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#2975397 - 10/10/12 08:32 AM Dry Rub
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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Would any of you or maybe several of you guys be willing to post or share your favorite dry rub for smokin' a brisket or boston butt.
I want to do one in the very near future and would like to have a tried and proven rub.

Thanks gents

FDXX75

PS: any tips or tricks would be helpful as well.
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#2975803 - 10/10/12 01:31 PM Re: Dry Rub [Re: FULLDRAWXX75]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9662
Loc: Memphis

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I go solely by taste. Garlic powder, black pepper, just a slight bit of brown sugar, smoked paprika, thyme, oregano, and Kosher salt. Use cayenne and some mustard powder to taste.

But really, I just go by looks more than anything. I know how I want it to look, and go from there. Lots of black pepper is my favorite.
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Everything important in life was learned from Mary Jo Kopechne.

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#2976890 - 10/11/12 09:09 AM Re: Dry Rub [Re: TAFKAP]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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Wow, must be some really top secret rubs out there..........LOL.

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#2976953 - 10/11/12 10:03 AM Re: Dry Rub [Re: FULLDRAWXX75]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1543
Loc: sevier county Tn

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Go get you some Bad Byron's Butt Rub, it works fine on about anything you smoke. If I use it on brisket, I add a touch of brown sugar I sift to make it grainier. Get a cheap spray bottle at the dollar store or wallie world and fill half with apple juice(Good Apple Juice, Not Cheap Stuff) and half with apple cider vinegar. Based every hour. After 4 hours at 225, wrap your brisket in foil and put back in smoker for another maybe 4 hours, then unwrap, turn up the heat a little, based again and let it get a good bark on it.
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#2977017 - 10/11/12 10:44 AM Re: Dry Rub [Re: htnseymour]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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 Originally Posted By: htnseymour
Go get you some Bad Byron's Butt Rub, it works fine on about anything you smoke. If I use it on brisket, I add a touch of brown sugar I sift to make it grainier. Get a cheap spray bottle at the dollar store or wallie world and fill half with apple juice(Good Apple Juice, Not Cheap Stuff) and half with apple cider vinegar. Based every hour. After 4 hours at 225, wrap your brisket in foil and put back in smoker for another maybe 4 hours, then unwrap, turn up the heat a little, based again and let it get a good bark on it.


thanks
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#2977030 - 10/11/12 10:49 AM Re: Dry Rub [Re: FULLDRAWXX75]
MUP
Non-Typical


Registered: 08/01/07
Posts: 45663
Loc: Just North of Chatt-town

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Don't know about brisket or bb, but a venison shoulder sure benefits from the use of McCormick Savory Herb dry rub. I love it.
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MUP

Amateurs: Built the Ark

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#2977404 - 10/11/12 03:02 PM Re: Dry Rub [Re: MUP]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10563
Loc: Warren Co

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Here is what I have used to excellent effect.
¼ cup paprika
1½ tblspns freshly ground black pepper
3 tblspns firmly packed brown sugar
1 tblspn salt
1½ tspns celery salt
1½ tspns cayenne pepper
1½ tspns garlic powder
1½ tspns dry mustard
½ tspns ground cumin

Liberally coat ribs or roast and smoke to desired doneness.
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#2978735 - 10/12/12 11:10 AM Re: Dry Rub [Re: fishboy1]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9662
Loc: Memphis

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I've also made a paste of about 40% dijon mustard, 40% yellow mustard, and 20% honey to coat the meat. It's sticky enough to hold, but thin enough not to create a paste barrier. Just rub the meat down well with the mustard mix, liberally coat in rub & press it into flesh, then wrap tightly in Seran wrap the night before cooking.
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Everything important in life was learned from Mary Jo Kopechne.

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#2978738 - 10/12/12 11:13 AM Re: Dry Rub [Re: TAFKAP]
AndyW
10 Point


Registered: 10/21/10
Posts: 4455
Loc: Allardt, TN

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Cumin is my favorite ingredient.
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This fall, FIRE THEM ALL. Re-elect NO ONE!!!!!

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#2978746 - 10/12/12 11:20 AM Re: Dry Rub [Re: AndyW]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10563
Loc: Warren Co

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 Originally Posted By: AndyW
Cumin is my favorite ingredient.


I like it too but hooie it gives me indigestion.

experimenting with the above rub by eliminating the Cumin and adding a little cinnamon in. So far its awesome. Need to tweak + the hot spices a little to balance the sweetness.
_________________________
If you can't trust people with freedom, how can you trust them with power ?




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#2978871 - 10/12/12 01:19 PM Re: Dry Rub [Re: fishboy1]
AndyW
10 Point


Registered: 10/21/10
Posts: 4455
Loc: Allardt, TN

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 Originally Posted By: fishboy1
 Originally Posted By: AndyW
Cumin is my favorite ingredient.


I like it too but hooie it gives me indigestion.

experimenting with the above rub by eliminating the Cumin and adding a little cinnamon in. So far its awesome. Need to tweak + the hot spices a little to balance the sweetness.


I believe it to be partially responsible for my acid reflux too
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This fall, FIRE THEM ALL. Re-elect NO ONE!!!!!

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#2987479 - 10/18/12 11:54 AM Re: Dry Rub [Re: AndyW]
rabbit hunter
14 Point


Registered: 03/04/10
Posts: 9316
Loc: Beech Bluff, TN

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3/4 cup dark brown sugar
3/4 cup sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tbs ground ginger
2 tbs onion powder

Good on anything or just eat it by itself.
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#2988455 - 10/19/12 04:49 AM Re: Dry Rub [Re: rabbit hunter]
mike243
16 Point


Registered: 09/06/06
Posts: 12021
Loc: east tn

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Here is a website that has plenty of good ones,i have used a bunch of them & all have been great.
http://bbq.about.com/od/rubrecipes/Rub_R...ds_of_meats.htm
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#2988475 - 10/19/12 05:27 AM Re: Dry Rub [Re: mike243]
Great White Stalker
6 Point


Registered: 11/29/09
Posts: 721
Loc: Tn, Bradley

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Thanks
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