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07-01-2016, 09:35 AM | #1 |
Cast Iron Jedi
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Bumping for brisket cookers this weekend.
Looking for a bitchin' brisket rub. |
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07-01-2016, 09:44 AM | #2 | |
Sauntering Vaguely Downwards
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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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07-01-2016, 09:47 AM | #3 | ||
Cast Iron Jedi
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07-01-2016, 09:54 AM | #4 | |
Sauntering Vaguely Downwards
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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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07-01-2016, 09:56 AM | #5 |
Cast Iron Jedi
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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.
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07-01-2016, 10:04 AM | #6 | |
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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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07-01-2016, 10:10 AM | #7 | |
Cast Iron Jedi
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07-01-2016, 10:01 AM | #8 | |
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07-01-2016, 09:45 AM | #9 |
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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.
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07-02-2016, 02:32 PM | #10 | |
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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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