Need a brisket rub

TheLazyC

Gonna try brisket number two this weekend. I need to make a dry rub for my brisket. No time to order and no local places to buy a rub, I need to mix up my own.

Any suggestions?

Crimsongator

Here's a simple one

•1/3 cup brown sugar
•1/3 cup salt (coarse salt works best)
•1/3 cup paprika
•1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
•1/3 cup ground black pepper

Richard Fl

Here is one, if you need a few more send me an email addy thru the forum.

Rub, Beef, Brisket, Texas Style, Belly


INGREDIENTS:
1 Tbs salt
1 Tbs black pepper
1 Tbs red pepper -- ground, (heat to your liking)
1 Tbs garlic power
1 Tbs onion power
1 Tbs sugar -- (white or brown)
1 Tbs paprika




Procedure:
1 Mix ingredients and rub into meat well and let the meat sit until it is dry.
2 Put the meat into your smoker at 220F. Mop after it has cooked for about two hours and then every 1/2 hour.


Recipe Type
Rub

Recipe Source
Author: Billy Maynard

Source: Primo, Chef Arnoldi, 2006/07/31

tjv

simple is as simple does......equal parts granulated garlic, kosher salt, coarse black pepper. you'll be surprised how well it melds with beef

t

mollyshark

This is Elder Ward's rub. It's my standard on just about every brisket I've done.

http://www.philcase.com/bge/recipes/BrisketRub.htm

mShark

Griffin

I've always heard that its a good idea to stay away from sugar, either brown or white, if you are doing a slo and low. And if you do use anything, use Sugar in the Raw or a turbinado. Am I wrong about this? I thought the sugar would end up burning.

TheLazyC

Glad you mentioned that. That is why I asked. I have a rub I have been using on chicken and pork for a long time that has both brown and cane sugar. Then someone mentioned not for low and slow.

A friend gave me a container of homemade rub but would not give me the ingrediants (he is a competition cooker)but he did say it did not contain sugar when I was trying to guess the ingrediants.

Here is what I have been using:

4 - Salt
4 - Sugar
4 - Brown Sugar
4 - Cumin
4 - Garlic Powder
4 - Chili Powder
4 - Black Pepper
4 - Cajun Season
2 - Ground Red Pepper
8 - Paprika

fishlessman

i dump white sugar and spread it out on the brisket and let it sit for a while in the fridge wrapped. then take it out and wipe anything off that didnt dissolve and on goes a pepper rubb ( i use an off the shelf lysanders spicey bourbon rub, seems to be mostly pepper) never had a burning problem with a low and slow. i dont measure the sugar, i literally just dump it on from the bag :laugh:

tjv

I try not to grill with rubs or sauces heavy with white or brown sugar. From my experiences, cooking temps north of 325 degrees, the sugar (bbq sauces) burns.

Turbinado sugar can go higher on temps, so I keep a box of Sugar in the Raw in the pantry.

I don't have a problem Qing with sugar as the cooking and food temps are generally below the 300 degree mark. t

Cruezn

I use the turbinado sugar, but at the temps you are cooking your brisket at 250ish, you aren't going to burn any sugars.