Doing 1st brisket... need easy rub, any suggestions?

[smokinstevo]

Getting ready to to my 1st brisket and I am looking for an easy rub to put on it.  Nothing too spicy.  Any suggestions?

Any tips on how to do the brisket would be helpful.  Proabably doing a 4-5 lb brisket.

Thanks in advance.

Steve

 

[rbranstner]

A large majority of people like to keep it simple when it comes to a beef rub. Basically just put equal parts of garlic powder, onion powder, add some pepper and maybe some sea salt and I also like to put a bit of Canadian steak seasoning on mine. Also a lot  of people like to coat the meat with worcestershire sauce before they put the rub on. I usually inject mine the night before as well.

 

[roller]

X2.....that will do it....I add beef broth when I foil it at 160* IT then wrap her up...

 

[ellymae]

If you want to keep it really simple just go with salt and pepper. If you want to make it more complex then add garlic and onion, maybe a little paprika.

You like it spicy or sweet?

 

[coyote1]

this is what I did for my first brisket it was some of the best I have had

[h1]Tony's Smoked Beef Brisket[/h1]
Recipe courtesy The Neelys, 2008

Prep Time:10 minInactive Prep Time:12 hr 10 minCook Time:7 hr 0 minLevel:EasyServes:6 to 10 servings

[h2]Ingredients[/h2]concordance-begin

• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 tablespoons onion powder
• 3 tablespoons garlic salt
• 1 tablespoons celery salt
• 1 tablespoons black pepper
• 1 tablespoon lemon pepper
• 1 teaspoon mustard powder
• 1 teaspoon cayenne
• 1/2 teaspoon dried thyme
• 1 trimmed brisket, about 5 to 6 pounds

concordance-end[h2]Directions[/h2]
In a bowl combine all the dry ingredients and blend well.

Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. *Cook's Note: You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.

Preheat your grill to 250 degrees F using charcoal and hickory.

Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.

Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.  
concordance-beginconcordance-end
/body-text SNI.Food.Omniture.CrossLinkTrack("#fn-w .body-text");

 

[SmokinAl]

I just coat it with EVOO & dust with Montreal Steak Seasoning.

Brisket has great flavor, don't overpower it with your rub. Let the beef flavor come through.

 

[chef jimmyj]

This is my Beef Rub...Basically Home made Montreal Steak Seasoning...Kicked Up.  Reduce Black Pepper if you don't like it too Spicy...JJ

Bubba Beef Rub

6T Course Black Pepper

2T Kosher Salt

1T Grnd Coriander

1tsp Grnd Fennel

2T Granulated Garlic

2T Granulated Onion

1/2-1tsp Grnd Allspice

4T Raw Sugar

Optional but Good

2T Grnd Dry Shiitake Mushroom, remove stems and grind in a Coffee Grinder, about 4 small.

 

[SmokinAl]

Boy JJ I'd love to see your recipe book!

 

[chadinclw]

I used to use a rub with seasoned salt, salt/pepper, garlic powder, onion powder, and celery salt. Real simple and the drippings made a fantastic sauce. All the seasonings were roughly equal amounts just shaken on. Try and save as much juice as possible as a base for sauce!! 

 

[oldschoolbbq]

   Steveo, I might as well throw in another prep. method in the traditional style of the Old German Butchers around Central Texas...

Salt and Cracked Black Pepper. It's the K.I.S.S. method and is hard to beat.

   Have fun in whatever you do and.....