can i use brown sugar in leiu of turnbinado sugar for rub??

[onebadmofo]

Found a good rub on the forum here for my brisket.  However it calls for "turbinado" sugar.  I had to google what it was have never heard/used it.  

My question is, can I use Brown Sugar instead for this recipe or do I run out and get "turbinado" before I start my rub shortly...

Thanks!

Here is the recipe.  Also, this recipe enough for a 10 pound brisket?

2 Tablespoons kosher salt

1 Tablespoon turbinado sugar

2 teaspoons paprika

1 teaspoon granulated garlic

1 teaspoon oregano leaves (dried)

1 teaspoons coarse black pepper (use fresh cracked pepper)

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

 

[rowdyrawhide]

If you are gonna use it all at once you should be fine, the turbinado is drier than brown sugar so if you are storing it then I would suggest turbinado.  I would at least triple it for a 10 lb brisket maybe even quadruple it, that recipe should make about a third of a cup of rub if my rough calculations are correct, of course I like a heavy rub too.

Hope this helps

Aaron

 

[onebadmofo]

Thanks Aaron.  Appreciate the feeback.

Leaning towards this rub below now due to I don't have some of the above ingredients...

• 1/2 cup paprika
• 1/3 cup brown sugar
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons oregano
• 2 tablespoons salt

 

[tasunkawitko]

the ingredients you are missing shouldn't be too much of a problem. try to get a little spice in there, if you can (black pepper).

 

[onebadmofo]

I have no Paprika.  What should I substitute?

Thanks again!

 

[onebadmofo]

Gonna add some Bad Byrons in place of Paprika.  Nothing too crazy maybe a tablespoon or 2...thoughts?

 

[tasunkawitko]

it might work - in my opinion nothing can really substitute for paprika.

you might try a small amount of crushed red pepper or chili powder. i would be reluctant to use a commercial rub, since it would have a lot of extra salt.

 

[onebadmofo]

Yeah I went light on the bad byrons and a bit heavy on the brown sugar.  First attempt at a brisket so this should be interesting....

 

[chef jimmyj]

Chili Powder would work but it has some Oregano so cut back on the Oregano in the recipe. You can also use the Bad Byrons but mix everything else then taste and add salt as need. You can also just use the BB and be done with it until next time...JJ

 

[onebadmofo]

Thanks Chef Jimmy that's what I did.  I didn't add much BB.  Just enough to see it basically.  

 

[chef jimmyj]

Forgot to mention Chili Powder has a fair amount of Cumin also. I saw in your douple post you said you didn't have any...JJ

 

[onebadmofo]

Yeah I made a list of stuff I need for the next time around.

What I did was everything above, but minus the Paprika.  Substituted the BB's for it.  Like I said, went pretty light on it.

PS-sorry about double post could you delete that other one??

Thanks for the help fellas!

 

[dragonmaster194]

How did it turn out?  I agree with the other guys, there is no sub for Paprika, I got a pound from Butcher & Packer for a very reasonable price, also several other spices from them.  You might want to check them out for spices.  Other members here also recommend them.  Hope this helps.  Steve

 

[onebadmofo]

Thanks for that Steve I will check I assume that's an online store?

Also, it is still on the smoker.  I closed all the vent's at 5PM(25 minutes ago)and plan is to pull off at 6PM.  So happy with my WSM and how easy it is to control the heat I cannot tell you.  Very glad I passed on buying the MasterForge at Lowe's that my cousin has.  Seems like he spends half the time battling the heat/lack of heat...thanks for the help and tips couldn't do it without you guys!

 

[dragonmaster194]

Yes, an online store, very low prices and fast shipping.  Steve

 

[deanoaz]

I would agree......paprika is the basis for a lot of BBQ/Smoke recipes and should be used.  I have a Sprouts store close to me and they have an extensive amount of spices, one of which is Hungarian Paprika.  I buy it by the pound.

 

 

[chef jimmyj]

If you are going to buy Paprika online, Buy the Best you can find. That means go to the source, Hungary or Spain.  Buy Spices from Spice companies or Spice specific dealers. Here is some good info and some sources...JJ 

http://budapestblog.luxuryhotelsbudapest.com/which-is-the-best-hungarian-paprika-and-why/

http://www.hungariandeli.com/Paprika.htm

http://www.myspicesage.com/hungarian-paprika-p-151.html?s_kwcid=TC|8504|best%20hungarian%20paprika||S|e|9383001602&gclid=CMuW5MGcgLICFQJp4Aod-XcAhw

 

[whtplainssmoker]

Thanks for the links to the spice companies JimmyJ!

What exactly is in Chili Powder. I know the spice companies consider their recipes proprietary but basically, what's in it.   Cooks Illustrated says  "it typically consists of about 80 percent chile pepper blended with garlic powder, oregano, ground cumin seed, sometimes salt, and occasionally monosodium glutamate. Some blends even include traces of clove, allspice, anise, and coriander."

Are there any brands that you would recommend? Or are we best off making our own from the base ingredients?

Oh, and I use Pride of Szeged Hot Paprika.  It's great.

 

[scarbelly]

Jimmy and I were talking about this the other day on the phone - there are two types of Chili/ Chilie powder - the blended type (chilie) as you and Jimmy mentioned and the pure ground type. You can find pure ground chili powder in most of the Mexican sections of grocers here or on line. The grinds will be specific to the pepper such as New Mexico Chili, Achiote or Chipotle powder with no additional flavoring.  

I don't buy the Chilie powder any more because if I want oregano - garlic and onion I can add them 

 

[chef jimmyj]

Gebhardt's is probably the Oldest brand in America and is usually what is copied by other companies...http://www.texmex.net/products/gebhardt_chili_powder.htm

As Gary pointed out, you can easily get the raw materials and make your own. I did some research for a Chili con Carne Recipe and liked this Chili Powder Recipe the best, Have fun...JJ

http://www.texascooking.com/features/jun97chilepowder.htm