Brisket rubs.

[kelley2403]

Looking for some new rubs to try on brisket. Usually just use salt, pepper and a few other spices. Will be smoking the brisket. @IrishBlooded I know you have some. TIA.

 

[Wunder.Noid]

Looking for some new rubs to try on brisket. Usually just use salt, pepper and a few other spices. Will be smoking the brisket. @IrishBlooded I know you have some. TIA.

I've only used S&P too. Interested in what others are doing as well.

 

[SJ76]

Aldi has a steak seasoning that is fantastic. You could mix it with something of your own or just it on a brisket by itself.

 

[Edisto_Tiger]

3 TBS chili powder
1 TBS coarse salt
2 Tsp black pepper
1 1/2 Tsp brown sugar
1 1/2 Tsp onion powder
1 Tsp cumin
1 Tsp dried oregano
1 Tsp cayenne pepper

 

[RobBase]

I watch those bbq shows on TV and it seems like they all use the same stuff.

Apple cider brine then a rub of salt, pepper, garlic powder, cayenne, sugar, and chili powder.

 

[IrishBlooded]

When it comes to brisket I am a pretty traditional guy. God already made beef right. Your job is to not fuck it up.

So if you are looking for traditional.

1 part salt
1 part course ground pepper

And then you can add in the 'flavorings' you want. But never more than 25% ratio So if 1 cup of salt, never more than 1/4 total of everything else.

Common ones to add Paprika, garlic, onion, oregno, brown sugar, cumin

But again I am a traditionalist when it comes to it.

What rig are you using to cook it?

 

[txTIGER1963]

When it comes to brisket I am a pretty traditional guy. God already made beef right. Your job is to not fuck it up.

So if you are looking for traditional.

1 part salt
1 part course ground pepper

And then you can add in the 'flavorings' you want. But never more than 25% ratio So if 1 cup of salt, never more than 1/4 total of everything else.

Common ones to add Paprika, garlic, onion, oregno, brown sugar, cumin

But again I am a traditionalist when it comes to it.

What rig are you using to cook it?

this, beef is meant to be the star
not into strong rubs that over power and leave a nasty afterbite/taste

 

[kelley2403]

When it comes to brisket I am a pretty traditional guy. God already made beef right. Your job is to not fuck it up.

So if you are looking for traditional.

1 part salt
1 part course ground pepper

And then you can add in the 'flavorings' you want. But never more than 25% ratio So if 1 cup of salt, never more than 1/4 total of everything else.

Common ones to add Paprika, garlic, onion, oregno, brown sugar, cumin

But again I am a traditionalist when it comes to it.

What rig are you using to cook it?

Pretty much what I’m doing. I’m using an Icon Kamado grill.

 

[Bayou Tiger]

3 TBS chili powder
1 TBS coarse salt
2 Tsp black pepper
1 1/2 Tsp brown sugar
1 1/2 Tsp onion powder
1 Tsp cumin
1 Tsp dried oregano
1 Tsp cayenne pepper

NOOOOOOOOOOOOOOOOooooooooooooooooooooooooooooooooooooooooo!


You don't put oregano on brisket! Brown Sugar?!?!?! WTF is wrong with you man!

 

[IrishBlooded]

Pretty much what I’m doing. I’m using an Icon Kamado grill.

This are nice cookers. A neighbor of mine uses one.

How big is the cut? Full packer?

 

[Bayou Tiger]

Seriously....Salt and pepper on the meat. That's it. Add the other spices to build flavor profiles with the mop sauce. If you add any of that other stuff to the dry meat prior to cooking it will get bitter after being on the grill for the amount of time a brisket requires cooking. But if applied in the form of a mop sauce it doesn't because it never dries or burn. (brown sugar will burn to a hard, rocky, black substance).

Bayou Tiger's World Famous Mop Sauce Recipe

Ingredients:
1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons American chili powder

1 teaspoon cumin powder

1 tablespoon of butter or bacon fat

1 medium onion, finely chopped

4 cloves garlic, minced or pressed

1 green bell pepper, chopped

1/2 can of 12 oz. beer (drink the other half)

1/4 cup ketchup

1/4 cup apple cider vinegar

3 tablespoons Worcestershire sauce

3 tablespoons steak sauce

2 teaspoons of Louisiana hot sauce

2 cups beef broth


Do this:
1) Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

2) In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

 

[Edisto_Tiger]

NOOOOOOOOOOOOOOOOooooooooooooooooooooooooooooooooooooooooo!


You don't put oregano on brisket! Brown Sugar?!?!?! WTF is wrong with you man!

When your brisket taste as good as mine, I'll reconsider.

 

[Bayou Tiger]

When your brisket taste as good as mine, I'll reconsider.

I cook a pretty good brisket. It's so good in fact that after eating my brisket the next day you may be tempted to lick your own asshole just to get another taste.

 

[Edisto_Tiger]

I cook a pretty good brisket. It's so good in fact that after eating my brisket the next day you may be tempted to lick your own asshole just to get another taste.

Now that's good shit!!

 

[kelley2403]

This are nice cookers. A neighbor of mine uses one.

How big is the cut? Full packer?

Depends on where I get it. If I’m on the Southside of Richmond I can pick up a full. Out here where I live the only place to get one is BJ’s or order one from Kroger or Publix. Ordering one is expensive from one of them and BJ’s only sells the flat ( which is fine with me time wise ).

 

[kelley2403]

I cook a pretty good brisket. It's so good in fact that after eating my brisket the next day you may be tempted to lick your own asshole just to get another taste.

I don’t think I want to eat anything that good.

 

[IrishBlooded]

Depends on where I get it. If I’m on the Southside of Richmond I can pick up a full. Out here where I live the only place to get one is BJ’s or order one from Kroger or Publix. Ordering one is expensive from one of them and BJ’s only sells the flat ( which is fine with me time wise ).

That sucks. I usually get mine at Costco. Was up there yesterday and a 13 to 14 lbs packer prime, not choice was 45 - 50 dollars.

 

[IrishBlooded]

Seriously....Salt and pepper on the meat. That's it. Add the other spices to build flavor profiles with the mop sauce. If you add any of that other stuff to the dry meat prior to cooking it will get bitter after being on the grill for the amount of time a brisket requires cooking. But if applied in the form of a mop sauce it doesn't because it never dries or burn. (brown sugar will burn to a hard, rocky, black substance).

Bayou Tiger's World Famous Mop Sauce Recipe

Ingredients:
1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons American chili powder

1 teaspoon cumin powder

1 tablespoon of butter or bacon fat

1 medium onion, finely chopped

4 cloves garlic, minced or pressed

1 green bell pepper, chopped

1/2 can of 12 oz. beer (drink the other half)

1/4 cup ketchup

1/4 cup apple cider vinegar

3 tablespoons Worcestershire sauce

3 tablespoons steak sauce

2 teaspoons of Louisiana hot sauce

2 cups beef broth


Do this:
1) Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

2) In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

I have to admit, I don't mop beef. Ever. I do give it a spritz through the cook. With Brisket I will inject before hand, and then give it some spray during the cook. I am still a low and slow guy on brisket even though a lot of friends of mine are going towards the hot and fast, especially with pellet cookers.

 

[outofyourmind]

don't care for rubs on my brisket.

I prefer to just let it do it's own thing.
plenty of fat to flavor it up and make it juicy

I like some rubs on my ribs, but really prefer them without.

 

[Edisto_Tiger]

don't care for rubs on my brisket.

I prefer to just let it do it's own thing.
plenty of fat to flavor it up and make it juicy

I like some rubs on my ribs, but really prefer them without.

mop sauce?