          Founding Member
          • Jul 2014
          • 1124
          • Neptune Beach, FL
          • Weber Performer 22
            SNS
            Joule
            Thermoworks Smoke
            Thermoworks Thermapen
            Kingsford Blue Bag

          #9
          BBBR is awesome, but in recent years I've begun to dislike the flavor of onion powder so I just leave it out. I also like Steven Raichlen's Brisket rub recipe from his BBQ Bible (no onion powder) because it calls for cumin. I always use Ancho instead of generic "Chili Powder" because I like it.

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            I like your style.

          • hoovarmin
            hoovarmin commented
            Editing a comment
            Gracias and ditto, CaptainMike

          • Jetski
            Jetski commented
            Editing a comment
            I'm right there with you on the Ancho. I always have that on hand.
        • Oakgrovebacon
          Club Member
          • Apr 2016
          • 1905
          • South central Illinois

          #10
          Rather than a rub- I have used a marinade with great success. McCormick Mesquite marinade. Since my family is small, I would cut a brisket in half (not separate the point and flat- just cut into 2 pcs) mix marinade and stuff meat into gallon sized zip locks. Coat with marinade and remove all air that you can. Store in fridge for a day or 2 then smoke 1- the other pc went to then freezer - marinade and all to thaw and cook later. This was long before I found Amazing Ribs, we enjoyed this style for years. It was before brisket was popular and Wal-Mart had it for $1.86 per lb. now it is $3.46 so I do more pork than beef. Always on the lookout for some brisket under $3

          Comment

          • Skip
            Founding Member
            • Jul 2014
            • 3388
            • Blue Earth, Minnesota
            • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

            #11
            BBBR or just plain Salt & Pepper.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              ditto
          • jerrybell
            Charter Member
            • Aug 2014
            • 344

            #12
            Yep just S&P. Although I might add garlic powder next time, just because.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I think yer gonna like this, Amigo!
          • dshaffes
            Charter Member
            • Jan 2015
            • 276
            • NJ

            #13
            Salt & Pepper with Montreal Steak for texture.

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 5680
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #14
              Weber cookbook has a New Mexican rub that we like. We also like to mix up the chilli powder types.

              Comment

              • Smokin D
                Club Member
                • Nov 2016
                • 62

                #15
                I'm going to have to check this out. I'm a big time Southwest/Tex mex fan.
                Cheers

                Comment


                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  We've used it on pork as well just added some brown suger.

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