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Old 07-01-2016, 09:35 AM   #1
Fire Me Boy! Fire Me Boy! is offline
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Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.
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Old 07-01-2016, 09:44 AM   #2
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Originally Posted by Fire Me Boy! View Post
Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.
Try simple Black Pepper and Salt. Maybe a bit of paprika for color and garlic powder if you insist.

Simple is better with brisket, IMO. Santa Maria style beef is the only way to go.

I've taken my standard rub out of the rotation on briskets - it's a pork only device now. The basics have served me well.
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Old 07-01-2016, 09:47 AM   #3
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by DJ's left nut View Post
Try simple Black Pepper and Salt. Maybe a bit of paprika for color and garlic powder if you insist.

Simple is better with brisket, IMO. Santa Maria style beef is the only way to go.

I've taken my standard rub out of the rotation on briskets - it's a pork only device now. The basics have served me well.
Quote:
Originally Posted by srvy View Post
Salt and pepper. I have never really seen the need for a rub on brisket I just salt and liberally shake a coating of pepper and it comes out fine. Nothing wrong with a rub I just have found its a necessary step and watched many competition bbq'ers do the salt and pepper rub.
I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.
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Old 07-01-2016, 09:54 AM   #4
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I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.
Not in my experience; to taste?

I think a lot of people go 1-1 but I go heavier on pepper.

Maybe 1 part salt, 1 part garlic powder, 1.5-2 parts pepper?
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Old 07-01-2016, 09:56 AM   #5
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Originally Posted by DJ's left nut View Post
Not in my experience; to taste?

I think a lot of people go 1-1 but I go heavier on pepper.

Maybe 1 part salt, 1 part garlic powder, 1.5-2 parts pepper?
Google is showing me typically 1:1 on salt/pepper... I'll trust my gut and just season it so it looks right.
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Old 07-01-2016, 10:04 AM   #6
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Google is showing me typically 1:1 on salt/pepper... I'll trust my gut and just season it so it looks right.
The gut's always the way to go.

As I've said before - anyone that says they've unlocked the holy grail of barbecue is full of shit. At best, we're all just providing other folks with recommendations that they should tailor to what they like.

I'd just point out that most of what you're seeing online is probably for a grill rub and I think that has a tendency to scorch off a little more salt than a slow smoke does. So if you're using a Santa Maria grill rub on a smoke, I think you'll get just a little more salt flavor than you want with those grill ratios.

Just a thought. Your mileage may vary.
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Old 07-01-2016, 10:10 AM   #7
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Originally Posted by DJ's left nut View Post
The gut's always the way to go.

As I've said before - anyone that says they've unlocked the holy grail of barbecue is full of shit. At best, we're all just providing other folks with recommendations that they should tailor to what they like.

I'd just point out that most of what you're seeing online is probably for a grill rub and I think that has a tendency to scorch off a little more salt than a slow smoke does. So if you're using a Santa Maria grill rub on a smoke, I think you'll get just a little more salt flavor than you want with those grill ratios.

Just a thought. Your mileage may vary.
And my setup's different than most since I use a Pit Barrel Cooker. Air temp around the grate is about 310, with half charcoal/half wood chunks.
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Old 07-01-2016, 10:01 AM   #8
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Originally Posted by Fire Me Boy! View Post
I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.
Not really I just salt pat then make a pretty good covering of pepper a good coating that covers meat. I buy bulk pepper at Sams. I dont have a photo of one peppered up this guys method is about how I do it.

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Old 07-01-2016, 09:45 AM   #9
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Quote:
Originally Posted by Fire Me Boy! View Post
Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.
Salt and pepper. I have never really seen the need for a rub on brisket I just salt and liberally shake a coating of pepper and it comes out fine. Nothing wrong with a rub I just have found its a necessary step and watched many competition bbq'ers do the salt and pepper rub.
Posts: 24,524
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Old 07-02-2016, 02:32 PM   #10
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Originally Posted by Fire Me Boy! View Post
Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.

4tb - brown sugar
2tb - kosher salt
3tb - paprika
1tb - pepper
1/4 ts - sage
1/4 ts - cardamom
1/4 ts - cinnamon
1/4 ts - thyme

I may try to add onion powder, but this recipe has always worked out ok for me.
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