- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Best store bought brisket/bbq rubs?
Posted on 8/30/19 at 12:02 pm to Nature Boy
Posted on 8/30/19 at 12:02 pm to Nature Boy
Ma Duece from Grill Your arse off
big moe cason's brisket rub
any of the Kosmo's rubs
big moe cason's brisket rub
any of the Kosmo's rubs
0
Posted on 8/30/19 at 12:07 pm to WhiskeyThrottle
One more thing: should I salt and pepper overnight or will all the salt dry out the meat? Season ahead of time or right before cooking? Pellet smoker
Posted on 8/30/19 at 12:14 pm to Nature Boy
Can't hurt the night before but I've always done it a few hours before throwing it on the smoker.
Posted on 8/30/19 at 12:45 pm to SmokedBrisket2018
quote:lol wat?
You are an A-1 steak sauce with you steak kindof guy, aren't you Ramrod?
Posted on 8/30/19 at 12:46 pm to CAD703X
quote:
I've won BBQ contests with my brisket with 50 other entrants and I've never injected my brisket.
your competing against a bunch of barkyarders. Ive been to some of those.... half the guys dont even know how to trim. 
Posted on 8/30/19 at 12:59 pm to CarRamrod
Where are those competitions?
Posted on 8/30/19 at 1:03 pm to Nature Boy
quote:
should I salt and pepper overnight
I always season before it goes on the smoker.
Posted on 8/30/19 at 1:10 pm to Nature Boy
Meat church Holy Cow or I’ll use hickory smoked salt/ black pepper
Posted on 8/30/19 at 5:46 pm to Nature Boy
Prime with salt and fresh cracker pepper
Posted on 9/14/19 at 4:46 pm to CAD703X
quote:
I've won BBQ contests with my brisket with 50 other entrants and I've never injected my brisket.
I always inject pork butts, but cook brisket w/o injection, but... I just picked up a 17 lb. prime packer from Costco. Trimmed out nicely it weights about 15.8 lbs. It's going to take a little longer than my usual 10-12 lb. packer (before trimming), so to prevent drying out, I injected two cups of unsalted beef broth. No extra seasoning, though. I just want it to stay moist.
And I use coarse Kosher salt, half a teaspoon per pound of trimmed brisket and let it sit for two hours to soak in the salt. Then rub the brisket with a mix of brown sugar, onion, mustard, garlic, ancho and cayenne powders, along with smoked paprika. I rub all that in, then add coarse ground black pepper as the final rub into the brisket, and then sprinkle an 80/20 mix of coarse black pepper and kosher salt on top of the brisket once I put it on the grill.
Posted on 9/14/19 at 4:53 pm to hungryone
quote:
Red Eye Express
I use this too. I'm a fan. Their jerk rub "Jamaican Fire Walk" is really good on ribs and chicken.
I like paprika, Chile, and herbs in a brisket run in addition to the salt and pepper.
This post was edited on 9/14/19 at 4:54 pm
Posted on 9/14/19 at 7:09 pm to HubbaBubba
i used to inject apple juice into butts a long time ago but then i got comfortable with how juicy they turned out without doing that & never looked back.
oh and for the OP
LINK
oh and for the OP
LINK
Posted on 9/14/19 at 7:45 pm to Nature Boy
Meat Church Holy Cow. You’re welcome.
Posted on 9/15/19 at 7:42 am to CAD703X
quote:from your link
CAD703X
quote:Only AFTER cooking thousands did they decide to make the perfect seasoning.
After cooking thousands of briskets and watching them as they were cooking, we decided to perfect a brisket seasoning that was designed for large cuts of meat such as beef brisket and pork butts.
You'd think maybe after the first 100 they'd have it down, but no. Thousands. Posted on 9/15/19 at 11:03 am to HubbaBubba
Well they won multiple Grand championships at the Houston livestock rodeo during that time so I'm guessing they did alright in the meantime.
And I beat 100 other teams for brisket using the original rub so there's that.
And I beat 100 other teams for brisket using the original rub so there's that.
Posted on 9/15/19 at 12:13 pm to CAD703X
I know Bill Cannon well and he has great products.
Posted on 9/15/19 at 4:07 pm to Bayou Tiger Fan Too
quote:
I know Bill Cannon well and he has great products.
I called his business after hours one time in a situation where I needed 8lbs of rub for a commitment in a hurry and he just threw them in the mail right then and said just send a check later or whatever.
This post was edited on 9/15/19 at 4:10 pm
Posted on 9/15/19 at 6:23 pm to CarRamrod
quote:
hell i like to throw a good bit of cayenne in mine to get it some heat.
The cracked pepper brings a nice heat by itself.
Posted on 9/15/19 at 7:50 pm to CarRamrod
quote:
Briskets taste better with more seasoning and injections. I mean it is the truth.
Everyone worships that bullshite Aaron Franklin put in his YouTube videos. Have to stick to that lol.
S&P is good, but adding more to the mix can produce better. I’ve tried injecting, but not found anything I liked. I usually stick to homemade dry rub with things like paprika and cayenne added in.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News