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Started By
Message
Smoking a Beef Brisket this weekend
Posted on 6/30/16 at 11:55 am
Posted on 6/30/16 at 11:55 am
I have done them before but what kind of rub do you guys use?
7
Posted on 6/30/16 at 11:57 am to biggsc
I'm doing 4 of them right now. Equal parts salt and pepper. Liberally applied.
Posted on 6/30/16 at 11:58 am to Fratigerguy
Just those and that's it?
Posted on 6/30/16 at 12:00 pm to biggsc
50/50 salt and pepper is the Texas style, which is the best imo.
You could add a little onion powder and garlic powder if you wish, but wouldn't go to crazy.
You could add a little onion powder and garlic powder if you wish, but wouldn't go to crazy.
Posted on 6/30/16 at 12:02 pm to RedHawk
I'll do it.
Thank you
Thank you
Posted on 6/30/16 at 12:04 pm to biggsc
A little red pepper never hurt nobody
Posted on 6/30/16 at 12:26 pm to TrebleHook
Make the rub yourself or buy one?
Posted on 6/30/16 at 12:47 pm to biggsc
quote:
Just those and that's it?
Yes, and make sure to use Koscher salt and coarse black pepper. Franklin, one of the best bbq joints in the country does it that way. Here's his video tutorial: LINK
Brisket meat has a great flavor if a good wood is used and is cooked right. There's no need to use some ridiculous rub (brown sugar, cumin, ginger, chili powder, etc etc etc), which will only take away from the flavor. Think of it like a steak. The meat tastes great by itself, and maybe some mild seasoning (salt and pepper). If you are one to go crazy with seasoning your steak and dipping it in steak sauce, then maybe you'd prefer a crazy and complex rub.
This post was edited on 6/30/16 at 12:48 pm
Posted on 6/30/16 at 1:07 pm to SUB
I've seen writings suggesting Franklin does not disclose all of his ingredients. I surely don't know.
Posted on 6/30/16 at 1:08 pm to biggsc
When I bought my Pit Barrel Cooker, it came with samples of their all purpose rub. I tried a brisket using that, and thought it came out quite good. I alternate between using their rub and the Franklin style. Both get many compliments. If I had to pick one, I'd probably pick the all purpose rub. (and I don't dip my steaks in sauce or use crazy seasonings on them 
)
)
Posted on 6/30/16 at 1:15 pm to OTIS2
quote:
I've seen writings suggesting Franklin does not disclose all of his ingredients. I surely don't know.
I doubt it. He, John Mueller, LA BBQ, all learned from the same person. John Mueller himself proudly told me that he just uses salt and pepper. Texas brisket rub IS salt and pepper. Like I said before, there's a lot more to making a good brisket than just the rub.
Posted on 6/30/16 at 1:25 pm to SUB
Cooking technique is more important than rub, for sure.
Posted on 6/30/16 at 1:35 pm to SUB
The Franklin rub debate has been going on on a BGE forum I post at for a while - most seem to think saying just S&P is chef speak for not giving away any secrets. Here is a link to an interview done by John Lewis, the LA BBQ guy:
LINK
LINK
quote:
JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.
DV: What do you use for seasoning at La Barbecue?
JL: Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice.
DV: Is that the rub you used at Franklin?
JL: I can’t say.
Posted on 6/30/16 at 1:39 pm to biggsc
Liberal amount of salt and pepper.... That's it.
Use oak for the wood
Use oak for the wood
This post was edited on 6/30/16 at 1:40 pm
Posted on 6/30/16 at 1:41 pm to NaturalBeam
I've used to mix and use Meathead's Big Bad Beef Rub LINK, but the spicy elements took away from the meat.
I went to S&P mixed with some cumin, onion powder, and garlic powder. That was fine. Then I tried just Kosher salt and fresh cracked pepper. It was great and too easy, so that's all I use now.
I went to S&P mixed with some cumin, onion powder, and garlic powder. That was fine. Then I tried just Kosher salt and fresh cracked pepper. It was great and too easy, so that's all I use now.
Posted on 6/30/16 at 1:50 pm to RedHawk
quote:
50/50 salt and pepper is the Texas style, which is the best imo.
Nope
90/10 black pepper to table salt
Posted on 6/30/16 at 1:51 pm to TrebleHook
quote:i like my bark spicy. i use cayenne, chili powder, and a little cumin as well.
A little red pepper never hurt nobody
quote:well this just killed SUBs credibility.
The Franklin rub debate has been going on on a BGE forum I post at for a while - most seem to think saying just S&P is chef speak for not giving away any secrets. Here is a link to an interview done by John Lewis, the LA BBQ guy: LINK quote: JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that. DV: What do you use for seasoning at La Barbecue? JL: Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice. DV: Is that the rub you used at Franklin? JL: I can’t say.
This post was edited on 6/30/16 at 1:56 pm
Posted on 6/30/16 at 2:10 pm to CarRamrod
I'll post a rub.
This is enough to fully cover a 14 to 15 lb packer trimmed brisket:
2 cups dark brown sugar
3 T Tony's
1 T black pepper
1 T each, dry mustard, onion powder, and garlic powder
blend, rub the brisket, start the fire and get after it when the coals are ready. Makes an awesome bark and it is not "sweet".
This is enough to fully cover a 14 to 15 lb packer trimmed brisket:
2 cups dark brown sugar
3 T Tony's
1 T black pepper
1 T each, dry mustard, onion powder, and garlic powder
blend, rub the brisket, start the fire and get after it when the coals are ready. Makes an awesome bark and it is not "sweet".
Posted on 6/30/16 at 2:16 pm to OTIS2
quote:
2 cups dark brown sugar
Too much sugar can burn though. I don't like too much crisp on the outside.
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