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Started By
Message
Brisket rub?
Posted on 9/3/21 at 8:55 pm
Posted on 9/3/21 at 8:55 pm
Picked up a brisket on sale today. Never cooked one. Plan to do a long smoke.
I'm seeing seasoning in recipes that are either kosher salt and pepper or a mix of salt, pepper, smoked paprika, Cumin and garlic powder. Suggestions?
I'm seeing seasoning in recipes that are either kosher salt and pepper or a mix of salt, pepper, smoked paprika, Cumin and garlic powder. Suggestions?
11
Posted on 9/3/21 at 9:00 pm to Bill Parker?
quote:
Suggestions?
Such a dense hunk of meat I don't find the rub does all that much one way or the other. Use whatever you like. I switch it up all the time. I like a rub with coffee in it for beef.
Posted on 9/3/21 at 9:03 pm to Bill Parker?
I've used the salt and pepper aka dalmatian before and it's good but recently I used the Hard Core Carnivore Beef Rub for one and it was excellent. You can find it at Academy.
LINK
LINK
Posted on 9/3/21 at 9:17 pm to Bill Parker?
Kosher salt and coarse ground black pepper only is my favorite.
Posted on 9/3/21 at 9:18 pm to Bill Parker?
Kosher salt and coarsely ground black pepper.You could add other stuff but it’s not worth it. It’s too big a piece of meat to try to get fancy.
Posted on 9/3/21 at 9:18 pm to Bill Parker?
Salt & pepper. A lot of both. Coarse like mentioned above
Posted on 9/3/21 at 9:54 pm to Lester Earl
Thanks for the replies. Extra beers for the tendinitis in my elbow after cranking on the pepper mill.
Posted on 9/3/21 at 10:38 pm to Bill Parker?
Might be too late but google mad scientist bbq play action fake, he goes into the S&P only vs other stuff for brisket. Result - do more than S&P
Posted on 9/3/21 at 11:48 pm to Bill Parker?
Lawry’s seasoned salt, black pepper, garlic powder, mustard and pickle juice.
Posted on 9/4/21 at 2:18 am to Trout Bandit
quote:
Hard Core Carnivore Beef Rub
This
Posted on 9/4/21 at 5:57 am to Bill Parker?
Where did you grab your brisket?
Posted on 9/4/21 at 6:02 am to Bill Parker?
Start with coarse salt/pepper for your first brisket, then adjust according to your liking as you keep making them.
Posted on 9/4/21 at 7:40 am to CherokeeTiger
More pepper than salt.
Posted on 9/4/21 at 10:31 am to geauxnc0308
quote:
Might be too late but google mad scientist bbq play action fake, he goes into the S&P only vs other stuff for brisket. Result - do more than S&P
This is exactly where the recipe I posted just below your post came from. It's the one he liked the best in that experiment.
I intentionally didn't add the context because I knew it would get down votes.
Posted on 9/4/21 at 11:23 am to USMCTIGER1970
Winn Dixie. Only had 5 - limited supply from their distribution warehouse.
Posted on 9/4/21 at 11:27 am to GRTiger
quote:
Might be too late but google mad scientist bbq play action fake, he goes into the S&P only vs other stuff for brisket. Result - do more than S&P
This is exactly where the recipe I posted just below your post came from. It's the one he liked the best in that experiment.
I intentionally didn't add the context because I knew it would get down votes.
He just steals from other actual cooks/pit masters. It's why they make fun of him. He's using the recipe that Johnny put out because he worked at Franklin's for a few years and it is what they use at Goldee's.
This post was edited on 9/4/21 at 11:29 am
Posted on 9/4/21 at 12:01 pm to Bill Parker?
for a 15 pound brisket, I usually do about 1/3 cup each salt and fresh cracked black pepper, 1 tbsp garlic powder, 2 tsp cayenne. Little more than just salt and pepper, but nothing too complex.
Posted on 9/4/21 at 2:54 pm to Bill Parker?
Dill pickle juice for a binder.
Salt and more salt.
Coarse ground pepper and then more.
(It's hard to over salt or over pepper a brisket)
Sit for 24 hrs.
Smoke over post oak. (Good blue smoke)
Spritz often.
Salt and more salt.
Coarse ground pepper and then more.
(It's hard to over salt or over pepper a brisket)
Sit for 24 hrs.
Smoke over post oak. (Good blue smoke)
Spritz often.
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