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jleyjr
Joined: 04 Jan 2011 Posts: 17 Location: Perry,GA
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Posted: Feb 20 2012 Post subject: Brisket Rub Needed. Any Ideas? |
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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. _________________ Lang 48 Mobile
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jleyjr
Joined: 04 Jan 2011 Posts: 17 Location: Perry,GA
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Posted: Feb 21 2012 Post subject: |
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Somebody must have a suggestion. _________________ Lang 48 Mobile
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rush_60
Joined: 29 Jul 2010 Posts: 9 Location: Troy, KS
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Posted: Feb 21 2012 Post subject: |
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I've never smoked brisket but I have a buddy that just uses one of the Montreal seasonings. I'm not sure which one. |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Feb 21 2012 Post subject: |
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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! _________________ Here's a change Robert.
I still work here! |
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jickey BBQ Fan

Joined: 01 Apr 2011 Posts: 168 Location: Central Alabama
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Posted: Feb 29 2012 Post subject: |
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SoEzzy wrote: | Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
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What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It really lets the beef flavor through and tastes delicious. _________________ --
Jickey
MBN Certified Judge
Bubba Grills 250-R
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OmahaRed Newbie
Joined: 12 May 2011 Posts: 96
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Posted: Jun 24 2012 Post subject: |
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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. _________________ Char-Griller Smokin Pro
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Jun 25 2012 Post subject: |
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Big Ron's "In The House" is my favorite on beef. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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skipreid
Joined: 14 Jun 2012 Posts: 3
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Posted: Jun 27 2012 Post subject: |
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Black's BBQ in Lockhart TX uses salt, pepper, and a little crushed red pepper flakes. |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Jun 27 2012 Post subject: |
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skipreid wrote: | Black's BBQ in Lockhart TX uses salt, pepper, and a little crushed red pepper flakes. |
But as they say, "they like it hot"!  _________________ Here's a change Robert.
I still work here! |
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brewsterb Newbie
Joined: 03 Jul 2011 Posts: 31 Location: Calgary, AB Canada
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Posted: Jul 04 2012 Post subject: |
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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. |
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G Spot BBQ BBQ Fan
Joined: 03 Jul 2012 Posts: 136
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terryfigg

Joined: 03 Nov 2017 Posts: 1
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Posted: Nov 03 2017 Post subject: |
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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. |
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JohnH12 Newbie
Joined: 14 Aug 2016 Posts: 25
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Posted: Nov 08 2017 Post subject: |
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jickey wrote: | SoEzzy wrote: | Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
! |
What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It really lets the beef flavor through and tastes delicious. |
I like the KISS method too. I haven't been measuring but probably should for more consistent taste.
Just curious... By weight or volume? |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 10 2017 Post subject: |
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1:1 S&P...add a .5 of granulated Garlic and I won't scream at you. _________________ Somewhere in Kenya...a village is missing their idiot. |
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