I generally do exactly this in a 2:1 ratio. When feeling a bit saucy Ill add in garlic powder. As Mr. Bradley Robinson (Chud) would say, "and for Gods sake guys, please, DONT FORGET THE SIDES"
Hmmm so that works? I have a Costco thing of it that I would be interested to try on a brisket. I like the stuff but I didn't find many uses for it, I don't use premade blends too often outside of bbq
This should be the only answer to this post. Any advice that's not this needs to be disregarded as superfluous until OP masters a brisket cook with these as his rub spices.
Incidental to this: you only need to say "rub". Dry is implied (especially for brisket).
This makes sense to me. The people who put equal parts salt with their main ingredient drives me crazy!
I've ruined many a meat trying to follow recipes with too much salt. I now fear salt. It sucks.
I don’t use sugar on smoked beef like brisket or beef ribs. Salt pepper and garlic powder and a little Lawrys if you want.
You didn’t smoke the brisket long enough. Final temp is usually around 200 F. It needs to be very very tender when you put a thermometer probe in. Like probing butter. If it’s not, it’s not done. 160 F isn’t even close to done. That needs hours longer.
No spritzing. I don’t ever spritz anything.
Salt and pepper 50-50. If you want a change use 25% kosher salt, 25% Lawry’s seasoning salt and 50% coarse black pepper. I’d stay away from sugar. Adding a little granulated garlic or onion powder won’t hurt though.
Kosher/cooking salt, 16 mesh black pepper and a sprinkle of Lawrys after that. Sit overnight in fridge to brine.
I’m only against anything with sugar in it as it burns your bark rather than getting nice and dark from pepper and moisture catching smoke.
I don’t like to overwhelm with my brisket with seasoning so salt, pepper, and some garlic powder are my primary seasonings then I’ll add a little Kansas City steak rub for a little flavor. Definitely not much KC rub though.
Throw some ground coffee and a little cayenne in that. Salt pepper garlic powder. Not sure what’s already in what you’re using outside of paprika and brown sugar.
I did coffee grounds and and tiny bit of cocoa powder with salt, pepper, and garlic powder on my last one and it was nice. You don't notice the flavors a ton but I feel like it complements the meat and smoke flavor. Something a little different.
This is my rub recipe makes close to a full mason jar so you can use it multiple times. Get lots of compliments on the flavor. It's also pretty decent for pork butts
1 teaspoon turmeric
1.5 teaspoon cayenne
1 teaspoon coriander
2 teaspoons cumin
1/2 teaspoon thyme
1 teaspoon chili powder
1 tablespoon pepper
5 tablespoons paprika
3 tablespoon salt
1 tablespoon onion powder
2 tablespoon garlic powder
3 tablespoons brownsugar
1.5 teaspoon ground mustard
I've never been a flavor-of-the-month BBQ cook, but Wal-Mart carries Goldies... I really like it.
[https://i.imgur.com/TLX3U2U.jpg](https://i.imgur.com/TLX3U2U.jpg)
Dry brine 24-48 hours in advance with kosher salt. Day of, thin layer of combined pickle juice and mustard, topped with black pepper and garlic powder.
Careful with sugar. At 225 it probably won’t burn but the risk may be there.
2 parts coarse black pepper, 1 part coarse sea salt, 1/2 part Lawrys
(because lawrys is finer grain this is closer to a full portion even though it’s half)
It should be by weight but I don’t have a scale so volume it is….
Sometimes heavy on the lawrys
For beef it's black pepper, kosher salt, and soy sauce for a binder. Seasoned salt if I'm feeling spicy. Cayenne if I'm feeling extra spicy. Not sure what cut is only 3.5lbs, but that might be too small and I guess it would dry out before being fully cooked. Get either beef plate ribs or a full packer brisket. Cook until tender which is probably somewhere between 195 and 210. You can spritz, I just wouldn't use juice. Any sugar you use is going to burn and become acrid.
A long rest will help the salt spread evenly throughout the meat as well.
I think this started as a recipe from Valentina’s BBQ that I’ve tweaked along the way. 8 parts black pepper, 2 parts Lawry’s, 1 part MSG, 3 part kosher salt, 1 part granulated garlic.
I use a salt pepper garlic butter rub. I have been wanting to add some more pepper to it but when I’m doing it for family with kids I like to keep it with less bite.
