Brisket rub recipie

[RickB]

After sampleing a butt and a ribeye roast i cooked on the mak, a buddy of mine wants me to cook him a Packer brisket. Having only had the mak for 3weeks i thought i would cook a flat for practice. Anyone have a good brisket rub recipie I could use. Thanks.

 

[FLBentRider]

This is one of my favorites:

Wild Willy's Number One-derful Rub", great on everything! -from Smoke and Spice.

Rub Ingredients:

* 1/4 cup coarse black pepper
* 1/4 cup coarse salt
* 1/4 cup sugar
* 2 Tbsp chilli powder
* 2 Tbsp garlic powder
* 2 Tbsp onion powder
* 2 tsp cayenne

 

[FLBentRider]

I trim the fat cap down to about 1/2 - 1/4 inch.
Put the rub on the night before and wrap in plastic wrap for an overnight rest in the fridge.

Then I put it in late the night before or really early in the morning, and I run my MAK 2 star on smoke for 4 hours, then 215-225F until and IT of 190-200F, depending on how easy the probe slides in. I don't foil brisket.

 

[NorCal Smoker]

Thanks for the advice, Bent. I am thinking of cooking my first brisket this weekend and was wondering how to cook it. Plan on using Texas Rub Company Old No. 2 Brisket Rub. If not this weekend, will try for sure next weekend. Thanks.

 

[SmokeAndSpice]

This is one of my favorites: Wild Willy's Number One-derful Rub", great on everything! -from Smoke and Spice.

I use Wild Willy's as a basic recipe, but in place of the cayenne and chilli powder I go with straight medium-heat ground ancho chile, and throw in maybe a Tsp of cumin. If the mood strikes I add a tsp or two of ground chipotle.

 

[TentHunter]

BentRider's recipe is very close to what I use and those flavors are nice and bold for beef. The main thing that's different is I also add some brown sugar and paprika.

Brown mustard is also a nice glue choice because of its bold flavor.

If you decide to foil the brisket, try adding a layer of sliced onion. It adds a really nice flavor to the brisket and the caramelized onions are also great on a brisket sandwich.

 

[RickB]

I use Wild Willy's as a basic recipe, but in place of the cayenne and chilli powder I go with straight medium-heat ground ancho chile, and throw in maybe a Tsp of cumin. If the mood strikes I add a tsp or two of ground chipotle.

this gave me a great idea. Hit the pantry and found some dried ancho,guajillo and chipotle peppers. Gonna throw some of each in the blender and substitute for the cayenne and chili powder. Thanks

 

[RickB]

This is one of my favorites:

Wild Willy's Number One-derful Rub", great on everything! -from Smoke and Spice.

Rub Ingredients:

* 1/4 cup coarse black pepper
* 1/4 cup coarse salt
* 1/4 cup sugar
* 2 Tbsp chilli powder
* 2 Tbsp garlic powder
* 2 Tbsp onion powder
* 2 tsp cayenne

Thanks. Going to try this with a couple of substitutions.

 

[RGrunz]

Can't wait to see how it turns out for you.... I judge BBQ and brisket is by far the most difficult to nail everytime.... but, it truly is one of the very best things you can learn to do well.... you will be very popular when you get it down... GL

 

[RickB]

Can't wait to see how it turns out for you.... I judge BBQ and brisket is by far the most difficult to nail everytime.... but, it truly is one of the very best things you can learn to do well.... you will be very popular when you get it down... GL

Well my buddy was born and raised in Texas. I think he will give me a honest answer as far as the brisket is concerned. bTW.. Glad to see a fellow georgian on the board.