Forgot to bookmark a brisket rub recipe. Can you help me find it?

[GreytQ]

Well, I could just kick myself! I mustered up the courage to tackle my very first beef brisket the other day. Searched the SMF and found a simple rub that worked out perfectly. I could not be any happier with the results. BUT, I forgot to bookmark the posting and now I can't find it! Augh!!

The rub contained only a few ingredients:

• Salt
• Black pepper
• Granulated garlic
• Onion powder
• Paprika

But I don't have any notes on the proportions. Does this list of ingredients ring a bell with any of you?

 

[Winterrider]

Did you use PC, laptop, phone? Can you go back in your history?

 

[gmc2003]

Here's one used on chicken, but it uses only the ingredients you asked for: Post #4

First time doing whole chickens

Picked up two "Fryer chickens" for Sunday. Didn't realize Fryer meant small until I googled it. They are both about 3.5 lbs. Plan to brine them on Saturday, dry out overnight and smoke them on Sunday. Any tips/advice? Simple brine recipe? Rubs? I've seen everyone say high temp is better with...

www.smokingmeatforums.com

Chris

 

[gary s]

Pretty standard, I just use Salt and Pepper, about equal parts.

I would go with 50 - 50 salt and pepper and a little of each of the other ingredients.

doesn't have to be exact

Gary

 

[SmokyMose]

I'm with the 50/50 salt and pepper group. Nothing else.

 

[bregent]

Does this list of ingredients ring a bell with any of you?

Folks commonly use just 50/50 salt and pepper, or SPOG which has onion and garlic.

Honestly, I used to mix my own, but you can find the 29oz jar of Montreal Steak seasoning for about $10 and it will last a long time.

 

[schlotz]

I stick with the Texas style for all my briskets: 50/50 Salt & cracked black pepper.