Brisket - Which Rub or S&P? 24 Hours or no?

tdub4

What is your preferred brisket rub? Or do you just use salt and pepper?

Also, do you rub the night before (if putting on the next night) or just before putting it on the egg?

bgebrent

Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.

danv23

First time i ever preseasoned for 24 hours.  I will never not preseason for 24 hours.  My go-to is simple, same as I do for steaks.  Lawry's season salt, pepper, Ms. Dash, post oak chunks (lots of em).  It was mt best, ever.

JohnInCarolina

I try to rub at night and, on occasion, during the day.

SmokingPiney

I do not apply a salty rub the night before on a brisket. The salt draws out the water as it sits and you need that water for the cook. 

I apply the rub right before I put the brisket on. 

lousubcap

I trim and season the brisket the afternoon/evening before the trip to the fire.  I have tried several commercial rubs (most too salty and Oakrgide Black Ops is too sweet for me) and always come back to a throw together home-made rub. Heavy on fresh ground pepper, some sea salt, smoked paprika and some granulated garlic.  No measurements other than by eye-ball and the taste test.  Everyone has a different taste perspective.  FWIW-

Foghorn

I prefer a little more than just salt and pepper.  

I've been using Fiesta Brand Brisket Rub, but my son decided/pointed out that it has too much paprika (he's right).  So, now I mix it 50/50 with Montreal Steak seasoning (or something similar).  Or add some kosher salt and ground pepper to the it to cut the paprika.

Legume

@Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.

SBGonzo

bgebrent said:

Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.

Is that the place on Lower Roswell Rd and Johnsons Ferry Rd? 

DoubleEgger

SBGonzo said:

bgebrent said:

Salt and pepper work well.  A bbq place in Atlanta, Sams BBQ1 sells a brisket rub that @DoubleEgger turned me on to and is now my go to.  I rub the beast shortly before putting on the egg.

Is that the place on Lower Roswell Rd and Johnsons Ferry Rd? 

You betcha 

Foghorn

Legume said:

@Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.

@Legume, I will as I've been wanting to.  They have it in the new meat market near my house.  But I swore to myself that I wouldn't buy any more rub until I use enough to make space in my spice cabinet.  And right now I have some homemade brisket rub that was gifted to me by a competition cooker who has done pretty well across the state in competitions.  I'm going with that on my next one.

dmchicago

JohnInCarolina said:

I try to rub at night and, on occasion, during the day.

Sweet youth.

DMW

This seems to work well:

• 6 parts course black pepper

• 3 parts Kosher salt

• 3 parts Lawry's seasoned salt

• 2 parts granulated garlic

six_egg

I like Sucklebusters Texas brisket or Hardcore Carnivore Black. I sometimes do a combo of the two. Meat Church holy cow is good too. 

SPRIGS

Legume said:

@Foghorn give the Chupacabra brisket magic if you get a chance.  I've made one brisket with it and really liked it.

Good stuff!  I like the Chupacabra original rub as well.  To my palate - there isn't much difference between the brisket and original.