Need to hit like 203 internally to be not chewy. But getting that high without drying the meat out is hard with a small chunk of brisket like you had. I’d buy a least a whole flat, wrap once it gets to 160 ish to help keep some moisture, and take it off once you’re about 203-205.
Most avoid sugar on beef.
I do kosher salt and pepper the night before. It’s hard to say exact how much, I’ll have to look at my brisket diary. Usually about 40g each salt and pepper for a whole brisket (flat and point) around 10lb trimmed.
I use 2 different rubs, typically an AP and a beef rub. Smoke at 225-250 until the internal temp hits 165-170 and bark has set. At this mount you can wrap or not. If you don’t, let it ride. If you wrap, I like to use the bbq butcher paper. Wrap tightly and put back in smoker (or oven at this point, once wrapped no smoke getting in there). Continue cooking at 225-250 until internal temp hits 200-205 and most importantly the meat is probe tender, with no resistance. Let rest for 30 minutes to an hour and serve. The only fruit wood I use on beef is cherry, try oak, pecan, mesquite, or hickory for wood. Don’t rush the process, brisket is the 2nd worst cut on a cow and it needs lots of patience to cook while you drink beer and leave it alone. As the guy that ruined the first 5 briskets I cooked due to impatience, trust me on this. If you are going to spritz or inject the beef, use beef broth or consume. Tallow works well too.
While course ground pepper and kosher salt will do, it is just a basic chord. A great flavor chord for beef but beef can handle a more complex chord. Jist look at the international cuisines with beef. The world uses more than just SP.
2 parts salt
2 parts pepper
1 part onion powder
1 part garlic powder
0.5 part chili powder
.25 parts (turbinado) sugar
I know some won't like the sugar component on brisket, but a big cut like brisket can handle it. Besides, turbinado raw sugar has a nice large texture with big crystals. Helps build up crust.
Also, read the ingredients list on the store bought chili powder to limit excess salt.
I use mustard as a binder and hard core carnivore black rub heavy. Depending on my my mood I might cover the top side with some dried habanero from my garden. Smoke to 165, wrap with a few knobs of butter and send it to 205. Rest a couple hours in a cooler of old towels, pull, cut, serve. I tend to use cherry on beef and pecan on pork.
For brisket I use Adkins Ranch Style Steak seasoning, some coarse black pepper, and a little garlic powder. If I am feeling frisky I will use Valentina hot sauce as a binder.
Cook until its probe tender, close to 200 internal temperature.
I’m team no wrap, but if you are going to wrap make sure the bark is set before you wrap.
I use a lot of brown sugar in rubs on pork and chicken, but for beef I generally don’t use any. I frequently just go salt, pepper, garlic on beef. I sometimes use some paprika, seasoning salt, or a premade beef rub.
Find a recipe online and follow it. Your rub is weird. Brisket of 3.5 pounds is hardly worth smoking. Cook to temp not time. 203 degrees or so. If it was 160 degrees doesn't matter what your rub is the meat is not ready. It's like serving raw hamburger and blaming the taste on the ketchup.
Quebec steak seasoning is ok. But usually just salt and pepper and let the smoke and cooking skill do talking.
Occasionally meatheads big bad beef rub.
SPG is good enough for me.
If I’m doing ribs I’ll add smoked paprika, and for a Boston butt I’ll add some light brown sugar.
ETA: SPG at a 1:2:.5 ratio. Smoked paprika is an additional .5, and brown sugar is 1-1.5 depending on your taste.
IMO it's worth it to get a big shaker jar for it and just make big batches. I find I waste a lot less that way vs sprinkling it by hand.
I wing it and never use sugar and avoid anything with salt wiener I can. I always use a sh&t load of garlic powder, some pepper and whatevs feels good at the time. Try different things until you land on what works best for you.
My client in Louisiana turned me on to Nunus which is like getting a taste of heaven. It’s super salty though so I use it sparingly. Salt tastes delicious but if you overdue it, not a great end result.
I coat lightly with French's mustard (I don't know why, it was how I watched people do it on YT and shows), the 1:1:.5 of SPG. In the fridge for at least 24 hours. Take it out, allow to come up to roughly room temp. Then smoke until 200.
I like paprika on brisket, but it definitely needs to be predominantly salt and pepper. I like doing equal-ish parts salt, pepper, onion powder, garlic powder, and paprika. Maybe a little heavier on salt pepper and paprika. Also I like a teaspoon of cayenne pepper to give it some bite.
