Atlanta Cracker Posted September 5, 2007 Share Posted September 5, 2007 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. Quote Link to comment Share on other sites More sharing options...
nogohawk Posted September 5, 2007 Share Posted September 5, 2007 check here Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted September 5, 2007 Share Posted September 5, 2007 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 Quote Link to comment Share on other sites More sharing options...
twiley Posted September 5, 2007 Share Posted September 5, 2007 I made a brisket this past weekend and used: Chili powder Cumin Garlic powder Onion powder Cayenne Pepper Brown Sugar Pepper Oregano Kosher Salt Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted September 5, 2007 Author Share Posted September 5, 2007 I made a brisket this past weekend and used:Chili powder Cumin Garlic powder Onion powder Cayenne Pepper Brown Sugar Pepper Oregano Kosher Salt That looks good. What portions of each? Quote Link to comment Share on other sites More sharing options...
twiley Posted September 5, 2007 Share Posted September 5, 2007 That looks good. What portions of each? Uhhhhh, I usually guess but try this... 2 tbsp Chili powder 1 tbsp cumin 1.5 tsp garlic powder 1.5 tsp onion powder 1.5 tsp brown sugar 1 tsp cayenne 1 tsp oregano salt and pepper to taste Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 5, 2007 Share Posted September 5, 2007 (edited) 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 September 5, 2007 by Chief Dick Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted September 5, 2007 Share Posted September 5, 2007 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). Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 5, 2007 Share Posted September 5, 2007 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. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted September 5, 2007 Share Posted September 5, 2007 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. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted September 6, 2007 Author Share Posted September 6, 2007 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! Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 6, 2007 Share Posted September 6, 2007 I have hickory or pecan to add to my Big Green Egg lump so I'll prolly just go with the Hickory. Have you ever mixed woods? Maybe half hickory and half pecan? Best of both worlds. I've mixed half hickory and half apple. WOWZAA!!!!! Quote Link to comment Share on other sites More sharing options...
twiley Posted September 6, 2007 Share Posted September 6, 2007 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. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted September 6, 2007 Share Posted September 6, 2007 counter-clockwise... always Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted September 6, 2007 Share Posted September 6, 2007 I've mixed half hickory and half apple. WOWZAA!!!!! yup thata what i use Quote Link to comment Share on other sites More sharing options...
Rovers Posted September 7, 2007 Share Posted September 7, 2007 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. Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted September 7, 2007 Share Posted September 7, 2007 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. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted September 8, 2007 Author Share Posted September 8, 2007 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! Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 8, 2007 Share Posted September 8, 2007 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! How big is that brisket? Quote Link to comment Share on other sites More sharing options...
polksalet Posted September 9, 2007 Share Posted September 9, 2007 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 Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 9, 2007 Share Posted September 9, 2007 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. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted September 9, 2007 Author Share Posted September 9, 2007 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. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted September 10, 2007 Author Share Posted September 10, 2007 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 Guess I'll just have to do it again sometime in the next 17 weeks! Thanks for all the tips! Quote Link to comment Share on other sites More sharing options...
KnightsOfKnee Posted September 22, 2007 Share Posted September 22, 2007 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. Brilliance. Sheer brilliance. Quote Link to comment Share on other sites More sharing options...
polksalet Posted September 22, 2007 Share Posted September 22, 2007 Brilliance. Sheer brilliance. that's just grody Quote Link to comment Share on other sites More sharing options...
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