Brisket rubs

[Shaun @ Tru6]

Planning on smoking another brisket and this popped up in my YT feed yesterday. Have only used S&P on my briskets. Have you heard of using Lowry's? Do you use it?

[billybek]

I try to switch things up and add Cow Cover and or Lowery’s to the mix on many things that I put on the bge or the offset.

[javadog]

I hate rubs on any barbecue. That’s not how it supposed to be made, although most commercial barbecue uses a rub. You end up tasting the rub more than the smoked meat. The really bad rubs even jack up the texture.

Look up what’s in Lawry’s and see if that’s what you want to put on your barbecue. After salt, the next ingredients is sugar.

[pwd72s]

https://www.youtube.com/watch?v=-dceL_OChjk&ab_channel=MahediHasan

Mema's secret recipe

[gtc]

Haven't tried Lawry's, but I have had good results with S&P, granulated garlic and paprika. Looks like Lawry's adds sugar, turmeric, and onion.

[greglepore]

The "Pork Barrel BBQ" stuff that Costco has is ok. I add some garlic powder.

[cabmandone]

A couple weeks ago I was in New Hampshire Ohio and snagged a spice rub from Wildmans Spices. Great stuff. I used to just toss some spices together from some different rub recipes I find on competition forums. You walk in Wildmans and go into full on sensory overload.

https://www.wildmanspice.com/

[jpnovak]

I don't like flavored rubs on brisket.

My go-to. heavy coat Salt and coarse black Pepper (better if pepper milled fresh). light sprinkle of garlic and light sprinkle of onion powder. Let sit overnight in plastic bag in fridge. Salt will absorb into surface carrying minimal other flavors. Then cook.

I go 225 until internal temp on point is 160. Then wrap butcher paper or turn down temp (215) until internal temp 202. Turn off grill and let stand for 45 min. Then enjoy. Always exceptional.

Meat choice makes a difference. I like Prime from Costco. I trim agressively on outside and deckle. Make it lay almost flat (same uniform thickness so it cooks evenly.

[Tobra]

Here you go

https://williamsfoodco.com/products/rib-tickler

[Vipergrün]

Interesting thread! I recently went to Austin, visited a couple of 'good' BBQ places, including Terry Blacks. Brisket had WAY too much rub IMHO, and way too salty. Not sure what all the fuss was about. Paid 41.00 for ONE beef rib, mainly fat and bone, and again, way too salty. We all felt bloated in the morning. I prefer to taste the smokey flavor.

[Skytrooper]

Originally Posted by jpnovak

I don't like flavored rubs on brisket.

My go-to. heavy coat Salt and coarse black Pepper (better if pepper milled fresh). light sprinkle of garlic and light sprinkle of onion powder. Let sit overnight in plastic bag in fridge. Salt will absorb into surface carrying minimal other flavors. Then cook.

I go 225 until internal temp on point is 160. Then wrap butcher paper or turn down temp (215) until internal temp 202. Turn off grill and let stand for 45 min. Then enjoy. Always exceptional.

Meat choice makes a difference. I like Prime from Costco. I trim agressively on outside and deckle. Make it lay almost flat (same uniform thickness so it cooks evenly.

This !!

[TimT]

Meatheads Beef Rub

[flatbutt]

Originally Posted by Vipergrün

Interesting thread! I recently went to Austin, visited a couple of 'good' BBQ places, including Terry Blacks. Brisket had WAY too much rub IMHO, and way too salty. Not sure what all the fuss was about. Paid 41.00 for ONE beef rib, mainly fat and bone, and again, way too salty. We all felt bloated in the morning. I prefer to taste the smokey flavor.

Did you make it to the Iron Works? Whenever I go to COTA that's my go to.

[cstreit]

I like Chris Lilly's pork shoulder rub - its a winner in our house.

[tabs]

STORE BOUGHT RUB!!!!! is for Sissy's


S&P, granulated Garlic and Onion..maybe Paprika... or even Ground Coffee
On Pork add Cumin, Sugar, Cayenne

Simpler is better.

I recently did a 15 lb Brisket in the oven at 225* for 7.5 hours..Magnalite Turkey Roaster with a piece of tin foil under the lid to keep the moisture in..fall apart tender..tasted like Corned Beef with out the salt..that B sliced up real nice with my slicer..1/8 inch slices

To much work to tend the Stick Burner for 12 to 15 hours...in this heat forget about it..

I think I have a base line now for Brisket..what can be achieved I will atttmept another Brisket on the s burner..

[Marine Blue]

Originally Posted by jpnovak

I don't like flavored rubs on brisket.

My go-to. heavy coat Salt and coarse black Pepper (better if pepper milled fresh). light sprinkle of garlic and light sprinkle of onion powder. Let sit overnight in plastic bag in fridge. Salt will absorb into surface carrying minimal other flavors. Then cook.

I go 225 until internal temp on point is 160. Then wrap butcher paper or turn down temp (215) until internal temp 202. Turn off grill and let stand for 45 min. Then enjoy. Always exceptional.

Meat choice makes a difference. I like Prime from Costco. I trim agressively on outside and deckle. Make it lay almost flat (same uniform thickness so it cooks evenly.

^^THIS Only difference is that I’ll wrap with heavy duty foil instead of butcher paper because its easier

[Shaun @ Tru6]

If you guys haven't watched the video, it's worth skipping around. At 8 minutes in he taste tests the 3 different rubs, S&P, Lowry's and Franklin. He liked the Franklin the best.

[javadog]

Yeah, but he seemed a little wishy-washy about it. His wife liked salt and pepper best, so there you go.

It’s only brisket.

[cstreit]

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic (or powder if you like a less salty rub)
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

[cabmandone]

Originally Posted by cstreit

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic (or powder if you like a less salty rub)
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

That's a lot of sugar! Outside of the white sugar and the oregano, that looks a lot like the rub I use for ribs. Or at least it was until I found the Wildman's rub for pork and chicken. I can't waste time making a rub when this guy has it figured out. I've done a bunch of ribs but the ones I did a few weeks ago with Wildman's rub, as my wife and kids said, were the best ribs I've ever made.