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help with a new brisket dry rub

post #1 of 9
Thread Starter 
On saturday i'm planning to do 2 briskets for the gator game. I normally use mustard as a base and then put some everglades heat seasoning on top of that. The briskets have came out great but there sometimes alittle salty. Does anyone have a good dry rub that i can give a try this week? I would like to try something different. Thanks
post #2 of 9
One of the great things about smoking and barbeque, in general, is the experimentation! I use a very simple rub made up of the following;

brown sugar
kosher salt
cracked black pepper
paprika
cumin
onion powder
garlic powder
chili powder
dry mustard

I typically start with 2 cups of sugar and about a half cup of salt to prevent it from being too salty. Mix the whole thing to gether and then taste to add extra of whatever I need more of.
post #3 of 9
Cup of black pepper
1/2 cup garlic powder
1/2 cup onion powder

Simple easy and my buddys love it.
post #4 of 9
I have used this one several times.

1/2 cup kosher salt
1 cup brown sugar
3 T granulated garlic
3 T granulated onion
2 T paprika
2 T black pepper
1T ground thyme
1 T ground cumin
2tsp ground nutmeg
1 1/2tsp chile powder
1 1/2tsp cayenne pepper
2tsp Ginger
2tsp Cinnamon
2tsp ground mustard

Spray with apple juice/captain morgans spiced rum every 45-60 minutes.
Apple juice alone will work just fine too.

And you said you wanted something different.

This one the wife and kids like the most.
1 cup Brown Sugar / Raw Sugar
1/4 cup Paprika
1/4 cup Cup Kosher Salt
2 Tbl Onion Powder
3 Tbl Garlic Powder
3 Tbl White Pepper
2 tsp Cayenne
2 tsp Ground Mustard
1tsp Cumin
4 tsp (heaping) Pre-Sweetened.Cherry Kool-Aid


Spray with apple juice/captain morgans spiced rum every 45-60 minutes.
Apple juice alone will work just fine too.

Yes, Kool-Aid. I'm not the first one to try it. It really makes a good flavor.
post #5 of 9
Thread Starter 
Does the brown sugar make the meat sweat or is it just for the bark? ive never used it because i was nervous it would make it sweat.
post #6 of 9
I think the heat would make the meat "sweat", the brown sugar would make it "sweet" HEH

Here is one I used to use from the weber virtual bullet site. Its a web rub, but there is no need for mustard as everything sticks very well. This has a pretty good flavour to it, not too sweet.

http://www.virtualweberbullet.com/brisket3.html

WET RUB
3 TBSP dark brown sugar, packed
2 TBSP paprika
1 TBSP cayenne pepper
1 TBSP table salt
1 TBSP onion powder 1 TBSP freshly ground black pepper
1 TBSP ground cumin
1/2 tsp granulated garlic
4 TBSP Worcestershire sauce
1 TBSP Tabasco sauce

Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Substitute 3-4 cloves of crushed fresh garlic for the granulated garlic if you like.
post #7 of 9
Sweat? Or do you mean Sweet? I am assuming you meant SWEET. The brown sugar will not overwhelm the meat, unless course that's basically all you used, and then allot of it. What it does is help to add to the complexity of the overall taste, and yes, it will help in the making of the bark. The amount of brown sugar used in rubs is usually in the proper proportions so all the tastes compliment one another.
post #8 of 9
Thread Starter 
haha sorry about the whole sweat and sweet, i was in class when i was thinking/typing this topic. I'm gonna try out the brown sugar this weekend, hopefully it turns out well. I'll post some pictures when i get it going.
post #9 of 9
I've had good luck using the "Mr. Brown's" rub that I make for pulled pork, and just adding some garlic powder to it. If you like the Renowned Mr. Brown, I'd give it a try. Always comes out good for me!
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