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Recommend a good Brisket Rub Please!!
cprew11
Posts: 45
Anyone want to share a good dry brisket rub? Any recs are appreciated.
St. Louis, MO
Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish
Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish
Comments
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1 part salt, 19 parts coarse black pepper."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 -
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
50/50 by weight, salt to cracked black (not ground) is the starting point. I think that is about 8:1 pepper to salt by volume so JIC's 1 to 19 is heavy on the pepper side, but the bark is much better.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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BTW - Holy Cow from Meatchurch is also good, mixed it 1:1 by volume with cracked black.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Based on watching the Aaron Franklin videos, I've been extremely reluctant to departed from S&P. But bc I'm definitely NOT Aaron Franklin, I've occasionally supplemented my 50-50 S&P mix with Meat Church Holy Cow. I may be blaspheming, but adding Holy Cow definitely upped the game for me.It's a 302 thing . . .
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Hardcore Carnivore Black is a great one to try if you don't want to mix your own. Awesome bark!!
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Lane's brisket and Lane's ancho express. About 50/50 mix
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thanks for the responses everyone. Are most of these recs available at grocery stores? I am making it tomorrow.
St. Louis, MO
Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish -
I mainly use meat church holy cow for brisket, I tried the 50/50 salt pepper and the salt was over powering so if you just salt and pepper watch the ratio 50/50 was to much for my taste. go to meatchurch.com and check the store locator I imagine in the St. Louis area there are several if you want less black pepper, at eggtoberfest matt recommended the Holy Gospel rub he has and it is good as well. @meatchurch correct me if I am wrong.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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Another that gets good reviews is Oakridge BBQ Black Ops. Personally I find it too sweet but I am in the deep minority.
I doubt you will find many of these in a grocery store. On-line is the way to go, IMO.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
looks like I stand corrected. there is one store in St. Louis for Meat Church according to his retail locator page, don't know how far it is from you.
Korte Meat Processing
810 Deal St
Highland, Illinois 62249
2 Large Eggs - Raleigh, NC
Boiler Up!!
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Kent8621 said:
looks like I stand corrected. there is one store in St. Louis for Meat Church according to his retail locator page, don't know how far it is from you.
Korte Meat Processing
810 Deal St
Highland, Illinois 62249
Too far unfortunately. But appreciate the tip. Yeah I looked and they're mostly mid Missouri.St. Louis, MO
Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish -
cprew11 said:Anyone want to share a good dry brisket rub? Any recs are appreciated.
Salt, ground black pepper, garlic powder, onion powder, cocoa powder, cayenne pepper, and ground charcoal fines is what I usually use.
Dizzy Pig Cowlick is really good too. I have a bunch of that out here at my warehouse in Eureka if you need any. Also have their Dizzy Dust, Shakin the Tree, Greek, Fajita, Bayou, and Pineapple. Plus the sample pack with the little bags of all 16.
Baumann's in Brentwood has a steak/brisket rub a lot of folks rave about.
You can find Code 3's rubs in about an STL grocery store or butcher shop as well. That's all good stuff too (especially their sauce.)
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@stlcharcoal....just curious what the ground charcoal fines bring to the table? Hadn’t heard of that before.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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S&P is all you need.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Not sure......just got a bunch of them in a salt shaker so why not? Ground them up in the VitaMix (bad idea!!) I also used a pill encapsulator and was taking a few thousand mg every day.jabam said:@stlcharcoal....just curious what the ground charcoal fines bring to the table? Hadn’t heard of that before.
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Way to live it!!stlcharcoal said:
Not sure......just got a bunch of them in a salt shaker so why not? Ground them up in the VitaMix (bad idea!!) I also used a pill encapsulator and was taking a few thousand mg every day.jabam said:@stlcharcoal....just curious what the ground charcoal fines bring to the table? Hadn’t heard of that before.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Was this so you could saw that charcoal runs through your veins?stlcharcoal said:
Not sure......just got a bunch of them in a salt shaker so why not? Ground them up in the VitaMix (bad idea!!) I also used a pill encapsulator and was taking a few thousand mg every day.jabam said:@stlcharcoal....just curious what the ground charcoal fines bring to the table? Hadn’t heard of that before. -
Coarse Salt / Coarse Pepper, best rub!!
