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Brisket Rub


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I'm going to make my first Brisket on the Big Green Egg this Sunday and have some friends over to enjoy opening weekend. I'm pretty sure I can handle the cooking part with no problems though I'm open to suggestions if you have any specific advice.

 

What I really need is a good rub recipe. Would the rub I normally use on a Pork Butt work or are there flavors that specifically do/don't work with beef the same as pork? Any suggestions appreciated.

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Not a rub but a fine tasty marinade:

 

The Dr Pepper Marinade (Brisket)

 

2 cans Dr Pepper

Lawry's Season Salt

fresh ground pepper

2 beef bouillon cubes dissolved in 4 oz. -- water

4 cloves garlic minced

Worcestershire sauce

2 tablespoons lime or lemon juice

1 bottle commercial BBQ sauce

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Here is one I use quite a bit from one of Raichlen's books. I tend to add and subtract stuff to this and don't always use the same quantities, but this will give you a good base:

 

2/3 cup brown sugar

2/3 cup granulated sugar

1/2 cup paprika (A MUST for any rub IMO)

1/4 cup seasoned salt

1/4 cup smoked salt (I will use a sea salt or kosher salt here)

1/4 cup celery salt

1/4 cup onion salt

2 tablespoons fresh ground black pepper

2 tablespoons pure chili powder

2 teaspoons mustard powder

1 teaspoon poultry seasoning (I rarely use this)

1/2 teaspoon allspice

1/2 teaspoon cayennne pepper ( I would not recommend using any more of this. You will literally fry peoples eyes out with too much cayenne, and it will make things pretty uncomfortable for your guests)

 

Mix and rub. Pretty easy. This is a good mulitpurpose rub for everything. You could also add some cumin as well. Have fun.

 

On a side note, what kind of fuel are you using? I tend to gravitate towards fruit woods myself, like apple and cherry. One of my buddies who enters (and wins) alot of BBQ contests here in KC always uses cherry wood.

Edited by Chief Dick
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If buying go with Stubb's, if making it yourself go with something close to twilley's just mix up what you like. Myself I go with Stubb's if dry rubbing and mop at the end if desired. Or you can go with marinating with Italian dressing overnight which is surprising good, even if you don't particularly care for it on salads(me).

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If buying go with Stubb's, if making it yourself go with something close to twilley's just mix up what you like. Myself I go with Stubb's if dry rubbing and mop at the end if desired. Or you can go with marinating with Italian dressing overnight which is surprising good, even if you don't particularly care for it on salads(me).

 

Good advice on the mop. EVERY HOUR. You can take the rest of your rub and mix it with beer. You definitely want to do this religiously.

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Here is one I use quite a bit from one of Raichlen's books. I tend to add and subtract stuff to this and don't always use the same quantities, but this will give you a good base:

 

2/3 cup brown sugar

2/3 cup granulated sugar

1/2 cup paprika (A MUST for any rub IMO)

1/4 cup seasoned salt

1/4 cup smoked salt (I will use a sea salt or kosher salt here)

1/4 cup celery salt

1/4 cup onion salt

2 tablespoons fresh ground black pepper

2 tablespoons pure chili powder

2 teaspoons mustard powder

1 teaspoon poultry seasoning (I rarely use this)

1/2 teaspoon allspice

1/2 teaspoon cayennne pepper ( I would not recommend using any more of this. You will literally fry peoples eyes out with too much cayenne, and it will make things pretty uncomfortable for your guests)

 

Mix and rub. Pretty easy. This is a good mulitpurpose rub for everything. You could also add some cumin as well. Have fun.

 

On a side note, what kind of fuel are you using? I tend to gravitate towards fruit woods myself, like apple and cherry. One of my buddies who enters (and wins) alot of BBQ contests here in KC always uses cherry wood.

 

 

 

Good stuff right here! love apple and cherry, but have made some tasty brisket with mesquite and hickory also.

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Very nice. I was about to go with just my standard bottled "Butt Rub" which has most stuff listed besides sugar. I think I'll try this one out and see what happens. The part that got me was mixing the leftover rub with beer for a mop!!! Now that speaks to the heart!

 

 

I have hickory or pecan to add to my Big Green Egg lump so I'll prolly just go with the Hickory.

 

mmmmm, mmmmmm I can taste it already!

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Here is one I use quite a bit from one of Raichlen's books. I tend to add and subtract stuff to this and don't always use the same quantities, but this will give you a good base:

 

2/3 cup brown sugar

2/3 cup granulated sugar

1/2 cup paprika (A MUST for any rub IMO)

1/4 cup seasoned salt

1/4 cup smoked salt (I will use a sea salt or kosher salt here)

1/4 cup celery salt

1/4 cup onion salt

2 tablespoons fresh ground black pepper

2 tablespoons pure chili powder

2 teaspoons mustard powder

1 teaspoon poultry seasoning (I rarely use this)

1/2 teaspoon allspice

1/2 teaspoon cayennne pepper ( I would not recommend using any more of this. You will literally fry peoples eyes out with too much cayenne, and it will make things pretty uncomfortable for your guests)

 

Mix and rub. Pretty easy. This is a good mulitpurpose rub for everything. You could also add some cumin as well. Have fun.

