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NCqueNCque Posts: 76
edited 11:11PM in EggHead Forum
I'm going to be smoking a brisket this evening and I'm looking for a recipe for a good rub. I don't have any DP Cow Lick as suggested in various places in cyberspace, but have quite a bit of other spices in the cabinet and a Publix near by. Any create-your-on rub recipes out there that I should try? I've done brisket twice before but have lost the rub recipe I had. The only thing I remember about the one before is it had fresh ground coriander in it and I probably found that recipe on the Whiz's site or somewhere in the egging community.




  • SlotmercenarySlotmercenary Posts: 1,071
    hey Travis,
    stick to the basics and do this one with JUST salt and pepper.
    i do about every third brisket this way and they come out fabulous.
    sometimes less is better............
    good luck, be patient and practice makes perfect.
  • cbscbs Posts: 99
    My first job was in a BBQ restaurant in Central Texas. All we used on briskets was salt and pepper (lots of pepper). There's no reason to get all fancy with brisket.
  • cowmancowman Posts: 13
    Don't forget to stick some garlic slices into it.

    Hard to beat simple.

    I just got an egg and I plan on doing a brisket tomorrow. Any suggestions on Temperature and time?
  • SlotmercenarySlotmercenary Posts: 1,071
    225-250 1.5-2 hours per pound. set it and forget it.
    good luck, be patient and practice makes perfect.
  • cowmancowman Posts: 13
    Can you smoke a medium sized brisket and a boson butt on a BGE at the same time? I beleive both will fit but would there be any problem with air circulation?

    I hope I don't have to go ack to my gasser.
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