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Recommend a good Brisket Rub Please!!

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  • stlcharcoal
    stlcharcoal Posts: 4,759
    milesvdustin said:
    @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.
    Sweet.  I can't bring a good number of my toys into IL, but I can at least being the ammo and some charcoal.  Come over to MO and enjoy the full auto freedom.  I saw the IL struck down the bump stock ban yesterday.....couldnt believe it, but they did overreach with the trigger mods.
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  • stlcharcoal
    stlcharcoal Posts: 4,759
    cprew11 said:
    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.)



    Ha, I actually ran to Baumanns at lunch and grabbed that and saw this post just now.  Thanks everyone. 
    Great place....our #1 dealer in STL.  

    Ever get their andoulli??  Sometimes I'm there right when the wings come out of the smoker......wow!  


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  • stlcharcoal
    stlcharcoal Posts: 4,759
    TexasBelliott said:
    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.  
    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.

    That's about what I use too......forgot that I added paprika too.  Try some Dutch processed cocoa powder sometime.  Doesnt add any sweetness, adds an earthy taste.  I've messed around with putting dijon  mustard on it before the rub too, but need to cut down on the salt then.  I've heard if people putting coffee in with it when the do the foil wrap......seems like that could add some different levels of flavor.
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