Brisket, no rub.

Unknown · August 2003

I'm hoping that someone out there has done a brisket with just a little salt and pepper, then smoked it with a little hickory. I'm on the Atkins diet, and all the rub recipes I see have way too much sugar. So if any of you have had success with a rubless brisket, please enlighten me. [p]Andy

YB · August 2003

Andy,
I cooked a 11# brisket with French's yellow mustard,salt and pepper...It turned out very good.
Larry

Mac in NC · August 2003

Andy,[p]Send a quick e-mail to Chris @ Dizzypigbbq.com. I think he was working on a rub using Splenda instead of sugar.
Mac

J Appledog · August 2003

Mac in NC , What a good idea, I'll have to try that! JCA

YB · August 2003

Mac in NC ,
I think it was Bluesmoke(Ken Stone) working on the rub using Splenda.
Larry

Rich G · August 2003

Andy,[p]Nature Boy and Qfan make a sugarless rub -- Cowlick Steak Rub -- which is great on a brisket! If you don't have time to order any, I have often done them with salt, pepper, onion pwdr, garlic pwdr, and some chili pwdr or cayenne if you like a little heat. Works great. No proportions to give you as I just eyeball it like I'm seasoning a steak.[p]BTW, I do Adkins as well, and I don't really worry about the sugar in rubs. I figure that the amt I eat on a sliced brisket with rub just on the outside is small enough to fit into the number of carbs I can eat in a day. 20lbs off, and have kept it there for 4 months.[p]Good luck![p]Rich G.

Unknown · August 2003

I have a great sugarless texas rub receipe at home. Will e-mail it to you for your brisket. I to am doing Atkins, 42 pounds since first of the year, I don't worry to much about the sugar in the rubs. I have noticed however an immediate gain after a competetion weekend or a big Q weekend but I am sure this is the salt in the rub and not the sugar. Gain goes away in a couple of days after drinking lots of water.

Smokey · August 2003

YB,[p]Ken's rug is good! Never tried it on brisket, but was great on a butt!

MR H · August 2003

Andy,
I use nothing but kosher salt peper caynne and chili pepper for a simple rub. the taste is wonderful.[p]
MR H[p].

Unknown · August 2003

Thanks for all the input. I suppose that I gave my original post the wrong title, sounds like there are some great sugarless options. I'm looking forward to trying all of your suggestions. Thanks again.[p]Andy

Pakak · August 2003

His "rug" is good? ROFL Got a good chuckle out of this, especially with the sentence that followed - "Never tried it on brisket, but was great on a butt!"[p]Don't you think you should have posted this on the "BGE phrases that sound durty, but ain't..." thread?[p](still chuckling ...)

Grillhauberichtlinien · August 2003

Andy,
I've been on the carnivore diet for the last 6 months. Lost 60lbs, Blood sugar down 75, cholesterol down 110, triglyceride down 650. I have done several briskets. I use different sugar substitutes in my rubs. I have used splenda, sweet one, brown sugar twin, brown maltitol and sometimes no sweetener at all. I also use a Jaccard tenderizer all over the brisket. I also mix a couple tablespoons of rub with some vinegar and inject the brisket all over. I have a couple of 12-18 pound briskets that I'll cook this weekend.
I wish I had the GURU.

Pig Sooie · August 2003

Grillhauberichtlinien,[p]Yesterday I was thinking that the next time I smoked a brisket that I would Jaccard it beforehand. Does it make a substantial difference?

mollyshark · August 2003

Andy,[p]I'm a perpetual Atkins person also. I have cut the sugar in about half in some brisket rub and have never noticed any ill effects. I think a lot of the sugars burn off in cooking. I don't seem to be bothered by the sugar in like Bourbon Salmon either. When you think about it, it ends up being a VERY small amount. In Elder Ward's rub, for example (personal favorite), there is 1/4 c of sugar. This spreads out over a maybe 11-12 lb brisket which turns into HOW many slices? Much of the sugar burns off in cooking a brisket. If you cut it down to maybe 2T, it becomes nominal. I've tried substituting splenda, but it doesn't work well in a rub of this nature. The sugar provides some of that crispy coating and there is just no faking it. But seriously, I wouldn't sweat it...particularly if you're past the 2-week induction.[p]How long you been on it?[p]mShark

SiFood · August 2003

Andy,
In this part of Texas many folks only use salt and pepper. There is even a well know pit master in Waco that does not use any seasoning, just smoke. Hear that its some of the best ever eaten.[p]I do mine with just salt, peper, garlic, oak and/or hickory. Sometimes I throw some onions on the lump just to tease my neighbors.

Brisket, no rub.

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