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Brisket Rub Question

post #1 of 13
Thread Starter 

I am smoking my first brisket this weekend...I have done plenty of pork and poultry.


For pork and poultry I have a pretty standard rub that has salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika, dry mustard, and brown sugar in it.


For the brisket I am thinking about removing the chili powder, paprika, mustard and brown sugar and adding more pepper to the rub than I normally do. 



Is this a good start for a basic brisket rub?  Thanks in advance for the tips and suggestions.

post #2 of 13


I personally wouldn't remove anything in your rub. So I would do your regular routine with the brisket except for the camera part. Please send us some pictures(Q-View) for our pleasure. 

post #3 of 13

ya.. don't remove anything.. maybe add some stuff but the ingredients you mentioned above are all great flavors for the meat.


just my 2 cents.


good luck and please .. Qview.

post #4 of 13

Sounds like my rub but I also add some cocoa powder too.

post #5 of 13
Thread Starter what ratio?

post #6 of 13

Wouldn't remove any of the ingredients...don't forget the pics!

post #7 of 13

I put in 1/3 cup of cocoa powder.

post #8 of 13

I would go with what you got...I like Allspice and Coriander in Beef Rubs...I use 1/4 tsp Allspice and 1/2 tsp Coriander for each Tablespoon Salt, Black Pepper, Etc...JJ

post #9 of 13

Fatgary,  Beef likes Pepper , that said a very good easy rub for Brisket is Coarse salt and Crackeed Black Pepper  -  maybve some Garlic and Onion powder. Simple is better , just sayin'.


Stan   aka   oldschoolbbq


have fun and...

post #10 of 13

like said above those are great base ingredants I just add some white pepper and pinch of cyan..beercheer.gif

post #11 of 13

I think your rub sounds perfect, especially if that is the flavor profile you like. We use Montreal steak seasoning on beef a lot and you may want to give that a try.

post #12 of 13

Would you mind if I borrowed you receipe?  If not how much of each do you use?

post #13 of 13

I'm with the others I wouldn't change it.

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