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I use Magic Dust. I make the recipe with extra mustard powder and pepper.
https://www.thespruce.com/magic-dust-spice-rub-335886
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roll brisket in a box of sugar, syran wrap in fridge 2 hours, wipe all sugar off and wipe again with a damp cloth. salt and pepper, pepper again. i dont taste the sugar this way and the bark is more intense
fukahwee maineyou can lead a fish to water but you can not make him drink it -
DoubleEgger said:
Was this so you could saw that charcoal runs through your veins?stlcharcoal said:
Not sure......just got a bunch of them in a salt shaker so why not? Ground them up in the VitaMix (bad idea!!) I also used a pill encapsulator and was taking a few thousand mg every day.jabam said:@stlcharcoal....just curious what the ground charcoal fines bring to the table? Hadn’t heard of that before.
Sort of.....
Charcoal is used in a lot of animal feed as it settles the stomach and absorbs ammonia. Chickens, cows, etc. So I figured if it's good enough for a hog, it's good enough for me. What better way to sell it that go in and tell potential agricultural customers: "I've been eating it, and look at me, I'm healthy as a horse (pun intended)!"
Got the inspiration from the first guy that marketed the "bullet-proof" vest to police. Richard Davis was a pizza delivery driver, founded Second Chance in the 70's. To prove it worked to the skeptical police departments, he would put the vest on, and then shoot himself with whatever service revolver that dept carried. Sold a lot of vests that way!!
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Funny you mention Magic Dust of 17th Street and Mike Mills fame, I am sitting at the bar of his Marion, IL location right now crushing some ribs and wings.BowTieMan said:I use Magic Dust. I make the recipe with extra mustard powder and pepper.
https://www.thespruce.com/magic-dust-spice-rub-335886
I dont think its a good brisket rub, kosher salt and cracked pepper ftw!2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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On one of my first briskets I used a mixture of Fajita and Chili seasonings. I was different, but really good. Nowdays I just use Kosher salt and black pepper.Michiana, South of the border.
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milesvdustin said:
Funny you mention Magic Dust of 17th Street and Mike Mills fame, I am sitting at the bar of his Marion, IL location right now crushing some ribs and wings.BowTieMan said:I use Magic Dust. I make the recipe with extra mustard powder and pepper.
https://www.thespruce.com/magic-dust-spice-rub-335886
I dont think its a good brisket rub, kosher salt and cracked pepper ftw!
Been meaning to road trip to that or the original location. I went to the one in O'Fallon a few year ago......it sucked!! Closed not too long after, no surprise. Heard the other are MUCH better.
Is that double-decker pizza place still in Marion?? Used to eat at there back when I would cover all the overtime shifts on the helicopter.....10-12 yrs ago.
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canuckland
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Ha, I actually ran to Baumanns at lunch and grabbed that and saw this post just now. Thanks everyone.stlcharcoal said:cprew11 said:Anyone want to share a good dry brisket rub? Any recs are appreciated.
Salt, ground black pepper, garlic powder, onion powder, cocoa powder, cayenne pepper, and ground charcoal fines is what I usually use.
Dizzy Pig Cowlick is really good too. I have a bunch of that out here at my warehouse in Eureka if you need any. Also have their Dizzy Dust, Shakin the Tree, Greek, Fajita, Bayou, and Pineapple. Plus the sample pack with the little bags of all 16.
Baumann's in Brentwood has a steak/brisket rub a lot of folks rave about.
You can find Code 3's rubs in about an STL grocery store or butcher shop as well. That's all good stuff too (especially their sauce.)
St. Louis, MO
Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish -
@stlcharcoal i sent you a pm then read your disclaimer. Come to Marion and I will treat you to double decker pizza and bbq and probably some other weird stuff. Can guarantee shooting guns at a minimum.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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The Black Ops is my go-to when I'm cooking brisket for others. If I'm doing a brisket for me, I prefer 40% kosher salt, 40% cracked black pepper, 10% garlic powder, 5% onion powder, 5% paprika + and bit of cayenne for heat.lousubcap said:Another that gets good reviews is Oakridge BBQ Black Ops. Personally I find it too sweet but I am in the deep minority.
I doubt you will find many of these in a grocery store. On-line is the way to go, IMO.
LBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow. -
My favorite tried and true easy and cheap, which is what I use on steaks as well, is Lawry's season salt, fresh cracked pepper, Ms. Dash. Season and throw in the fridge for 24 hours (steaks too) on a rack with a pan underneath.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner
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