What's everyone using for rubs on their briskets?

Discussion in 'Beef' started by rosencra38, Mar 27, 2010.

  1. rosencra38

    rosencra38 Fire Starter

    Preparing myself to do a small brisket smoke in a week or two. This will be my first beef smoke so I'm wondering what to use for a rub on the brisket. I've always just used Famous Dave's rib rub before and wanted to go with something different this time. I'm not planning on slicing the finished product rather I am planning to cube it and make some awesome chili with it. Thanks for the help.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    This would work quite well for a chili meat...I've used this quite a few times on beef chuck and brisket:



    Garlic/Pepper Beef Rub


    2 Tbls Kosher Salt, extra coarse

    3 Tbls Kosher Salt, regular

    3 Tbls Garlic, minced, dehydrated

    1-½ Tbls Sweet Red Pepper, minced, dehydrated

    3 Tbls Black Pepper, fine grind

    1-½ Tbls White Pepper, fine grind

    1 Tbls Crushed Red Pepper

    2 Tbls Paprika, medium grind

    3 Tbls Brown Sugar, heaping


    Note: the extra course salt is for texture of the crust/bark only, and can be substituted with regular kosher if unavailable.


    Here's another that should fit right in:


    Hot Rub for Beef

    Ingredients:

    1 Tbs - White Pepper

    2 Tbs - Black Pepper, fine grind

    4 Tbs - Kosher Salt

    1 tsp - Cayenne Pepper

    2 Tbs - Garlic Powder

    1 tsp - Cumin

    1 Tbs - Mild Smoked Paprika

    2 Tbs Onion Powder


    Enjoy!

    Eric
     
  3. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    Mine is close to Eric's garlic one,but I don't add any sugars with the long cook time of brisket. Let us know how it comes out. And what you used.
     
  4. caveman

    caveman Master of the Pit SMF Premier Member

  5. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    For beef i keep it simple.. cbp salt and garlic powder.. Good luck...
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Brisket, I go bold earthy flavors. Cu min , garlic,oregano,chili powder, and then salt and pepper. Also add some fresh ground coffee to the rub.
    I use brisket for alot of left over additions to a meal.
     
  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

  8. bbqhead

    bbqhead Smoking Fanatic

    head country rub is always good, i've used it at contest with good results. also something simple to use, salt,pepper and garlic powder. there's many rubs on the market , these are just simple and tasty.[​IMG]
     
  9. 3montes

    3montes Master of the Pit OTBS Member

  10. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    I use Smokin Guns rub or BRITU with great results.

    I must admit, Salt, Pepper, and Garlic salt works very well. Occam s Razor applies most of the time. Simpler is best.[​IMG]
     
  11. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I tried this marinade + rub once before, and it came out really well. Smoked it with Mesquite on a gas grill (before I got my MES) at 250* for 3 hours, then foiled it for 2. Sugar burns at 265* so no worries with that.

    Brisket Marinade

    1 1/2 cups red wine
    1/2 cup olive oil
    1/4 cup Worcestershire sauce
    1/4 cup brown sugar
    1 1/2 tablespoons lemon juice
    1 tablespoon wine vinegar
    1 tablespoon kosher salt
    1 teaspoon cayenne pepper
    1 tablespoon paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    2 teaspoons black pepper

    Brisket Rub

    1/2 cup paprika
    1/3 cup brown sugar
    3 tablespoons garlic powder
    3 tablespoons onion powder
    2 tablespoons oregano
     
  12. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    I've used a couple different steak rubs that have been good. One of them was Durkee.
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have only done one so far and loved it. I used a premixed one I got at Cabelas it was Cookshack Brisket Rub. I am going to use it again for sure and I am going to try it on my Chuckie tomorrow as well.
     
  14. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    If you are putting it in chili I would go simple - salt, pepper, garlic and onion powder.
    If I am slicing, I usualy use a variation of the recipe in Smoke and Spice. I cut down on the pepper. I will also use Plowboys Bovine Bold on occassion.
     
  15. bbqhead

    bbqhead Smoking Fanatic

    also if you have a bass pro shop or ace hardware close they carry plowboys rubs, yardbird and bovine bold. those are good, he won the american royal with them.
     
  16. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

  17. reichl

    reichl Meat Mopper

    whatever rub you use make sure it has lots of black pepper!
     
  18. capt dan

    capt dan Master of the Pit OTBS Member

    Plowboys Bovine!!![​IMG]
     
  19. ismoke

    ismoke Meat Mopper

    I use a version of the "Renowned Mr. Brown" rub that is popular for pork. I use the exact same recipe, plus add garlic powder (I don't measure it - just until it "looks right"). I'd guess I use about 2 Tbsp of it, though.

    Last time I did Brisket I did one for the Super Bowl, and I injected it with beef broth, garlic powder and cayenne as well. It went over well.
     
  20. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with Mike (JaxGator) on this one too. Salt, pepper and some Garlic and your i there. The chilli will over power anything that you use anyway.
     

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