Brisket Rub

[GetSmokedMN]

Looks like tomorrows forecast here is calling for rain all day so instead of planting food plots for the deer, I decided I'm gonna try my first brisket. Just wondering if anyone out there has any input on a rub for it? I've read to just do a simple 50/50 salt and pepper rub but I've also seen people putting other stuff on there too. I have plenty of my pork rub to use but I would assume I would want to use something different on beef. Thanks for the help!

 

[link]

I have used different rubs and they all gave good results but I have switched to using only Salt and Pepper on my Briskets. I have found this gives me the best results and my family likes it much better. Lets the Beef flavor shine.

So my vote is just salt and pepper.
Link

 

[SmokinAl]

I think most guys just use S&P, but another good choice is Montreal steak seasoning.
Al

 

[ristau5741]

I been coming up with my own, with different variations pretty much sticking with an 8:3:1:1 ratio
never seems to go wrong.

8 parts brown sugar
3 parts salt (amount varies depending on type of salt & size of crystals, less for fine ground table salt)
1 part spices (garlic powder, black pepper, etc)
1 part leafy green spice (basil, parsley. etc)

Only problem I'm trying to beat is clumping of the brown sugar while rub is in storage.

 

[ristau5741]

Looked it up, regarding the salt, my research is as follows

1 cup table salt = 2 cups Diamond Crystal kosher salt
1 cup table salt = 1 1/2 cups Morton Kosher salt

measuring as follows to fractionalize
48 tsp in a cup
16 tbsp in a cup
& 3 tsp in tbsp

there are 13 total parts, 3/13 should be salt or ~23% of the total mixture

 

[chef jimmyj]

I been coming up with my own, with different variations pretty much sticking with an 8:3:1:1 ratio
never seems to go wrong.

8 parts brown sugar
3 parts salt (amount varies depending on type of salt & size of crystals, less for fine ground table salt)
1 part spices (garlic powder, black pepper, etc)
1 part leafy green spice (basil, parsley. etc)

Only problem I'm trying to beat is clumping of the brown sugar while rub is in storage.[/QUOTE]

Spread the BSugar on a cookie sheet. 15 minutes at 200°F, cool and crumble between your hands and no clumping in the rub...JJ

 

[mike243]

To stop your rubs from clumping use Brownulated ,keep it as long as you want without clumps

 

[gmc2003]

I like old faithful, SPOG.

Chris

 

[ksblazer]

Salt
Pepper
Cayenne
Chili powder

 

[cjohnson3006]

I mix 1 cup Montreal steak seasoning to 1 cup brown sugar then add 1T each of black pepper, cayenne pepper, crushed red pepper and salt

 

[banderson7474]

Looks like tomorrows forecast here is calling for rain all day so instead of planting food plots for the deer, I decided I'm gonna try my first brisket. Just wondering if anyone out there has any input on a rub for it? I've read to just do a simple 50/50 salt and pepper rub but I've also seen people putting other stuff on there too. I have plenty of my pork rub to use but I would assume I would want to use something different on beef. Thanks for the help!

How did the brisky turn out?

 

[oldsmokerdude]

Jeff's Texas style rub works great. For me, I don't want sweet in my brisket so don't use anything with sugar or brown sugar in it. Franklin just uses salt and pepper for a "true" Texas style brisket.

 

[banderson7474]

Im such a dummy. I was looking online for SPOG rub and then looked up the acronym.

 

[dcecil]

Im such a dummy. I was looking online for SPOG rub and then looked up the acronym.

Your not alone LOL, took me awhile to get all these acronyms down.

 

[equinn]

When you apply the rub, do you let it sit overnight in the fridge, or just smoke it right away?

 

[gmc2003]

When you apply the rub, do you let it sit overnight in the fridge, or just smoke it right away?

That depends on you and your tastes. I rub right before I put whatever on the smoker. Others let it sit and absorb overnight.

Chris

 

[dan the mano]

To stop your rubs from clumping use Brownulated ,keep it as long as you want without clumps

i just read this , and was wondering ,what is brownulated brown sugar . as i have never heard of this before .. thanks

 

[Geos7812]

I used Montreal Steak for my last two. The first one I used the seasoning right out of the jar. The second time I ground the seasoning in a confer grinder. I preferred the later.