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Brisket - Which Rub or S&P? 24 Hours or no?

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tdub4
tdub4 Posts: 124
in EggHead Forum
What is your preferred brisket rub? Or do you just use salt and pepper?

Also, do you rub the night before (if putting on the next night) or just before putting it on the egg?
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  • bgebrent
    bgebrent Posts: 19,636
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    Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.
    Sandy Springs & Dawsonville Ga
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  • danv23
    danv23 Posts: 953
    edited September 2017
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    First time i ever preseasoned for 24 hours.  I will never not preseason for 24 hours.  My go-to is simple, same as I do for steaks.  Lawry's season salt, pepper, Ms. Dash, post oak chunks (lots of em).  It was mt best, ever.


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • JohnInCarolina
    JohnInCarolina Posts: 30,975
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    I try to rub at night and, on occasion, during the day.
    "I've made a note never to piss you two off." - Stike
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    I do not apply a salty rub the night before on a brisket. The salt draws out the water as it sits and you need that water for the cook. 

    I apply the rub right before I put the brisket on. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,378
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    I trim and season the brisket the afternoon/evening before the trip to the fire.  I have tried several commercial rubs (most too salty and Oakrgide Black Ops is too sweet for me) and always come back to a throw together home-made rub. Heavy on fresh ground pepper, some sea salt, smoked paprika and some granulated garlic.  No measurements other than by eye-ball and the taste test.  Everyone has a different taste perspective.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 9,842
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    I prefer a little more than just salt and pepper.  

    I've been using Fiesta Brand Brisket Rub, but my son decided/pointed out that it has too much paprika (he's right).  So, now I mix it 50/50 with Montreal Steak seasoning (or something similar).  Or add some kosher salt and ground pepper to the it to cut the paprika.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 14,624
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    @Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.
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  • SBGonzo
    SBGonzo Posts: 137
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    bgebrent said:
    Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.
    Is that the place on Lower Roswell Rd and Johnsons Ferry Rd? 
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  • DoubleEgger
    DoubleEgger Posts: 17,185
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    SBGonzo said:
    bgebrent said:
    Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.
    Is that the place on Lower Roswell Rd and Johnsons Ferry Rd? 
    You betcha 
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  • Foghorn
    Foghorn Posts: 9,842
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    Legume said:
    @Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.
    @Legume, I will as I've been wanting to.  They have it in the new meat market near my house.  But I swore to myself that I wouldn't buy any more rub until I use enough to make space in my spice cabinet.  And right now I have some homemade brisket rub that was gifted to me by a competition cooker who has done pretty well across the state in competitions.  I'm going with that on my next one.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dmchicago
    dmchicago Posts: 4,516
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    JohnInCarolina said:
    I try to rub at night and, on occasion, during the day.
    Sweet youth.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • DMW
    DMW Posts: 13,832
    edited September 2017
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    This seems to work well:

    • 6 parts course black pepper

    • 3 parts Kosher salt

    • 3 parts Lawry's seasoned salt

    • 2 parts granulated garlic

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • six_egg
    six_egg Posts: 1,110
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    I like Sucklebusters Texas brisket or Hardcore Carnivore Black. I sometimes do a combo of the two. Meat Church holy cow is good too. 

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • SPRIGS
    SPRIGS Posts: 482
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    Legume said:
    @Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.
    Good stuff!  I like the Chupacabra original rub as well.  To my palate - there isn't much difference between the brisket and original.
    XL BGE
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