hunter drew
Well-Known Member
Anybody got a good one. Looking to smoke one in the next day or two
Beef brisket dry rub
- Thread starter hunter drew
- Start date
I have only done 1 brisket(about 3 months ago), but plan to do another one soon.
My rub consisted of
1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
Here's the recipe I (roughly) followed:
http://www.foodnetwork.com/recipes/mill ... index.html
My rub consisted of
1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
Here's the recipe I (roughly) followed:
http://www.foodnetwork.com/recipes/mill ... index.html
Sorry, had to dig for it. This is the BEST I've tried.
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt
I rub it down with mustard before the rub, worcshticer sauce would work, too.
Cook it at 225 for 50 mins per pound. Oak is my favorite since I tend to over smoke at times, but pecan or hickory would work OK, too. Don't over smoke if you use mesquite.
No need for foil in your smoker. Put some apple juice or cider in the pan. Catch the drippings from the brisket if you can.
Pull it off and wrap it in a towel for 30 mins before slicing.
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt
I rub it down with mustard before the rub, worcshticer sauce would work, too.
Cook it at 225 for 50 mins per pound. Oak is my favorite since I tend to over smoke at times, but pecan or hickory would work OK, too. Don't over smoke if you use mesquite.
No need for foil in your smoker. Put some apple juice or cider in the pan. Catch the drippings from the brisket if you can.
Pull it off and wrap it in a towel for 30 mins before slicing.
here is a site that has plenty ,have used several & all have been great.if you use brown sugar use brownulated brown sugar ,it wont clump up & make storing it a pain
http://bbq.about.com/od/rubrecipes/Rub_ ... _meats.htm
http://bbq.about.com/od/rubrecipes/Rub_ ... _meats.htm
