Smoking a brisket... what do you use for a rub?

3 T Tony's, 2 T black pepper, 1 T dry mustard, 2 cups dark brown sugar. Enough for a 12-15 pound brisket.

I used to use a beef rub recipe from Amazing Ribs, then I started tinkering with it, and it was always fine.

Then I decided to try just Kosher salt and fresh cracked pepper. Was skeptical, but it turned out great. That's all I have used the last few times.

Here is the Amazing Ribs recipe I used to use.

Big Bad Beef Rub

Makes. About half a cup

Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
2 teaspoons chili or ancho powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne or chipotle powder
2 teaspoons mustard powder
2 teaspoons garlic powder

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I used a rub recipe i found online for the last brisket i smoked. It was a bit much. The brisket was great but the bark was too spicy. The recipe called for cayenne pepper, chili powder, etc. I'm not good enough to smoke with only salt and pepper like Franklin does it. Im looking for something kind of simple. Any suggestions?

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I have used the below for simplicity sake when away from home and had very good results, available most places including Academy.

The injection is as important as the rub. Also, when you inject, always inject WITH the grain, not against it. If you inject against the grain it leaves pockets in the briskets. The flavor doesn't permeate and it can leave dark spots.

For the injection:

1 quart water
3 beef bouillon cubes powdered
1 15-ounce can strong beef broth

For the rub:

1/2 cup kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon sugar
1/2 teaspoon Chipotle pepper powder
1/2 teaspoon Chile powder
1 teaspoon garlic powder
1 teaspoon granulated dried onion

Mix well, coat, and allow to sit in fridge for two hours before setting out for two hours to come to room temp before placing on smoker.

you really inject your brisket?

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I'm not good enough to smoke with only salt and pepper

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yes you are. In fact, I'd say use this until you get your technique down then add other flavors.

I use Salt and Pepper and a little garlic powder.

Coat exterior with yellow mustard and then lightly dust with garlic, salt and make it nearly black with black pepper. Cook it fat side up most of the way.

I like oak for cooking heat and smoke. Keep eat below 250 and the meat away from the fire.

I do a rub from time to time, but honestly, nothing else other then what is here is needed.

Most of us make brisket way too hard.

I add salt to Emeril's Essence,

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Smoking a brisket

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Sounds like you have the most important part down, which is getting a good cut of meat. I usually use Certified Angus Beef, but prime even better. Simple tips to a good brisket smoke.

1. Trim your brisket very well. Trim all fat and silver skin off flat side. Trim fat cap to 1/4" and cut out a good bit of the deckle( fat layer between flat and point) too much fat, and it won't render.

2. Best rub for me is kosher salt and coarse black pepper 50/50. Spritz brisket with apple juice then shake on rub generously and evenly. Let meat sit out while you get your fire going.

3. I smoke at 250-275 with hickory, but go with your personal preference of temp and wood. More than one right answer here. Put some water in your drip pan and don't let it run out. Make sure you use a digital thermometer to monitor pit temp. Those things on the lid are off and are too far above cooking surface for accuracy.

4. I smoke until I get a good bark (4-5 hours spritzing with apple juice after 2 hours, then every 45 minutes thereafter). Pull and wrap tightly in foil, adding 1 cup of warm beef broth inside wrap. Put it back on smoker or just toss it in the oven. If you want to finish faster, crank up the temp. Cook until a thermometer eases through the meat with almost no resistance (usually will be around or just over 200 degrees internal). I just poke through the foil wrap so I don't have to continually unwrap and rewrap. Use a good digital thermometer(thermapen or the like).

5. Pull it, unwrap, and let it vent for 10 minutes. After 10 minutes, rewrap and put it in a cooler or back in oven at 200 (this is only if you are going to eat at a later time, briskets are rarely done right when you need them, best to start early). If you are eating right away, don't rewrap and let rest for 30 minutes before slicing. If you rewrap, be sure to let it rest 20 minutes when you finally do unwrap, before slicing. Resting is very important, do not forget this or you will have dry brisket. Enjoy!

Some pics for your time:

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