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Brisket Rub

Duker15
Duker15 Posts: 22
in EggHead Forum
just looking for any rub idea's for the brisket I'm doing on Sunday...... looking to get 1/8 to a 1/4 of nice dark crust on it ........ Doing a 6 pounder 
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  • JohnInCarolina
    JohnInCarolina Posts: 35,022
    Duker15 said:
    just looking for any rub idea's for the brisket I'm doing on Sunday...... looking to get 1/8 to a 1/4 of nice dark crust on it ........ Doing a 6 pounder 
    Check out the rub chef steps has for Brisket.  It's good and has some sugar in it - generates a solid crust.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GrateEggspectations
    GrateEggspectations Posts: 11,890
    I use the Aaron Franklin method with great success - just S & P (if you believe him, that is!). Always get a nice crust. Use 1/2 cup S & P mixture for every 12lbs of brisket. The proportion is spot on to my tastebuds. 
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