Brisket Seasoning

[kendec65]

So being new to smoking, I thought I would see what kind of seasoning people like on brisket. Salt, pepper, I heard coffee, just looking to see what people from different areas enjoy.

[Snowsmoke]

Being a national site you will get a pile of answers here or just pop over to the recipes section and have a look at some very simple and very complex versions.

Being from MA with no really BBQ heritage in my family I like the S & P version but I usually still add in things like Cayenne, Chili powder, Garlic powder, chili flakes or straight montreal at steak seasoning.

I started smoking with store bought rubs to get a base line then started tweaking, panning, foiling, using butcher paper and everything else.

enjoy and welcome to the ring!
_________________
"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)

[kendec65]

Thanks for the welcome snowsmoke...and quite overwhelming all the different ways to smoke, wrap, season, inject ect...

[Rus_Bro]

until you have time to really start figuring out what you like in a brisket, i would say to keep it simple.

no injections, no mustard. I would also stay away from the coffee to start. The below is a solid base to start with, then you can change it up and make better decisions on if you do or do not like things like coffee, brownsugar, chilipowders.

mix up a rub of:
4 parts salt
4 parts black pepper
1 part garlic powder
1 part onion powder

Just my opinion of course.

good luck brother.
rb

[k.c.hawg]

For years we made our own dry rubs. For brisket I found a commercial rub that I love and could not replicate if I tried. It has a smokiness to it that makes you want to eat it by the spoon. Head Country.


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[Rus_Bro]

I have never seen that rub before KC, but i LOVE the sauces. its my GOTO these days.

i may have to try it out. and KENDEC, that wouldnt be a horrible idea either.

rb

[suckaass]

I've tried montreal steak seasoning and a few other rubs in the past, but I found that I like 1 part coarse ground black pepper, 1 part kosher salt, .5 part granulated garlic the best.
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save the neck for me, Clark - Cousin Eddie

[Mike Lawry]

I don't do a lot of briskets, seems like I change seasoning after every one.

All above suggestions are good.

[kendec65]

Great place to start...thanks for the input. Ken

[k.a.m.]

[kendec65]

K.C....Are you adding the sugar and pepper to that rub?

[k.c.hawg]

I add a little sugar when I use it on pork butts. It has sugar as a ingredient but I like to add a little turbinado for a heavy bark on butts. (probably 8 part rub and and 1 part turbinado) I put cracked black pepper on everything after it is rubbed. Personal choice. A real good Indian Tellicherry produces a nice heat and I don't think I've ever cooked a piece of meat without some pepper on it. As far as brisket or beef is concerned I use the Head Country and pepper, no added sugar. Probably did once and decided I was messing up perfection.

As people that used it told me when I started the salt content on this is fine when using large cuts. But it should be used sparingly on something like ribs where a large portion of the meat is rubbed surface.
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!

[berger]

I use strictly salt and pepper on my brisket. I do pretty close to 2/3 pepper, 1/3 salt. I like the meat to speak for itself.