Brisket Rub Advice

[smokingwxman]

I'm gearing up to handle a 9 pound brisket Saturday morning.  Really trying to get a handle on briskets.  My last couple have been good but not great. 

I recently returned from a trip to KC where I found a BBQ store.  It was amazing, I could have spent hours in there.  Well I decide on a whim to buy a "texas" brisket rub.  Figured why not.  I tasted it, and honestly it has a bit of a kick to it right off the bat.  Once the heat goes away, the taste is pretty good.  I''m just a bit hesitant to use it.  I know many of you stick to a pepper and salt rub I was just curious as to whether anyone had experimented with other rubs for their brisket and how they turned out.  

 

[sauced]

I use the McCormick Montreal Steak rub on my briskets. Have also used their Cowboy rub (contains coffee). I try to keep it as simple as possible when doing a brisket. The fun is in trying different rubs and woods and one day finding that combination that you really like!! 

 

[phatbac]

I go simple most times with brisket. i soak in Worcestershire sauce really good and nice light coating of black pepper. ( would go heavier but my wife likes it the way she likes it. once in a while i will use Montreal or Chicago steak seasoning. with a good oak or hickory smoke for 6-18 hours (depends on your temps) it will have good flavor. don't try to mask it.. let the beef speak for itself!

Happy Smoking,

phatbac (Aaron)

 

[olypenaaron]

I'm curious on the rub part of the overall process - how long (if at all) do you let it sit after the rub is applied before starting the smoke phase? Is it pretty much rub and go, or is there a reason to wait a while, and if so, how long?

Thanks!

 

[hardcookin]

I use kosher salt and table ground black pepper. I start my fire and while that is getting settled in.
I trim and rub my brisket and then throw it on.

 

[olypenaaron]

Great - thanks!