Brisket Rub Needed. Any Ideas?

jleyjr · Joined: 04 Jan 2011 Posts: 17 Location: Perry,GA

I have a competition coming up and need a brisket rub. I've tried Myron Mixon's out of his cook book a little on the salty side. I also have some Big Ron's Original and some of his In The House Rub. I've ordered some smoking guns original and sweet heat, but they are on backorder. Any other favorites (recipes or store bought).
Any help would be greatly appreciated.
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jleyjr · Joined: 04 Jan 2011 Posts: 17 Location: Perry,GA

Somebody must have a suggestion.
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rush_60 · Joined: 29 Jul 2010 Posts: 9 Location: Troy, KS

I've never smoked brisket but I have a buddy that just uses one of the Montreal seasonings. I'm not sure which one.

SoEzzy · Posted: Feb 21 2012 Post subject:

Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.

Plain Jane method of seasoning any Beef, I like the Garlic to go on first, then the pepper and lastly the salt.

Season it all over as the pit warms up, then pop it in once the pit has been stable for 10 minutes, at teh cooking temperature you want to cook at!
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jickey · Posted: Feb 29 2012 Post subject:

OmahaRed · Newbie Joined: 12 May 2011 Posts: 96

I really am a true believer that beef just needs salt, pepper and garlic as well.

I have been using (with great results, btw) the Mc Cormicks Montreal Steak seasoning, which i grind up to a fine powder in a coffee grinder i have just for this purpose. I think it really brings the beef flavor up front and makes a really good bark to boot.
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Jarhead · Posted: Jun 25 2012 Post subject:

Big Ron's "In The House" is my favorite on beef.
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skipreid · Joined: 14 Jun 2012 Posts: 3

Black's BBQ in Lockhart TX uses salt, pepper, and a little crushed red pepper flakes.

SoEzzy · Posted: Jun 27 2012 Post subject:

brewsterb · Posted: Jul 04 2012 Post subject:

I've done a couple of briskets now and I use a rub called "Wild Willy's Number One-derfurl Rub" which has: paprika,ground black pepper,course salt, little bit of sugar, some chilli powder, garlic powder, onion powder and cayenne. This rub gives it some nice flavor and not too spicy.

G Spot BBQ · BBQ Fan Joined: 03 Jul 2012 Posts: 136

This may be too late for your competition but I have been using Brisket Of Love Rub from the Spice House on most of my beef especially brisket. Awesome stuff!
http://www.thespicehouse.com/spices/brisket-of-love-bbq-seasoning-rub#

terryfigg · Joined: 03 Nov 2017 Posts: 1

The first thing to understand is that brisket is made up of abdominal muscle groups from the cow. They do a lot of work and because of that, it is an extremely tough cut of meat. If you seared it like a steak and served it anywhere between medium rare and well done it would be like trying to eat a truck retread.

JohnH12 · Newbie Joined: 14 Aug 2016 Posts: 25

Pit Boss · Posted: Nov 10 2017 Post subject:

1:1 S&P...add a .5 of granulated Garlic and I won't scream at you.
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