Brisket rub complex or simple?

[smokinq13]

Im smoking a brisket for Christmas and cant decide if i should do up a rub for it or keep it simple with just SPG. I'll probably finish it either way with Montreals steak seasoning to give it a "course" character. What does everyone think?

 

[browneyesvictim]

If you are asking that question, you should not be smoking that brisket for Christmas and just take everyone out to eat, and send that brisket. to me o_O

J.K... K.I.S.S. SPG

 

[chef jimmyj]

I like Montreal Steak Seasoning on beef. Ask any Texan, S&P is the only Civilized seasoning a Brisket requires...JJ

 

[PerazziMx14]

Please remove

 

[smokinq13]

Simple is better

That's what I'm thinking

 

[smokinq13]

If you are asking that question, you should not be smoking that brisket for Christmas and just take everyone out to eat, and send that brisket. to me o_O

J.K... K.I.S.S. SPG

Make you feel any better we'r also frying a turkey up as well!

 

[tbrtt1]

I go back and forth between a rub or salt and pepper. Depends on my mood. I just make sure the is very little sugar in the rub icing go that route.

 

[zwiller]

I go back and forth between a rub or salt and pepper. Depends on my mood. I just make sure the is very little sugar in the rub icing go that route.

+1; Right now the mood is texas style, so SPG and oak. Dying to score some beef ribs and do that.

 

[SmokinAl]

I like Montreal steak seasoning on just about anything beef. But for brisket a lot of guys just do S&P.
Al

 

[Noahjb]

S&P only. Let the meat be the star of the show, not the rub.

 

[smokinq13]

I just used my bbq ap seasoning which just is spg with little paprika to give little color. And then some montreals for a even more course texture which its looking good!

Problem i have is my kosher salt is almost too course and loves to separate from the rest of the seasonings, i try and crush it up a little bit but still separates. So the ratio goes off and more salt then i like comes out, anyone else have this problem? Since brisket is a bigger peice of meat, it shouldnt affect it too much i hope

 

[Noahjb]

I’ve over salted a brisket before, it was still delicious.

 

[gator79]

Mostly kosher salt and coarse ground black pepper, but I do add a little granulated onion and garlic to it too.

 

[Noahjb]

What did you ultimately decide?

 

[smokinq13]

What did you ultimately decide?

I did my bbq AP seasoning which is just SPG with a hint of paprika for color and then finished off with the Montreal steak seasoning for a course texture... started the brisket at 10 last night, just wrapped it at 8:30 w/ an internal temp of 180 to help keep the moisture in, I'll probably be pulling it off here in an hour or so to let it rest for Christmas lunch!

 

[cooknhogz]

At the restaurant and for personal use I use exclusively Canadian Steak seasoning. Rub down with olive oil and apply. Everyone raves how good my brisket is. Just my .02