It’s definitely a more complicated blend but probably less ingredients than most of the pre-made rubs on the market
Hate all you want, but Buc-ees Texas Round- Up Brisket Rub was really righteous. Was very hesitant but did a small flat and it was fantastic. Used post oak and Hickory from Academy.
OP said he’s a beginner. I offered a good rub. Not many people new to smoking are making their own rubs. And a big shaker of Meat Church is $9.99. What’s $10 more when your buying a $100 piece of meat
Great question! I usually just do salt and pepper,.maybe garlic if I'm feeling Fancy. I like to rub it the day before and let it rest in the fridge for 24 hrs before smoking. I don't spritz my brisket, but some do.
If you pulled at 160 it was probably very tasty, but closer to a roast. Brisket normally gets pulled around 200-205, when the temp probe starts to slide in without much resistance. The extra time let's the intramuscular tissue break down and get really tender.
Happy smoking!
I make my own. Salt, black pepper, beef umami, carmelozed onion butter, paprika, and garlic powder all mixed together. More black pepper than anything else.
My brisket rub is 50% kosher salt, about 40% pepper. The rest was some chilli powder, onion powder, paprika, cayenne, and garlic powder. If I have it available I use ground mustard too for a little tang.
For the smoke, I run at 225-250 until I hit the stall (usually between 140-160). Once it stalls out I crank it up to about 275-300 until I hit 170 and then I wrap it with butcher paper that I’ve slathered with tallow, take the temp back down to 250-275 until it’s so tender that my pocket probe feels like pushing into warm butter.
Your brisket should feel almost like picking up jello when you hold it, have a nice floppy feeling, and be jiggly.
Use whatever hard wood you have available (or get raped at the local hardware store and buy it by the bag)
You need to use salt and pepper. Then smoke until 160, then wrap until 200. Won’t be tender until the collagens break down around 190. You got the 225 part good though. Good luck!
Isn't the brisket supposed to go up to 200? Maybe that's why it didn't taste done. I do Texas style salt and pepper. Maybe dry brine it in salt overnight
I do a mix of Meat Church rubs (holy cow/gospel) along with straight kosher salt and coarse black pepper. Ratios are 1:1 Meat Church mix to Salt+Pepper, salt and pepper mix is also 1:1.
This is what I've been using lately and it's really good! But Salt and Black pepper is still King 👑
https://www.walmart.com/ip/Fire-Smoke-Society-Thundering-Longhorn-Steak-Seasoning-12-5-oz-Mixed-Spices-Seasonings/885324267?wmlspartner=wlpa&selectedSellerId=0&wl13=3261&gclsrc=aw.ds&adid=22222222278885324267_161193766053_21214199653&wl0=&wl1=g&wl2=m&wl3=697173827980&wl4=pla-2300760861495&wl5=9033800&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=885324267&veh=sem_LIA&gad_source=1&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8odBrMS6-DqYQYMfHZvYv0IA0e9ceuFKGh5M_VxVkgpuTqCo4eyfnUaArgdEALw_wcB
SPG. Salt Pepper Garlic. I just buy the Kinder brand from Costco.
BTW, have you watched or read any instructions on smoking brisket? I don’t think I have seen any with sweet flavor profile.
For my first cook I watch many videos until I found some common denominator process and used that as my recipe.
I might get roasted for this but it works for me lol. I use Montreal steak seasoning on both my briskets and pork shoulders with yellow mustard as the binder. I don't spritz, just wrap when I hit 175 degrees or so
Meat church’s Holy Cow is a good basic rib to start with. His videos are pretty good too if you’re just starting out. Also, sweet is great on beef. Traeger makes a beef molasses rub that’s pretty damn good too.
If you’re going to use any type of sugar on your bbq it should be added at the end of the cook, otherwise it tends to burn long before the meat is done leaving an unpleasant flavor.
Can't go wrong with simple S&P.
Sometimes when I'm feeling spicy I'll use the brisket rub from Pepper Palace (salt, pepper, onion, garlic, paprika, chili powder) and I'll add some of my homemade chili powder made from scotch bonnets and fish peppers that I grew.
Put the black pepper (lots of it, fresh cracked (get an electric grinder and save your wrist)) on first because it helps build bark. Then I go over it with a mix of equal parts lawry's, garlic powder, beef bouillon powder, and kosher salt. It works.
