Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Brisket Rubs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • ecowper
    Founding Member
    • Jul 2014
    • 3737
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #16
    My go to “secret rub” is equal parts salt, black pepper and granulated garlic. Alternatively, I will do BBBR or Montreal Steak Seasoning. I used Raichlen’s Type A rub a couple times, too.

    I think, if you want to hit it out of the park, so to speak, you just can’t go wrong with salt, pepper, granulated garlic.

    Comment


    • phoccer
      phoccer commented
      Editing a comment
      Curious, why granulated vs powder?

    • ecowper
      ecowper commented
      Editing a comment
      same reason for coarse ground pepper. You break up the smooth surface of the meat, which helps to hold smoke onto the surface of the meat. Per Aaron Franklin.

    • phoccer
      phoccer commented
      Editing a comment
      Cool. Learned something new. Thanks!
  • TripleB
    Club Member
    • May 2017
    • 940
    • La Crescenta
    • Jambo Backyard Smoker
      Weber Smokey Mountain (22" & 18.5")
      Portable Kitchen 360
      Portable Kitchen Grill
      Pit Barrel Cooker
      Weber "Brownie" Circa 1978 22"
      Weber Gas Grill, Silver A
      BBQ Guru ATC
      Favorite Beer: Peroni
      Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

    #17
    My Brisket rub is similar to BBBR, but I omit some of the ingredients. I don't see an advantage over buying rubs, I just make my own. BBQ sauce is a different story though. I blend BBQ sauces to get what I want. Tried for years to come up with "My" BBQ sauce. Too thin, too sweet, too hot, too salty, too bland, and then just plain crappy. Got a good sauce now.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Is your good sauce something you buy or make? Do you mind sharing?

    • TripleB
      TripleB commented
      Editing a comment
      Equal parts Head Country Reg. BBQ Sauce and Blues Hog Original BBQ sauce and some drippings from the meat to cut the sauce a bit. That's it. It's a sweet sauce.

    • CandySueQ
      CandySueQ commented
      Editing a comment
      TripleB -- try straining the Blues Hog original. I find that it takes the gotcha out that hits the back of my throat.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1997
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #18
    BBBR. Completely solid. Makes a nice bark.

    Comment

    • Bill P
      Founding Member
      • Jul 2014
      • 75
      • Wilmington, Delaware
      • Weber 22.5" Silver (since 2000)
        Large BGE with BBQ Guru thermostatic blower (since 2006)
        Hasty-Bake Legacy (July 2014)
        Also owned COS and Weber Smokey Mountain for short time in early 2000's.
        Thermapen instant thermometer.
        William & Sonoma meat probe.
        Taylor digital with remote display, meat probe but use for pit.

      #19
      Have used Dizzy Pig's Cowlick with turbinado sugar 50/50 for a few years. Last few times I went with BBBR. Both rubs are excellent. Also, since all I can get are flats, I usually inject with apple juice or low-sodium beef broth.

      Comment


      • EdF
        EdF commented
        Editing a comment
        I really like the Dizzy Pig rubs myself, especially for when I don't feel like mucking around building my own. My only problem is I don't use them quick enough!

      • Bill P
        Bill P commented
        Editing a comment
        I'm right there with you EdF, and that makes them (and all store-bought stuff) even more expensive. Home made is fresher and cheaper, but I do love convenience!
    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1530
      • Northern Mn

      #20
      I have gone to Oak Ridge rubs almost exclusively the last year or so. Black Ops is a outstanding beef rub but I do wish they would make it in a coarser grind. I use to mix my own but then I got into the larger event cooking and mixing my own rubs just wasn't practical anymore. It was just one more thing to do amongst a hundred other things needed to be done.

      The Spice House also has some pretty good blends. Oak Ridge is always very fresh if you buy directly from them but don't wait to order too long they batch and ship on Mondays only. So if you order on Tuesday it won't ship until the following Monday.
      Oh, I should mention Oak ridge Brine mix is outstanding as well.

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 2541
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #21
        I like equal parts Tones Restaurant Black Pepper (coarse grind) and kosher salt. Sometimes I'll go 2 parts black pepper, 2 parts kosher salt and 1 part garlic powder. I'm beginning to prefer the second option, after my last two briskets.
        Last edited by Steve R.; December 6, 2017, 03:21 PM.

        Comment

        • johnec00
          Charter Member
          • Aug 2014
          • 623
          • Orlando, Florida
          • Equipment:
            '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
            18 Inch Weber Kettle (Rescued from neighbor's trash)
            Rotisserie for 18 inch kettle
            Master Forge propane smoker
            Pit Barrel Cooker
            Smokey Joe with mini WSM mod
            Garcima paella burner
            Anova Sous Vide
            Slaiya Sous Vide (gift)
            2X Thermoworks cooking thermometer
            DIY 4 channel bluetooth thermometer
            LEM grinder, sausage stuffer and meat slicer (all gifts)

            Favorite Beer:
            Key West Wheat

          #22
          I'm with Spinaker , my most frequent rub is the Oak Ridge Black Ops rub. A teaspoon has only about 1/5 teaspoon salt, so I put about 2-2½ teaspoons per pound on the meat the day before the cook to get the equivalent of Meathead's recommended ½ teaspoon per pound salt. Also like BBBR, but reduce the quantity of black pepper to make my family happy.

          Comment


          • CandySueQ
            CandySueQ commented
            Editing a comment
            When I'm cooking ribs for myself, I am very much a minimalist. Rub, yes, but very lightly. Hanging them in a drum gives a flavor all its own.

          • johnec00
            johnec00 commented
            Editing a comment
            CandySueQ - I guess I'm a minimalist too. Before we knew anything about smokers, we made ribs by cooking them "naked" with a water pan on the indirect side of our gas grill till they were fully cooked then moving to the direct side brushed with garlic butter till crisp. Never got any complaints.

          • CandySueQ
            CandySueQ commented
            Editing a comment
            johnec00, I’ll bet not. Sounds good!

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Meat-Up in Memphis