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Your best brisket rub recipe?

What is your best brisket rub recipe? 


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Comments

  • nolaeggheadnolaegghead Posts: 31,500
    50-50
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • thetrimthetrim Posts: 9,243
    SnP w a little Jass Pryles Black thrown in.  Once you go Black, you will never go back.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • RalphieBoyRalphieBoy Posts: 129
    My favorite is Black Bart. It is a rub from Tasty Licks which is no longer open. If anyone would know the recipe of the rub I would love to get it. Thanks
    Large, Small, Mini Max & Mini.
    Wishlist XXL, XL & Medium 
  • saluki2007saluki2007 Posts: 4,703
    Oakridge Black OPs.
    Large and Small BGE
    Morton, IL

  • westernbbqwesternbbq Posts: 2,450
    To secret blend of coarse ground kosher or sea salt and freshly ground black pepper....but dont tell anyone, i am sworn to secrecy except when sharing this information with a fellow egger.....
  • lkapigianlkapigian Posts: 5,650
    50/50 Salt Or SPG ( 2 Part Salt 1 Part Granulated Garlic .5 Part Pepper) for the base coat and add a second layer of Prime Rib Rub
    Visalia, Ca
  • CharleyRCharleyR Posts: 103
    For brisket I use 1 part kosher salt; 1 part black pepper; 0.5 part granulated garlic.  
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
  • SonVoltSonVolt Posts: 1,823
    edited July 2018
    50/50 kosher salt and black pepper. For rubs I use Mortons, for general cooking I use Diamond Crystal. 

    I don't understand the fascination with commercial rubs.  
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • lousubcaplousubcap Posts: 20,301
    edited July 2018
    I'm currently in my lazy stage of rubs (aka commercial buy).  I am now with Hardcore Carnivore Black with extra pepper.  Create a great bark and flower profile.
    I find Black Ops too sweet.  
    Should I revert to my own, it's S&P with paprika and some garlic.  Lighter on the salt than the 50/50 above.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JohnInCarolinaJohnInCarolina Posts: 15,289
    I've been using the one the Chef-Steps guys developed, even though it is for an SV brisket.  The ingredients can be a bit of a pain to track down but the end result is incredible:

    https://www.chefsteps.com/activities/smokerless-smoked-brisket


    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • HendersonTRKingHendersonTRKing Posts: 1,513
    S&P 50/50  -- see below at 6:29. 



    I *sometimes* add some meat church holy cow to my 50/50, but I don't think the end product is any better for doing it.   
    It's a 302 thing . . .
  • SGHSGH Posts: 26,577
    50-50
    Ever tried 55-45 or 45-55 ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • nolaeggheadnolaegghead Posts: 31,500
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    w/w or v/v?
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JohnInCarolinaJohnInCarolina Posts: 15,289
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    Or 69-69?  Have you tried 69, Scotty?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • JRWhiteeJRWhitee Posts: 5,330
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    Or 69-69?  Have you tried 69, Scotty?
    Scottie invented 69
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • JohnInCarolinaJohnInCarolina Posts: 15,289
    JRWhitee said:
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    Or 69-69?  Have you tried 69, Scotty?
    Scottie invented 69
    Well, one end of it, anyway...
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • SGHSGH Posts: 26,577
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    Or 69-69?  Have you tried 69, Scotty?
    The math don’t work professor ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • JohnInCarolinaJohnInCarolina Posts: 15,289
    SGH said:
    SGH said:
    50-50
    Ever tried 55-45 or 45-55 ;)
    Or 69-69?  Have you tried 69, Scotty?
    The math don’t work professor ;)
    Sure it does.  Just think of it as a lot of extra rub!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • SGHSGH Posts: 26,577
    l2oBiN said:
    What is your best brisket rub recipe? 
    I’m going to give you some real good advice my friend. It’s up to you to heed it or not. 
    First and foremost, never trust a hippie. No matter what. 
    Second, never trust a liberal. I mean NEVER. It can only lead to disappointment and usually something extremely gay. It’s just their way sadly. 
    Third, invest in a little of this:

    Use it in large quantities. If in doubt, see rule 1 & 2 above again and the following pics of bark. 


    Only listen to clean cut, well shaven conservatives my friend. They will always lead you right and keep you on the straight and narrow. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • SonVoltSonVolt Posts: 1,823
    edited July 2018
    The fuuck did I just read.... something about liberals and butt sex.
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • theyolksonyoutheyolksonyou Posts: 17,922
    SPOG
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • SGHSGH Posts: 26,577
    SonVolt said:
    liberals and butt sex.
    They ^^^^^^^^^^^ go hand in hand =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • DoubleEggerDoubleEgger Posts: 15,727
    edited July 2018
    A guy complaining about liberals and then telling someone to buy spices from Monterrey Bay is pretty funny. Isn’t California the epicenter of liberalism? 
  • JRWhiteeJRWhitee Posts: 5,330
    I just googled Anus and @SGH was on the bottom....
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • TEXASBGE2018TEXASBGE2018 Posts: 2,514
    edited July 2018
    If I am making one myself its been 50-50 Salt and Pepper for as long as I can remember. If I am using a commercial one its usually Meat Church Holy Cow. I've noticed lately though that when I use just S&P the brisket can on occasion have a flavor profile similar to peppered beef jerky. Not texture wise, just taste wise. Does anyone else get that when using just S&P? I think its good but I am considering changing it up and adding a few others, maybe Garlic Powder or Paprika as some have said.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • SGHSGH Posts: 26,577
    JRWhitee said:
    I just googled Anus and @SGH was on the bottom....
    That almost hurt brother Whitee ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • SonVoltSonVolt Posts: 1,823
    edited July 2018
    If I am making one myself its been 50-50 Salt and Pepper for as long as I can remember. If I am using a commercial one its usually Meat Church Holy Cow. I've noticed lately though that when I use just S&P the brisket can on occasion have a flavor profile similar to peppered beef jerky. Not texture wise, just taste wise. Does anyone else get that when using just S&P? 

    Yep, too much pepper can do that. I don't like eating heavily peppered jerky for the same reason. I love pepper and don't want to get sick of that taste. 

    If you watch Aaron Franklin apply his rub he's using way less than you'd think. I like more salt, so I typically pre-salt heavily with kosher salt the day before, then add pepper right before it goes on - so it's probably more a 2:1 salt to pepper ratio. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • TEXASBGE2018TEXASBGE2018 Posts: 2,514
    edited July 2018
    SonVolt said:
    If I am making one myself its been 50-50 Salt and Pepper for as long as I can remember. If I am using a commercial one its usually Meat Church Holy Cow. I've noticed lately though that when I use just S&P the brisket can on occasion have a flavor profile similar to peppered beef jerky. Not texture wise, just taste wise. Does anyone else get that when using just S&P? 

    Yep, too much pepper can do that. I don't like eating heavily peppered jerky for the same reason. I love pepper and don't want to get sick of that taste. 

    If you watch Aaron Franklin apply his rub he's using way less pepper than you'd think. I typically pre-salt heavily with kosher salt the day before, then add pepper right before it goes on - so it's probably more a 2:1 salt to pepper ratio. 


    See that's funny, I asked Aaron what he uses and he told me equal parts coarse Pepper and Kosher Salt. I think I'm gonna try less pepper maybe next time 60-40 S to P or maybe even 70-30 S to P. =)


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • SonVoltSonVolt Posts: 1,823
    Oh he does use 50:50, at least according to his videos... I just meant he didn't cake it on as thick or heavy as a lot of people tend to do. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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