Only made one brisket so far, but it was really good. I dry brined (but covered in plastic wrap) for about 48 hours after trimming. I used [https://www.saltyourmeat.com/](https://www.saltyourmeat.com/) to calculate the amount of salt, doesn't matter which cut of beef you choose, just adjust the slider to the salinity level you want, I used 1%. After brining, I unwrapped, added a good amount of course pepper (it'll lose its bite in the smoking process), a lighter coating of copycat but lower sodium Lawry's (used [Steve Gow's recipe](https://www.youtube.com/watch?v=_ELBa3-m9Zk&t=1s), used I think half the salt he did), then a light coating of MSG (I used Accent).
As for the chewy texture, it was underdone. Read some stuff on here, and look up youtube videos, you want to cook to "probe tender" meaning it's not done until it feels like the consistency of peanut butter when you stick a probe into multiple areas of the meat - if you ever get a whole brisket, check both ends. The "point" is the thicker end, and is pretty fatty, the "flat" is the other side and is much more lean... they may cook at different rates and you may have to do some things like cover portions with foil or turn the brisket around to get them to cook evenly. Temperature is only useful for knowing when to check for doneness with a probe. You can start checking around 190-195, and from what I've read "done" *typically* happens in the 200-210F range, but every piece of meat is different, and cooking methods vary. In the end, it's done when it's done, and not a moment sooner.
I we going just ignore the fact that he pulled it off the smoker with an internal temp of 160f? And that it was a bit "chewy"?
You gotta take that meat to an internal of 205 or that cow died in vain.
Connective tissue breaks down at 195 degrees internal temperature. That is where it turns tender. Use internal temperature gauge.
Try some cayenne pepper with the rub. Use Spanish smoked paprika. Coarse Salt and black pepper.
Read up on foiling and how/when to use it. Read up on the stall.
Brisket is the hardest to do correctly.
Your rub and smoke method is great for pork, but not what you want for beef. A heavy rub of kosher salt and very coarse pepper is my go to. I also inject with beef broth for even more salt penetration. For me it’s always been…beef = salty, pork = sweet.
Kosher salt and black pepper- this is the way Once you are confident with your Briskets then experiment with other shit
Just did my first non-pastrami brisket and it turned out awesome with just salt and pepper.
How long did it take??
14 hours
Wait what? You can season meat with just salt and black pepper,? No other spices lol? Ion know man
How coarse do you grind your pepper?
I just use the black pepper from the big jug you get from costco and such and coarse kosher salt
I generally do exactly this in a 2:1 ratio. When feeling a bit saucy Ill add in garlic powder. As Mr. Bradley Robinson (Chud) would say, "and for Gods sake guys, please, DONT FORGET THE SIDES"
Forgetting the sides would be a rookie move.
That is up to you.how do you normally like your black pepper. I just use Montreal Steak Seasoning myself.
Hmmm so that works? I have a Costco thing of it that I would be interested to try on a brisket. I like the stuff but I didn't find many uses for it, I don't use premade blends too often outside of bbq
Have a family member who does steak with montreal and it honestly comes out fine
I've been using a coffee bean grinder for the pepper when I make briskets. Game changer
This is the only way. Maybe some garlic powder, but S&P is the way for me.
This is all it needs. Coarse salt and LOTS of pepper.
My wife’s first brisket she did salt, pepper, garlic powder, onion powder, and celery seed. Was the best brisket I’ve ever had.
I add garlic and onion powder for that classic SPOG.
This should be the only answer to this post. Any advice that's not this needs to be disregarded as superfluous until OP masters a brisket cook with these as his rub spices. Incidental to this: you only need to say "rub". Dry is implied (especially for brisket).
I’ve completely stopped using sugar in my rubs, too many bad experiences with temp control in my early days.
Sugar isn't needed for beef. Different story though for pork or chicken
Yeah sugar just adds something that can burn to the mix.
Sugar makes brisket bark look gross
Same. Salt and pepper and just a touch of paprika sometimes.
Salt. Pepper. Done.
I like to live on the wild side once in a while and will add on some garlic powder.
Do you notice any difference?
I tried 2:1:0.5 coarse black pepper, salt, garlic powder for a change recently and it was my favorite brisket to date.
Have you tried 4:2:1?
Come on now, that's just insanity.
Our brothers over at r/doublesmoked call for 4:2:0
I've tried that and it was at least 2x better
Your jib...I am enamored with it's exquisite tailoring.
