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Brisket Rub Needed. Any Ideas?

 
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jleyjr



Joined: 04 Jan 2011
Posts: 17
Location: Perry,GA

PostPosted: Mon Feb 20 12 12:59 pm    Post subject: Brisket Rub Needed. Any Ideas? Reply with quote

I have a competition coming up and need a brisket rub. I've tried Myron Mixon's out of his cook book a little on the salty side. I also have some Big Ron's Original and some of his In The House Rub. I've ordered some smoking guns original and sweet heat, but they are on backorder. Any other favorites (recipes or store bought).
Any help would be greatly appreciated.
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jleyjr



Joined: 04 Jan 2011
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Location: Perry,GA

PostPosted: Tue Feb 21 12 3:36 am    Post subject: Reply with quote

Somebody must have a suggestion.
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rush_60



Joined: 29 Jul 2010
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Location: Troy, KS

PostPosted: Tue Feb 21 12 6:13 am    Post subject: Reply with quote

I've never smoked brisket but I have a buddy that just uses one of the Montreal seasonings. I'm not sure which one.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Feb 21 12 6:19 am    Post subject: Reply with quote

Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.

Plain Jane method of seasoning any Beef, I like the Garlic to go on first, then the pepper and lastly the salt.

Season it all over as the pit warms up, then pop it in once the pit has been stable for 10 minutes, at teh cooking temperature you want to cook at!
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jickey
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Joined: 01 Apr 2011
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PostPosted: Wed Feb 29 12 3:54 am    Post subject: Reply with quote

SoEzzy wrote:
Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
!


What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It really lets the beef flavor through and tastes delicious.
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OmahaRed
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PostPosted: Sun Jun 24 12 11:42 pm    Post subject: Reply with quote

I really am a true believer that beef just needs salt, pepper and garlic as well.

I have been using (with great results, btw) the Mc Cormicks Montreal Steak seasoning, which i grind up to a fine powder in a coffee grinder i have just for this purpose. I think it really brings the beef flavor up front and makes a really good bark to boot.
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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Mon Jun 25 12 12:43 am    Post subject: Reply with quote

Big Ron's "In The House" is my favorite on beef.
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skipreid



Joined: 14 Jun 2012
Posts: 3

PostPosted: Wed Jun 27 12 3:45 am    Post subject: Reply with quote

Black's BBQ in Lockhart TX uses salt, pepper, and a little crushed red pepper flakes.
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Wed Jun 27 12 6:26 am    Post subject: Reply with quote

skipreid wrote:
Black's BBQ in Lockhart TX uses salt, pepper, and a little crushed red pepper flakes.


But as they say, "they like it hot"! Wink
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brewsterb



Joined: 03 Jul 2011
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Location: Calgary, AB Canada

PostPosted: Wed Jul 04 12 6:52 am    Post subject: Reply with quote

I've done a couple of briskets now and I use a rub called "Wild Willy's Number One-derfurl Rub" which has: paprika,ground black pepper,course salt, little bit of sugar, some chilli powder, garlic powder, onion powder and cayenne. This rub gives it some nice flavor and not too spicy.
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G Spot BBQ
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Joined: 03 Jul 2012
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PostPosted: Sun Jul 08 12 8:12 pm    Post subject: Reply with quote

This may be too late for your competition but I have been using Brisket Of Love Rub from the Spice House on most of my beef especially brisket. Awesome stuff!
http://www.thespicehouse.com/spices/brisket-of-love-bbq-seasoning-rub#
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terryfigg



Joined: 03 Nov 2017
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PostPosted: Fri Nov 03 17 6:20 am    Post subject: Reply with quote

The first thing to understand is that brisket is made up of abdominal muscle groups from the cow. They do a lot of work and because of that, it is an extremely tough cut of meat. If you seared it like a steak and served it anywhere between medium rare and well done it would be like trying to eat a truck retread.
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JohnH12



Joined: 14 Aug 2016
Posts: 20

PostPosted: Wed Nov 08 17 8:32 pm    Post subject: Reply with quote

jickey wrote:
SoEzzy wrote:
Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
!


What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It really lets the beef flavor through and tastes delicious.


I like the KISS method too. I haven't been measuring but probably should for more consistent taste.
Just curious... By weight or volume?
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Pit Boss
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Joined: 04 Sep 2008
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PostPosted: Fri Nov 10 17 6:33 am    Post subject: Reply with quote

1:1 S&P...add a .5 of granulated Garlic and I won't scream at you.
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