 

On a side note, what kind of fuel are you using? I tend to gravitate towards fruit woods myself, like apple and cherry. One of my buddies who enters (and wins) alot of BBQ contests here in KC always uses cherry wood.

All I need to read is RAICHLEN and know it'll be good...that guy is BBQ god.

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I love to use ginger in almost all of my rubs, but especially on brisket. A typical rub for me is:

 

Paprika

Ginger

garlic and onion powder

cumin

cayenne

S (kosher) and P

 

After that, I vary it up some, brown sugar, chili, dill, basil, cilantro. Sometimes I'll use a bit of malasses and or malt vinegar in very small amounts. Another thing I like to use is dried chives, but if you don't grow your own and dry it, I don't know if it can be purchased. I've never made exactly the same rub twice.

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I love to use ginger in almost all of my rubs, but especially on brisket. A typical rub for me is:

 

Paprika

Ginger

garlic and onion powder

cumin

cayenne

S (kosher) and P

 

After that, I vary it up some, brown sugar, chili, dill, basil, cilantro. Sometimes I'll use a bit of malasses and or malt vinegar in very small amounts. Another thing I like to use is dried chives, but if you don't grow your own and dry it, I don't know if it can be purchased. I've never made exactly the same rub twice.

 

I consider myself a brisket efficianado (sp?) and thought I had tried everything. Thanks for the ginger idea, it's gonna be in the next batch.

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Here is one I use quite a bit from one of Raichlen's books. I tend to add and subtract stuff to this and don't always use the same quantities, but this will give you a good base:

 

2/3 cup brown sugar

2/3 cup granulated sugar

1/2 cup paprika (A MUST for any rub IMO)

1/4 cup seasoned salt

1/4 cup smoked salt (I will use a sea salt or kosher salt here)

1/4 cup celery salt

1/4 cup onion salt

2 tablespoons fresh ground black pepper

2 tablespoons pure chili powder

2 teaspoons mustard powder

1 teaspoon poultry seasoning (I rarely use this)

1/2 teaspoon allspice

1/2 teaspoon cayennne pepper ( I would not recommend using any more of this. You will literally fry peoples eyes out with too much cayenne, and it will make things pretty uncomfortable for your guests)

 

Mix and rub. Pretty easy. This is a good mulitpurpose rub for everything. You could also add some cumin as well. Have fun.

 

On a side note, what kind of fuel are you using? I tend to gravitate towards fruit woods myself, like apple and cherry. One of my buddies who enters (and wins) alot of BBQ contests here in KC always uses cherry wood.

 

 

I have mixed this rub and it's ready to go. I will apply to the brisket tomorrow night and start smoking that bastage with Hickory and Cherry(bought today) early Sunday morning. Should be good to go sometime during the PM games!

 

Giddy up!

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Sonny Bryan's in Dallis makes the best brisket in the world.

 

Wash with vinegar on both sides.

Cook fat side up.

Use only hickory wood.

 

cook until done

 

 

that is how to make world class brisket. If you want a rub you probably should stick to mcnuggets.

 

Shalom

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I love to use ginger in almost all of my rubs, but especially on brisket. A typical rub for me is:

 

Paprika

Ginger

garlic and onion powder

cumin

cayenne

S (kosher) and P

 

After that, I vary it up some, brown sugar, chili, dill, basil, cilantro. Sometimes I'll use a bit of malasses and or malt vinegar in very small amounts. Another thing I like to use is dried chives, but if you don't grow your own and dry it, I don't know if it can be purchased. I've never made exactly the same rub twice.

 

Interesting on the ginger idea. I have a big ginger plant I've been growing for about 4 years. As a matter of fact it's blooming right now. Smells like Hawaii.

 

Anyway, in the past I have trimmed the plant and used the stalks in my fire to give the meat some ginger smoke. It's REALLY good.

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How big is that brisket?

 

 

I think it's around 4 lbs if I remember right. I started about 8:30 AM. She's up to 167 degrees right now in a 240 degree smoker and has been at that temp for quite a while. Looking and smelling mighty good!! Hoping it's all done by 4:00 at the latest but as early as 2:00 is fine.

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Well it took a lot longer than I'd hoped not coming off the grill until 6:30 and getting a quick 45 min rest due to children and time constraints but it turned out AWESOME!! The rub had great flavor and the meat was incredibly tender. I wish I'd had another 4 hours to work with but that's life :D Guess I'll just have to do it again sometime in the next 17 weeks!

 

Thanks for all the tips!

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