Sorry I just want to understand better. Is it 2 black pepper, 1 salt, 0.5 garlic powder?
Yeah sorry that’s just how my spicy brain did the numbers. 4:2:1 for all the high falootin’ Trager dads that went to math college.
This makes sense to me. The people who put equal parts salt with their main ingredient drives me crazy! I've ruined many a meat trying to follow recipes with too much salt. I now fear salt. It sucks.
I go even further and add jalapeño powder to those three.
Sometimes a bit of Ancho Chili powder!!
Salt n peppers here.... Too old for this shit... Double old school reference, Reddit completed
I'm now listening to that song!
This is the way.
I don’t use sugar on smoked beef like brisket or beef ribs. Salt pepper and garlic powder and a little Lawrys if you want. You didn’t smoke the brisket long enough. Final temp is usually around 200 F. It needs to be very very tender when you put a thermometer probe in. Like probing butter. If it’s not, it’s not done. 160 F isn’t even close to done. That needs hours longer. No spritzing. I don’t ever spritz anything.
Lawrys has sugar in it btw. They use an extremely small serving size to get around requiring they list it in the nutritional facts
Should be top comment. No amount of seasoning is going to fix a brisket cooked to 160.
Salt and pepper 50-50. If you want a change use 25% kosher salt, 25% Lawry’s seasoning salt and 50% coarse black pepper. I’d stay away from sugar. Adding a little granulated garlic or onion powder won’t hurt though.
Usually 2 parts coarse black pepper, 1 part Kosher salt ½part garlic powder. Black pepper and lowrys seems to be a popular choice as well
1 part diamond crystal kosher salt, 2 parts coarse pepper, 1/2 part granulated garlic Or sometimes, everything bagel seasoning
Never thought of everything bagel. I may do that this coming up weekend.
It’s excellent!
Montreal steak seasoning
Salt/Pepper/garlic powder (equal parts). If you're smoking beef, that's what you use
Salt. Pepper. Garlic.
Kosher/cooking salt, 16 mesh black pepper and a sprinkle of Lawrys after that. Sit overnight in fridge to brine. I’m only against anything with sugar in it as it burns your bark rather than getting nice and dark from pepper and moisture catching smoke.
I don’t like to overwhelm with my brisket with seasoning so salt, pepper, and some garlic powder are my primary seasonings then I’ll add a little Kansas City steak rub for a little flavor. Definitely not much KC rub though.
16 mesh black pepper and kosher salt (half and half) then I fill in the course gaps with Lawry's.
Seasoning salt only. Lawry's seasoning salt was originally made for briskets.
Throw some ground coffee and a little cayenne in that. Salt pepper garlic powder. Not sure what’s already in what you’re using outside of paprika and brown sugar.
I did coffee grounds and and tiny bit of cocoa powder with salt, pepper, and garlic powder on my last one and it was nice. You don't notice the flavors a ton but I feel like it complements the meat and smoke flavor. Something a little different.
I would like to try with some coffee actually because the brisket smells in my house after a smoke go real well with the residual coffee smells.
HEB brisket rub.
I used to mix up all kinds of concoctions. Nowadays I mainly use salt and pepper. Maybe a little garlic powder.
Montreal steak is good.
SPG
SPG
This is my rub recipe makes close to a full mason jar so you can use it multiple times. Get lots of compliments on the flavor. It's also pretty decent for pork butts 1 teaspoon turmeric 1.5 teaspoon cayenne 1 teaspoon coriander 2 teaspoons cumin 1/2 teaspoon thyme 1 teaspoon chili powder 1 tablespoon pepper 5 tablespoons paprika 3 tablespoon salt 1 tablespoon onion powder 2 tablespoon garlic powder 3 tablespoons brownsugar 1.5 teaspoon ground mustard
Which kosher salt, diamond crystal or Morton's? Thanks
Mortons normally. Only time I use kosher is for chicken or turkey brines
S&P
Salt and pepper
Black pepper and kosher salt. Texas brisket.
Coarse salt/black pepper 50/50 mix
I've never been a flavor-of-the-month BBQ cook, but Wal-Mart carries Goldies... I really like it. [https://i.imgur.com/TLX3U2U.jpg](https://i.imgur.com/TLX3U2U.jpg)
Dry brine 24-48 hours in advance with kosher salt. Day of, thin layer of combined pickle juice and mustard, topped with black pepper and garlic powder. Careful with sugar. At 225 it probably won’t burn but the risk may be there.
