Brisket Rub Sub

Unknown · December 2005

I am doing my second brisket tomorrow. I googled a recipe and decided to use Nature Boy's Eggfest 2000 brisket. I have made the marinade and have the brisket in it now. The final part of the recipe is to "sprinkle good with jj's rub". I don't have any of that and was wondering what I could substitute based on the marinade. Any thoughts?[p]Marinade is red wine vinegar, brown sugar, pineapple juice, molasses, mustard, minced onions, Worcestershire sauce, chili powder, and hot sauce.

ccrider.disabled · December 2005

Whitetail, Here's the link.

[ul][li]JJ's rub[/ul]

Nature Boy · December 2005

Whitetail, Wow, that is an old one! But that is a really good marinade. not done that in years. Yeah, I would definitely use a different rub today than back then ;-). [p]Personally I'd put Cow Lick on there, but any good peppery rub would work. With the robust flavors already in the marinade, a simple concoction would prolly be best...something like 1/4 cup salt, 1/4 cup sugar, 2 tbsp fresh ground pepper, 1 tbsp garlic powder. [p]Have fun! I'll be cutting a brisket up into strips tomorrow to cook some jerky!
Chris

Unknown · December 2005

Nature Boy,
Thanks for the help. I try to google everything before asking. I have some of your spices here but not cowlick (just happen to have had tsunami spin on salmon tonight). A friend in the office gave me enough Cowlick for one steak about a month ago. Good stuff just haven’t got around to ordering any yet. Any way thanks. That is what I was looking for, the general flavor I should be shooting at. I’m going with your ad-lib rub. An order for Cowlick on the way. Cheers to You!

Nature Boy · December 2005

Whitetail,
No reason to google before asking here! That what the forum is for. That goes for ANY of you lurkers out there (and I know there is a bunch)....you got a question?? That is why the forum is here. Hundreds and hundreds of folks are just dying for questions to answer!!![p]Have fun with the brisket, and don't be shy on the pepper!
Chris

ccrider.disabled · December 2005

Chris, I was talking with Shotgun Fred at the party after Eggtoberfest and comparing our jerky. He also makes his jerky with smoked brisket He told me to call him at work to get the recipe and procedure. I tried but he was always busy or gone. Could you give me some hints?
Charlie

Unknown · December 2005

ccrider, You be sure and save me a BIG sample. I got a couple briskets resting in the downstairs fridge I plan to fix over the holidays.

Nature Boy · December 2005

Hey Charlie. How you doin mang?
I have probably done jerky 4 times in 6 years, so I am no expert. I change it up a little each time, and have had pretty good results....but nowhwere near consistent (maybe that's cuz I change it up everytime?? LOL)[p]Anyways, start with a lean beef....I love brisket. Stick it in the freezer for an hour and slice thin WITH the grain...maybe 3/16 inch thick.[p]Here is the marinade I am using....just pencilled it down...I am kinda wingin it, but I want a peppery sweet jerky. [p]1 cup soy sauce
3/4 cup turbinado sugar
1/4 cup whats dis chere sauce
2 tbsp sherry
1 tbsp granulated garlic
1 tbsp Sriracha Chili Sauce
2 tbsp Cow Lick
1 tsp tenderquick[p]I'll marinate overnight, then cook em up tomorrow. Hanging them is good if you can set it up, but I have used GFW's old layering method with success. Anyways, however you lay them out the more airflow around the pieces the better it dries. If you can keep it between 160 and 180 dome, then that is good. Usually between 6 and 10 hours depending on the heat and the thickness of the slice, and the particular cut of beef you use. I go really light on the smoke.[p]Hope it helps! There are quite a few folks here who have completed dozens of jerky cooks, and I'm sure they'll chime in! I just started rambling cuz I happen to have some in the ondeck circle! Brisket is in the freezer firming up now.
Have fun!
Chris[p]

Nature Boy · December 2005

<p />The brisket is all sliced and in the marinade. After tasting, I decided to add a tsp of chipotle. Same as above plus the chipotle! Have a good feeling about this batch.
Hee!
Cheers
Chris

MickeyT · December 2005

<p />ccrider,[p]Here's some brisket jerky.[p]Great stuff.[p]Mick

Nature Boy · December 2005

MickeyT,
I'm Jonsin man. I still got another 30 hours or so....dang, dats purdy.
Cheers
Chris

thirdeye · December 2005

Nature Boy,[p]"Really light on the smoke"...Good advise as many over do it.[p]For consistant cooking, I like to work on the slices just a little with a meat hammer, just enough to make sure they all are the same thickness. I think it makes them take the marinade easier too.[p]~thirdeye~

Nature Boy · December 2005

thirdeye,
Sounds like a goood idea.
Cheers
Chris

Smokin Joe · December 2005

Nature Boy,
Man that looks gooood! Just finished up munching on some turkey jerky that I cooked a week ago for the Mon night game here in ATL. Good stuff, but I cant believe it lasted that long! [p]Sending good karma & mojo your way, but I doubt that you need much... LOL Joe

Nature Boy · December 2005

Smokin Joe,
I need all the karma and mojo i can get lemme tellya what.[p]Same back to you!
Beers
Chris

Unknown · December 2005

MickeyT,
OK, that's pretty tasty looking.... how'd ya do it?
Thanks...
DT

MickeyT · December 2005

david Thomas,[p]If you google Randy and jerky you will come up with his site.
I have it at work. Sorry.[p]It is a combination of soy sauce. steak sauce. sherry etc.... [p]Mick

[ul][li][url=http:// ]http:// [/url][/ul]

MickeyT · December 2005

<p />Chris,[p]
If your gonna jones, might as well be with an Asian spin.[p]Peace.[p]Mick

Smokin Joe · December 2005

Nature Boy,
Muchos grassyash! Joe

Nature Boy · December 2005

MickeyT,
Yum. Recipe???

Brisket Rub Sub

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