Brisket rub question:

greenfan · October 2010

I bought a brisket at Sam's and I want to do a trial run before I ever volunteer to cook one that counts. But I have no CLUE what to put on it. Any ideas on available rubs/spices? It is not a packer.
Thanks

greenfan · October 2010

I dug around in the cabinet and found some Dizzy Pig Cow Lick Steak Rub. Says it's good for brisket. I'm guessing this will work. Unless someone has a better idea.

jetmech · October 2010

I made this one:http://www.thesmokerking.com/page6d.html and it was really good. I just left out the dried mustard seed, just the word mustard makes me want to vomit.

otisdog · October 2010

cow lick works fine, but if you put it on heavy its gonna be a little hot. Great for me but too much for the wife

greenfan · October 2010

I suppose I will put it on medium. As I said, this is a practice brisket anyway. Just wanted SOMETHING on it. Planning on cooking it dome temp at 250. Grate should be around 225 or 230. Does this sound reasonable?

thailandjohn · October 2010

I use Montreal Steak Seaoning with a little chili powder mixed in

I have been using this mixture for several years and it works great

Shiff · October 2010

A flat can come out very well, but a packer cut is well worth the time it takes to locate one. Check you local markets and speak with the butchers - maybe they can order you one.

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

hornhonk · October 2010

Mix the Cowlick 50/50 with turbinado..raw..sugar. It's great! No, it doesn't come out sweet.

Brisket rub question:

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