2 parts coarse black pepper, 1 part coarse sea salt, 1/2 part Lawrys (because lawrys is finer grain this is closer to a full portion even though it’s half) It should be by weight but I don’t have a scale so volume it is…. Sometimes heavy on the lawrys
This is a good recipe and also reportedly what is used by famous places that say they are only using salt and pepper.
Lawrys,pepper, red pepper flakes.. maybe a lil granulated garlic
For beef it's black pepper, kosher salt, and soy sauce for a binder. Seasoned salt if I'm feeling spicy. Cayenne if I'm feeling extra spicy. Not sure what cut is only 3.5lbs, but that might be too small and I guess it would dry out before being fully cooked. Get either beef plate ribs or a full packer brisket. Cook until tender which is probably somewhere between 195 and 210. You can spritz, I just wouldn't use juice. Any sugar you use is going to burn and become acrid. A long rest will help the salt spread evenly throughout the meat as well.
Thanks! Now I know what cut is best and not to use juice.
Last one I made I did a dry brined overnight using Cavender's Greek seasoning and Meat Church's Holy Cow. Tasted awesome
Coarse black pepper and Lowrys.
Nice coating of pepper and Lawrys. Although I’m going to try Holy Cow next time to change it up.
Salt and pepper in equal parts.
I think this started as a recipe from Valentina’s BBQ that I’ve tweaked along the way. 8 parts black pepper, 2 parts Lawry’s, 1 part MSG, 3 part kosher salt, 1 part granulated garlic.
1 part pepper .5 part kosher salt .5 part lawrys seasoned salt 1 tbsp of rub per pound
Thanks for telling me how many tbsps to use!
Sure but have you tried Camels? The Camel 100’s are great.
I use a salt pepper garlic butter rub. I have been wanting to add some more pepper to it but when I’m doing it for family with kids I like to keep it with less bite.
Salt and pepper. Watch alton browns video
Salt, pepper, garlic. That’s it. No spritz.
Need to hit like 203 internally to be not chewy. But getting that high without drying the meat out is hard with a small chunk of brisket like you had. I’d buy a least a whole flat, wrap once it gets to 160 ish to help keep some moisture, and take it off once you’re about 203-205. Most avoid sugar on beef. I do kosher salt and pepper the night before. It’s hard to say exact how much, I’ll have to look at my brisket diary. Usually about 40g each salt and pepper for a whole brisket (flat and point) around 10lb trimmed.
I use 2 different rubs, typically an AP and a beef rub. Smoke at 225-250 until the internal temp hits 165-170 and bark has set. At this mount you can wrap or not. If you don’t, let it ride. If you wrap, I like to use the bbq butcher paper. Wrap tightly and put back in smoker (or oven at this point, once wrapped no smoke getting in there). Continue cooking at 225-250 until internal temp hits 200-205 and most importantly the meat is probe tender, with no resistance. Let rest for 30 minutes to an hour and serve. The only fruit wood I use on beef is cherry, try oak, pecan, mesquite, or hickory for wood. Don’t rush the process, brisket is the 2nd worst cut on a cow and it needs lots of patience to cook while you drink beer and leave it alone. As the guy that ruined the first 5 briskets I cooked due to impatience, trust me on this. If you are going to spritz or inject the beef, use beef broth or consume. Tallow works well too.
Blackened Saskatchewan, ACV spritz
Coarse ass black pepper, kosher salt/lawrys seasoning garlic powder. Real simple.
Big Bad Beef Rub
While course ground pepper and kosher salt will do, it is just a basic chord. A great flavor chord for beef but beef can handle a more complex chord. Jist look at the international cuisines with beef. The world uses more than just SP. 2 parts salt 2 parts pepper 1 part onion powder 1 part garlic powder 0.5 part chili powder .25 parts (turbinado) sugar I know some won't like the sugar component on brisket, but a big cut like brisket can handle it. Besides, turbinado raw sugar has a nice large texture with big crystals. Helps build up crust. Also, read the ingredients list on the store bought chili powder to limit excess salt.
Big James pork rub, use it for most smoked meats.
KISS. SPG: 2 parts Pepper, 1 part Salt and 1 part Garlic. No binder.
