Oven roasted brisket and the right rub >>

[paneraica]

I know this is a smoking forum, but can't seem to find anything on an oven roasting forum, but post is mainly on the rub.

Could also be posting in the wrong forum,, so move if needed

When my mother was ill. I helped her cook the brisket she had in her freezer. Double about 12 pounds. The rub wasn't laid out in tsp or tbsps, but shaking the amounts into a bowl.

Sadly. Didn't pay much attention to that part.

When I made my own brisket late last year. I did the bowl thing and it was OK. Had a little too much water in the pan (another thing I didn't pay much attention to), but checked the internet and some posts said half way up the side. Thought that was too much as brisket tasted more boiled than roasted

Today I did another. A 3 pound single.

Ended up tasting like garbage. Same for the roast potatoes. Used a dry rub formula and either it was just too much for a 3 pounder or I was only supposed to use just a small amount.

I used it all on both sides.

Tasted like I was eating slices of pepper and salt and same for the potatoes which absorbed all the rub that dripped into the gravy

This is pretty much what I found and used

• 2 Tablespoons coarse Kosher salt (I actually used regular salt)
• 2 Tablespoons coarse black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon smoked paprika

I'm guessing I only should have used a small amount only on one side and over did it with the amount I put on or the amounts were too much for such a small brisket.

Any help for the next time

Thanks

DON

 

[BigW.]

Welcome. Your rub recipe is a good start. Next time do not sub table salt for Kosher. The granules are larger with Kosher. So you over salted by using table. You can add the rub as much or as little as you choose. A 3 pounder would use less than a 12 lb brisket. Keep trying and you'll get it.

 

[paneraica]

Welcome. Your rub recipe is a good start. Next time do not sub table salt for Kosher. The granules are larger with Kosher. So you over salted by using table. You can add the rub as much or as little as you choose. A 3 pounder would use less than a 12 lb brisket. Keep trying and you'll get it.

Thanks.

Curious, but did I also over do it by doing both sides or should I just stick to one side only?

DON

 

[BigW.]

I would do both so all sides get some love. You could just use a thinner coat if you wanted.

 

[SmokinAl]

The rub looks fine to me.
I personally just use cracked black pepper on my brisket now. I have tried other rubs, but found that just pepper let the beef shine thru. It’s a learning experience, just keep trying & you will find what works for you.
Al

 

[paneraica]

Thanks.

Will retry next time, but use the kosher salt and cut the amount down

Use tsp amounts instead of tbsp

DON