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.
I also posted in the Rub forum. Just want to get the right idea for next time
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.
This is pretty much what I found and used
Any help for the next time
Thanks
DON
I also posted in the Rub forum. Just want to get the right idea for next time
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.
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
Any help for the next time
Thanks
DON