Rub for brisket

The Naked Whiz

I plan to do a brisket tomorrow. Can someone suggest a recipe for a good rub for this that I can make tonight? Thanks! Doug

KennyG

The Naked Whiz,[p]I used this one for a party brisket last weekend. It was provided by a friend and was the best I've ever tried. This is strictly a beef rub.[p]4 Tbs. Kosher salt
4 Tbs. raw Hawaiian sugar
2 Tbs. ground cumin seed
4 Tbs. McCormick chili powder
2 Tbs. fresh cracked black pepper
1 Tbs. cayenne pepper
4 Tbs. Hungarian paprika
2 Tbs. ground thyme[p]Just blend it all together. Should be enough for a full 11-12 lb. point and flat.[p]K~G[p]

Porkchop

hey TNW[p]you doing the whole shebang, or just a flat? this is gonna be like only your second LOOOOOng cook, isn't it?

Charcoal Mike

KennyG,[p]Is Hawaiian sugar the same thing as Turbinado (Sugar-in-the-raw) sugar? What's the difference? Sorry I just haven't heard the term before.[p]Thanks![p]- Mike

The Naked Whiz

Porkchop,[p]This is my 3rd brisket. I'll do just the flat. Start around 7-8 in the morning and eat around 6.[p]TNW

Porkchop

i've never done just the flat. i kinda stay away from brisket now, (done hundreds of 'em) just cause they're such a mess after you get em out. i have a smallish kitchen with little space.[p]plus, pp is better! big sammich, slaw on top, vinegar! oh yeah!

Gandolf

Porkchop,
I haven't done a brisket, why are they such a mess? Thanks

KennyG

Charcoal Mike,[p]You are right on! You might also find a derivative of this stuff sold as "demerara" sugar. It has not yet been refined into those white crystals we all know and love.[p]K~G

KennyG

<p />Porkchop,[p]I don't understand the "mess" either.[p]K~G

Unknown

TNW - I picked these up from one of the sites in the "Smoke Ring" awhile back...can't remember which site, though. I've tried it on some brisket I did recently using my WSM and it wasn't bad at all, but it'll be the first thing I try on the new puppy when it comes in.[p]Happy BBQ'ing!
Ducky[p]***************************[p]Jim Goode's BBQ Beef Rub[p]This recipe is by Jim Goode, pitmaster at Goode Company Barbecue in Houston, TX. It's a great rub for beef including ribs, roasts or brisket.[p]Jim's rub, one of many being used all over the country today, enriches not only beef but also pork and lamb. It's easy to prepare and easy to store: Once you mix Jim's spices, they'll keep in an airtight jar in your pantry all summer long.[p]2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste[p]1. Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.[p]2. To use the rub, massage it into the meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat.[p]Makes 3/4 cup. Per tablespoon: 18 calories, .3g fat, no cholesterol.[p]*************************[p]Jim Goode's BBQ Beef Mop[p]
This recipe is by Jim Goode, pitmaster at Goode Company Barbecue in Houston, TX. It's a great mop for beef including ribs, roasts or brisket.[p]4 cups beef broth
2 bay leaves
1 teaspoon dried oregano
2 tablespoons unsalted butter
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup minced garlic
2 tablespoons Jim Goode's BBQ Beef Rub (see recipe)
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Finely grated zest of 2 lemons
Juice of 2 lemons
2 tablespoons soy sauce
2 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound finely chopped bacon[p]1. Bring broth, bay leaves and oregano to a boil. Reduce heat to a simmer.[p]2. Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Add the onions, celery, green pepper, garlic, Beef Rub, mustard, salt, white and black pepper, and cayenne. Cook until browned, about 5 to 7 minutes, then add to broth along with the lemon zest, juice, soy sauce, vinegar and the oils. Stir to combine. [p]3. Cook the bacon in a nonstick skillet until soft. Add the bacon and any rendered fat to the broth mixture. Continue simmering until the broth is reduced by a fourth, about 45 minutes to an hour. Adjust the seasonings and baste away!

Chubby

Charcoal Mike,[p]Kenny's right! [p]It also has a higher melting point! It doesn't burn as readily as the refined white stuff! I think all around... it's a much better choice for rubs![p]Chubby

Porkchop

Gandolf,
the mess comes in when you gotta separate the point from the flat. these two sections are separated by a nasty layer of fat, veins, and just "stuff". i am used to using those fancy neoprene heat-proof gloves and just sticking my hand in there, then, when you got it separated, i like to scrape all the grrooodah off of the flat and slice it, but the point goes back on for a few more hours, then comes off, is similarly scraped, and chopped up for chopped beef sammiches (my 2nd fave next to pp). 'course, when you are doing all of this, juice goes EVERYWHERE! so, it's just a matter of space for me...

Porkchop

Gandolf,
sorry, one more thing. i never trim the fat, before or even after the cook. that's where ALL the flavor is at, baby!! bet you can't guess my weight )

Porkchop

KennyG,
wow! lookin' good! either that's a smallish brisket or a biggish board. the biggest board i have is barely enough to keep a good size brisket off the counter ([p]whatchya drinking there, to the right? little crown?

Porkchop

this is interesting! y'know, one thing i've always wondered is if there was a way to keep that color your brisket or butt gets like hours before it is done, but has that super-rich mahogany look. by the time you pull a brisket or butt the bark is almost black (still good). does the raw/turbinado sugar keep from going that color? what about sugar-free rubs for brisket? never done that either.

KennyG

Porkchop,[p]Yup, just a little guy, maybe 6.5 lbs. 16 party guests polished it off in less than 15 minutes after slicing. One of the invitees was kind enough to bring a bottle of Crown. Love when that happens.[p]K~G

KennyG

<p />Porkchop,[p]I think this is what you are referring to. This pic was taken when the meat temp was just starting to climb again after the plateau and about 170* internal. [p]This was the first time I used this particular rub and one that includes raw sugar instead of brown. Didn't make a difference as the finished product was still almost black.
Damn tasty however.[p]K~G

Porkchop

thing of beauty, that! that's the color i mean. if you dint know any better, you'd say she's done, but she ain't even close! i bet that little brisket was good, too! something that small came off a youngish beef, i bet.

Nature Boy

KennyG,
That thang is all purtied up. Gorgeous.
Hope all is well on the homefront.
Beverages to you.
NB

The Naked Whiz

Porkchop,
Jeez, Porkchop!!! The crown is obvious. What the hell is that thing with the checkerboard legs????????????[p]TNW

Nature Boy

Ducky,
Looks like quite a mop there. Thanks for posting it.[p]I have seen that rub recipe somewhere?? I think they call it JG's rub around here. Great post![p]Beers!!
chris

WooDoggies

Nature Boy,[p]JG's? It resides in my "Rubs, Sauces, Brines and Goop" file as Jim Goode's Rub.... someone scratched out Rose and Mary.[p]At the crack of the seal it is now beer thirty.[p]Heeeeeeee![p]WD

fiver29

KennyG,[p]Thought you were going to email this one to me. This works, too. I just printed it off so I could add it to my collection as it was most tasty. Thanks again.[p]If you have any other info re: what we talked about I would appreciate it![p]5