Brisket Rubs

[Bill P]

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.

[Spinaker]

Such a purest. Heehehehe

[Troutman]

ditto

[ecowper]

Is your good sauce something you buy or make? Do you mind sharing?

[Potkettleblack]

BBBR. Completely solid. Makes a nice bark.

[TripleB]

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.

[phoccer]

Cool. Learned something new. Thanks!

[ecowper]

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]

Curious, why granulated vs powder?

[HawkerXP]

We've used it on pork as well just added some brown suger.

[ecowper]

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.

[Spinaker]

I agree, fresh ingredients is always better.

[Smokin D]

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

[Mr. Bones]

I think yer gonna like this, Amigo!

[hoovarmin]

Gracias and ditto, CaptainMike