First Egg Brisket - Non-spicy rub help

ArtfulDodger

My wife picked up a Brisket from the local Costco for me to cook and could use some advice as this will be my first with my new egg. I have a couple of challenges to deal with however:[p]First, she picked up about a 7 pound flat with all the fat cap removed. I figure I will marinate it and also add some thick sliced Bacon to the top to help with keeping it moist but am not sure if this is necessary or not.[p]Second, she invited my in-laws over and thought I would use a rub that is not too spicy (pepper or peppercorns) as my father-in-law doesn't handle spicy food very well and thought I would be merciful for once (he just had a kidney stone out). So any suggestions on good brisket rubs that are low on the hot spices would be helpful.[p]Another option I guess is to cut a 2 inch strip of the wide end and spice that up differently - although I have never tried that before and am not sure if there is a reason not to do it.[p]Any suggestions from you guru's would be appreciated.

BlueSmoke

ArtfulDodger,
I've been "playing around" lately with combinations of dill seed and caraway. Try mixing 2 parts dill seed, 1 part caraway (both ground), 1 part salt and 1 part brown sugar.[p]Ken

BBQfan1

ArtfulDodger,
I think it's worth the trip to a local meat shop or supermarket with its own meat dept, and pick up some beef fat trimmings. I just got a small flat from the fella I deal with and had to ask for additional fat as it was trimmed up pretty tight.
As for rub, Ken has some ideas for you to work with. Some granulated garlic and onion will give flavor without being too spicy, and a bit of paprika won't blow anyone's toupee off. Powdered beef or onion soup mix, while loaded with sodium, might be a basic, but relatively 'safe', approach as well.
Qfan

ArtfulDodger

BBQfan1,[p]I might just use something like a montreal steak spice which is pretty much salt and herbs plus caraway seeds and just be a little light on one section so the black pepper doesn't kill my father-in-law. I also got Jim Goode's Beef rub from the archives and could use that as well.[p]I remember why I shouldn't just cut a small piece off and season differently....I would cook considerably faster! I knew there was a reason I never do it..lol