Brisket rubs
 

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?

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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.

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.

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

Mema's secret recipe

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.

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

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/

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.

Here you go

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

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.

This !!

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

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

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..

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

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.

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.

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.

Kosmos makes some good ones.

https://cdn.shopify.com/s/files/1/05...g?v=1639586113

If I get bored I slather in Louisiana hot sauce and do coarse kosher salt and 16 mesh pepper 1:1 over that. It sounds like a bad idea, but it's what Franklin does with beef ribs in his cookbook. It always makes for a nice bark and it adds a tang to the beef. If I'm not bored I just do the coarse kosher salt & 16 mesh pepper 1:1.

Buy Aaron Franklin's book if you don't already have it. After you read it, buy good meat and follow the instructions. He tells you everything you need to know about how to make the most amazing Q you will ever eat.

Almost exactly what I do. Sometimes I'll inject warm beef broth to brine a bit and bring internal temp up a bit to cheat a little on time. Mmmmmmm.

+1 !!!!

I was literally going to type "Spice mixes are for idiots". If you want to mix up the flavor / rub, then go ahead, but don't buy some ready mix garbage.

Ingredients of the stuff:

Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor.

Nothing you can't get yourself on there if you are so inclined! PICS OR IT DIDN'T HAPPEN!

S&P, period.

I really like the bearded butchers stuff so I bought a ton of it. They have a YT channel with good info on it. I make my own rub and BBQ sauce every year, but my rub I like best on wings and ribs, I use theirs for everything else.

"I can't waste my time"....and yet you are gona spend how many hours cooking this stuff? :rolleyes:

Chinese 5 Spices and or Anise...to the rub...

2-2-1 on the ribs. Slow and low with the brisket. Not much time spent cooking really. My Weber Smokey Mountain is kinda like a Ronco rotisserie... set it and forget it. But the bluetooth thermometer setup I have definitely helps. I just don't see wasting time trying to make a good rub when I can go buy one that is damn near perfection.

God, no…

That is how I do brisket, kosher salt and black pepper. The wife mixes up her own concoction, don't know what all is in there. Too much sugar and it will burn.

Williams rib tickler is the cat's ass for ribs though, rub them, let them rest, mark them on the grill, then wrap in foil to finish

Nooooooooooooo!!! 2-2-1.. It's the most perfect thing in the world. It's like the science behind cooking ribs to perfection.

Never did worse than 3rd place in a BBQ cookout contest with ribs. There is more to it than the rub. I could tell you, but then I would have to kill you.

Yeah, the first rule is don’t put a damn rub on the ribs.

2-2-1... it's how ribs are done.

Or! Never put bbq sauce on ribs. Two schools of thought. Ribs with a good rub don't need any BBQ sauce to taste good. Just the rub and the wonderful smoky taste of the wood you choose to use.

No barbecue needs sauce. Barbecue sauce is what you buy for your kids when they’re six, so they eat their f’ing dinner.

No rub, a Carolina style basting sauce to keep things moist while cooking, no sauce. Salt and pepper is all you need.

Nine out of 10 people have no idea how to smoke meat. They think they know, but they don’t.

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Not bad, but I’ve never had to bump up the temperature at the end, nor have I needed to add fat.

I really enjoy Jeremy’s videos. Next brisket I’m going to try equal parts of salt, pepper and Lowery’s instead of just salt and pepper. For me switching from Hickory to Oak was a game changer. Really helped me understand central Texas style bbq. I’m not a sauce guy. When I cook for others, almost no one uses sauce. I make exceptions for sandwiches though as it’s usually reheated and benefits from the extra moisture, but no too much.