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TIMING OF BRISKET RUB APPLICATION

BUFFALOMOOSE
BUFFALOMOOSE Posts: 383
in EggHead Forum

I'm watching BBQ Pitmasters Championship round. Both Myron Mixon and 1 of the competitors said that you shouldn't be putting the rub on a brisket and let it sit too long. Never knew that this was a problem. Would appreciate anybody's thoughts. Thanks.

South Buffalo, New York
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Comments

  • lkapigian
    lkapigian Posts: 11,549

    FWIW I have gotten away with overnight rubs on anything as IMO it starts to cure, I go typically go from right before to a couple hours....my 2 cents..whatever you like is best

    Visalia, Ca @lkapigian
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  • bgebrent
    bgebrent Posts: 19,636

    Overnight is my preference. Don’t believe the bs tv.

    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458

    Rub n cook With Salt and Pepper I’ve found no advantage to rubbing early.


    A sugar based rub my need time to melt and absorb. IDK


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JRWhitee
    JRWhitee Posts: 5,678

    I have always prepared my Briskets while the egg is getting to tenperature. No special reason but they always turn out great.

                                                                
    _________________________________________________
    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
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  • mahenryak
    mahenryak Posts: 1,324
    edited April 2019
    https://eggheadforum.com/discussion/comment/2422397#Comment_2422397

    Same here. When I was first learning how to cook a brisket I watched a couple of Franklin's videos, as recommended by folks on this site. If you follow his tips I don't think you can go wrong. (not implying that this is your first brisket, by any means, I think clearly it is not)

    P.S.

    I really enjoyed those BBQ competitions that Myron did. I know they were a little cheesy sometimes but I wish he'd keep make some more.

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • YukonRon
    YukonRon Posts: 17,261

    On large roasts like briskets and butts, If I think about it, and feeling somewhat industrious, I will do the rub well in advance of the cook.

    It seems to add a bit to the flavor.

    However, 99.99999% of the time, I am multitasking at being both drunk, and lazy, and prep the protien, as the BGE gets to temp.

    Still turns out better than anything I can get anywhere around here.

    I never season quick cooks in advance.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,702

    I will prep the day/night before so that once the fire is going I'm not multi-tasking like @YukonRon as at that point all I have to do is mind the adult beverage and land the protein. Whatever works for you. FWIW-

    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.  
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  • CTMike
    CTMike Posts: 3,645

    There is a school of thought that leaving salt (heavy component in most rubs) on for a long period of time tends to leach moisture out of the meat, leaving the finished product drier. Not sure I believe it based on personal experience.

    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • BugFreak72
    BugFreak72 Posts: 246

    I was reading the rules for a local amatuer BBQ contest here this weekend and they said the meats had to be unseasoned and in the original package for inspection. Is that a normal rule for BBQ contests that he may be going by?

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  • jtcBoynton
    jtcBoynton Posts: 2,814

    Except for the salt, everything in the rub sits on the surface. Applying a salt free rub right before cooking is fine or earlier is fine. I prefer salt free rubs. I salt when and in the quantity I want without having to worry about the rub flavoring. Then apply the rub just before cooking in the amount I want.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383

    Thanks guys. They inferred that it was because of the salt and making it too salty but a lot of people just use heavy salt and pepper on their brisket therefore it didn't make sense to me

    South Buffalo, New York
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  • westernbbq
    westernbbq Posts: 2,490

    Myron just doesnt want you to get as good as he thinks he is....

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  • Legume
    Legume Posts: 15,936

    I have friends that slit the cryo bag and let the brisket slide right onto the grill. Toss some S&P on later. They make some great briskets.

    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • thetrim
    thetrim Posts: 11,387

    Don’t be ashamed of your running your meat a little earlier and little longer than most people.

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • MrT
    MrT Posts: 6

    My girlfriend convinced me to do a brisket without any rub at all.

    To be honest, it was one of the best briskets I ever made.

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  • fishlessman
    fishlessman Posts: 34,568

    i dump a pound of white sugar, wrap it for 4 hours max, wipe it off, rub, and on the grill. yes i know thats wrong, but thats what i do

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Woody
    Woody Posts: 125

    Made a 15lb CostCo prime over the weekend. Rubbed the night before as I set up the grill and temp control to start the egg the night before the cook. Have been doing this for some time, that way just throw it on in the morning and things take off.

    Had a little trouble with the temp control or more likely my egg. For some reason my egg has been running a little hot and could not get it to come down. So the cook ran about 310. Placed the fat cap up to try something new. Wrapped at 180 instead of 165 because I got busy and pulled at just over 200 when I had a chance to check back and was probing like butter.

    So much of this did not go to the way I planned or usually do and turned out to be my best effort ever. Leftovers were gobbled up like no other.

    Woody in Northville, MI
    Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
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  • njl
    njl Posts: 1,123

    I've done all my recent briskets the night before with dalmatian rub, and start them as early as possible in the morning.

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  • DoubleEgger
    DoubleEgger Posts: 19,153
    https://eggheadforum.com/discussion/comment/2422568#Comment_2422568

    That’s what she said

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  • BigWader
    BigWader Posts: 673

    Theory I heard was salt based rubs should be done either right before for seasoning, or well before (as in night/day(s) before) for dry brining type results.

    The intermediate time frame (2 hours etc) supposedly dries out the meat by pulling water to the surface to dilute the salt and not leaving enough time to migrate back in to equalize throughout.

    Toronto, Canada

    Large BGE, Small BGE

     

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  • njl
    njl Posts: 1,123
    edited April 2019

    Speaking of which, here's what I did last night:

    y4mAdL010ajtXkLuPO0-MB27BRv635-RqnILp81CP6cwwl--KepQHY26G0aELCBQffdmJx-9MfzjrvXZt1cvQ9XzhZO6I2YsWlflV6hsTlJp7rsIVevWIAt77s0TmwuYL76OC3T9gY1_NRNrpu9-MM-TCTHu59H8OPE_4cZXjZ5wwnfhcB-WhQBIHXey5x_NcwIglhL1rCcU75Oklnj36b9dw?width=768&height=1024&cropmode=none


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