Looking for a new brisket rub

Discussion in 'General Discussion' started by jstylzz, Jun 7, 2015.

  1. I have smoked a couple of briskets, and (directly related to all of the great info on this site) they have turned out really good.  I have used the following rub both times:
    • 1/2 cup paprika
    • 1/4 cup Kosher salt
    • 1/4 cup sugar
    • 1/4 cup brown sugar
    • 1/4 cup cumin
    • 1/4 cup chili powder
    • 1/4 cup fresh cracked black pepper
    • 2 Tbsp cayenne pepper
    It has a nice flavor and produces a good bark, but it is a little bit spicy and my kids (and wife) aren't the biggest fans of the heat.  I am cooking another brisket in a week so I want to try a different rub that isn't spicy.  Obviously, I can play around with the amounts of ingredients in the rub that make it spicy, or I can just do salt and pepper as some here advocate.  But I wanted to see if someone has a good brisket rub that they would share that has a good flavor without bringing the heat.

    Thanks!  This community rocks!
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Use the standard Texas Rub , coarse Kosher Salt and Cracked Black Pepper , liberally .
     
  3. On Brisket I'm with Old School   S & P
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Try thinking "seasoning" instead of "rub". Somewhere along the line folks seem to have gotten the notion that in order to qualify as BBQ, meat has to be seasoned with a variation of the standard rub that you referenced above. Or, as the two posters above me pointed out, with just salt and pepper. By the way, when exactly did Texas patent the use of salt and pepper?
    But I digress. Just think of flavors you like and build a seasoning blend around those flavors. For instance, my wife loves chicken curry so I spiced some chicken with curry powder, cumin, turmeric, cardamom and allspice. Smoked it in the usual manner and she loved it! If you like, say... Blackened redfish, a little thyme, salt, pepper and cayenne is all you need. I know you said you're avoiding heat, that was just an example.
    My rather long winded point is just to expand your repertoire outside the constraints of BBQ and literally anything is possible.
     
  5. That's good advice.  I'll try to put something together that they like and experiment a bit.
     
  6. bruno994

    bruno994 Master of the Pit

    Jstylz...here is my rub that I use in comps, has served me well over the years.  Heavy salt and pepper, but I have fined the other ingredients to give off suttle flavors, nothing overpowering.

    5 TBSP Kosher salt

    5 TBSP Brown sugar

    4 TBSP black pepper (I use table grind)

    2 TBSP onion powder

    2 TBSP garlic powder

    2 TSP cayenne

    2 TSP paprika

    2 TSP cumin

    2 TSP chili powder

    I run it through the Ninja (or spice grinder) to mix it well and break down any larger particles.  This will make enough for 2 briskets.  

    I also recommend a few commercial brands...Butcher BBQ Premium Rub, Smokin' Guns Hot, Texas BBQ Rub Old No 2 to just name a few.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is a couple of mild variations on what you use. The third is my Go-To Beef Rub.You can cut the Black Pepper to 2 teaspoons to eliminate any heat...JJ

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Coffee Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    2T Fine Ground Coffee

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1T Black Pepper, more if you like

    1tsp Ground Coriander

    1tsp Ground Dill Seed

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Bubba Beef Rub

    Good on anything Beef. Burgers and Steaks too!

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1T Dry Lemon Peel (optional)

    1tsp Allspice Berries

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    Add Cayenne if more heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ
     
    Last edited: Jun 8, 2015
  8. You can always swap out the cayenne for a milder chili powder.

    The cayenne heat hits over the top of the tongue and roof of the mouth and can be a bit much for some

    Couple of suggestions:

    Ancho is very mild with a nice depth of flavor.

    Chipotle adds a medium heat to the top of the throat.
     
    Last edited by a moderator: Jun 8, 2015

Share This Page