#2975397 - 10/10/12 08:32 AM
Dry Rub
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
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.
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#2975803 - 10/10/12 01:31 PM
Re: Dry Rub
[Re: FULLDRAWXX75]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
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]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Wow, must be some really top secret rubs out there..........LOL.
FDXX75
_________________________
“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]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1181
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.
_________________________
The impossible takes just a little bit longer
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#2977017 - 10/11/12 10:44 AM
Re: Dry Rub
[Re: htnseymour]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Offline
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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.
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]
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MUP
Non-Typical
Registered: 08/01/07
Posts: 36085
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
Professionals: Built the Titanic
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#2977404 - 10/11/12 03:02 PM
Re: Dry Rub
[Re: MUP]
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fishboy1
14 Point
Registered: 01/13/03
Posts: 9694
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.
_________________________
A gun in the hand is worth 2 cops on the phone. No one can name a single power the government has granted itself that hasn't been abused. Socialism is for losers http://amillerphotoevent.com
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#2978735 - 10/12/12 11:10 AM
Re: Dry Rub
[Re: fishboy1]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
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.
_________________________
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]
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AndyW
10 Point
Registered: 10/21/10
Posts: 3417
Loc: Allardt, TN
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Cumin is my favorite ingredient.
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Don't mess with me. I'll run with scissors and not think twice.
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#2978746 - 10/12/12 11:20 AM
Re: Dry Rub
[Re: AndyW]
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fishboy1
14 Point
Registered: 01/13/03
Posts: 9694
Loc: Warren Co
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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.
_________________________
A gun in the hand is worth 2 cops on the phone. No one can name a single power the government has granted itself that hasn't been abused. Socialism is for losers http://amillerphotoevent.com
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