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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.
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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.
  • Spinaker
    • Nov 2014
    • 10993
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      Dexter (Beagle mix)
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      Apple, Cherry & Oak Log splits for the C-60

      Buck 119 Special
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      Dexter 12" Brisket Sword
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    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.


    • 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
    Charter Member
    • Sep 2016
    • 10421
    • Kansas Territory
    • Grills / Smokers

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      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
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      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
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    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.


    • 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
    • 1582
    • 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)
      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.

    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!


    • Spinaker
      Spinaker commented
      Editing a comment
      I agree, fresh ingredients is always better.
  • rodkeary
    Club Member
    • Jan 2017
    • 215
    • Pacific Northwest
    • Weber Genesis
      Bradley Smoker

    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.


    • CaptainMike
      Club Member
      • Nov 2015
      • 2805
      • The Great State of Jefferson
      • 24X40 Lone Star Grillz offset smoker
        Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Thermoworks Smoke and Thermapen.

      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.


      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • 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.

        BBBR or SPG


        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          Salt, Pepper.


          • Spinaker
            Spinaker commented
            Editing a comment
            Such a purest. Heehehehe
        • hoovarmin
          Founding Member
          • Jul 2014
          • 1093
          • Neptune Beach, FL
          • Weber Performer 22
            Thermoworks Smoke
            Thermoworks Thermapen
            Kingsford Blue Bag

          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.


          • 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
          • 2017
          • South central Illinois

          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


          • Skip
            Founding Member
            • Jul 2014
            • 3833
            • Blue Earth, Minnesota
            • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

            BBBR or just plain Salt & Pepper.


            • Troutman
              Troutman commented
              Editing a comment
          • jerrybell
            Charter Member
            • Aug 2014
            • 401

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


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I think yer gonna like this, Amigo!
          • dshaffes
            Charter Member
            • Jan 2015
            • 287
            • NJ

            Salt & Pepper with Montreal Steak for texture.


            • HawkerXP
              Club Member
              • Jul 2016
              • 6551
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

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


              • Smokin D
                Club Member
                • Nov 2016
                • 62

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


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



              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.
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              Meat-Up in Memphis