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
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.
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.
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.
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)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
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.
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!
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.
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.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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.
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
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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