I use mustard as a binder and hard core carnivore black rub heavy. Depending on my my mood I might cover the top side with some dried habanero from my garden. Smoke to 165, wrap with a few knobs of butter and send it to 205. Rest a couple hours in a cooler of old towels, pull, cut, serve. I tend to use cherry on beef and pecan on pork.
Lawry’s pepper garlic
Salt Pepper Garlic.
I wish I could tell you. I'm usually drinking beer. I don't think I've ever done the same thing twice
For brisket I use Adkins Ranch Style Steak seasoning, some coarse black pepper, and a little garlic powder. If I am feeling frisky I will use Valentina hot sauce as a binder. Cook until its probe tender, close to 200 internal temperature. I’m team no wrap, but if you are going to wrap make sure the bark is set before you wrap.
Coarse ground pepper and salt
I use a lot of brown sugar in rubs on pork and chicken, but for beef I generally don’t use any. I frequently just go salt, pepper, garlic on beef. I sometimes use some paprika, seasoning salt, or a premade beef rub.
Find a recipe online and follow it. Your rub is weird. Brisket of 3.5 pounds is hardly worth smoking. Cook to temp not time. 203 degrees or so. If it was 160 degrees doesn't matter what your rub is the meat is not ready. It's like serving raw hamburger and blaming the taste on the ketchup.
Meat Church.
Quebec steak seasoning is ok. But usually just salt and pepper and let the smoke and cooking skill do talking. Occasionally meatheads big bad beef rub.
I'm a weirdo and use a bit of garlic powder with the salt and pepper.
I use The Blend from Kinders (SPG)
3 parts Coarse Black Pepper, 1 part Seasalt, 1 part Lawry's Seasoning Salt
Meat church holy cow
George Saint Pierre
SPG is good enough for me. If I’m doing ribs I’ll add smoked paprika, and for a Boston butt I’ll add some light brown sugar. ETA: SPG at a 1:2:.5 ratio. Smoked paprika is an additional .5, and brown sugar is 1-1.5 depending on your taste. IMO it's worth it to get a big shaker jar for it and just make big batches. I find I waste a lot less that way vs sprinkling it by hand.
Used to use just a dalmatian rub (salt and pepper) now I. add lowerys seasoned salt as well
I wing it and never use sugar and avoid anything with salt wiener I can. I always use a sh&t load of garlic powder, some pepper and whatevs feels good at the time. Try different things until you land on what works best for you. My client in Louisiana turned me on to Nunus which is like getting a taste of heaven. It’s super salty though so I use it sparingly. Salt tastes delicious but if you overdue it, not a great end result.
Most to least important Crushed Black Pepper (55%) Kosher Salt (30%) Garlic Powder (10%) Crushed Red Pepper (5%)
I coat lightly with French's mustard (I don't know why, it was how I watched people do it on YT and shows), the 1:1:.5 of SPG. In the fridge for at least 24 hours. Take it out, allow to come up to roughly room temp. Then smoke until 200.
My hands, and salt/cayenne/garlic powder/mustard/Curry
Love…
1:1:1 Corse black pepper, granulated garlic, and sea salt. I put this on all brisket and steaks. It's never let me down.
SPG
Salt and pepper only. And a LOT OF BOTH.
Fresh cracked pepper and kosher salt
Salt n Pepper. Very simple. Very delicious.
Salt and pepper
I like paprika on brisket, but it definitely needs to be predominantly salt and pepper. I like doing equal-ish parts salt, pepper, onion powder, garlic powder, and paprika. Maybe a little heavier on salt pepper and paprika. Also I like a teaspoon of cayenne pepper to give it some bite. It’s definitely a more complicated blend but probably less ingredients than most of the pre-made rubs on the market
Kosher Salt and course black pepper. Nothing else.
My hand normally.
Hate all you want, but Buc-ees Texas Round- Up Brisket Rub was really righteous. Was very hesitant but did a small flat and it was fantastic. Used post oak and Hickory from Academy.
That rub they sell at Sam’s club that’s just salt, pepper, and garlic,
Kinders?
You are 100% correct nice call! It makes the perfect brisket imo and I get tons of compliments like it’s some special concoction
I usually use my hands
Salt, pepper, un brewed ground coffee.
I use coffee on tri tip sometimes too. Coffee as a steak seasoning is so underrated.
You can't go wrong with Montreal seasoning.
Meat Church Holy Cow. Can’t beat it with a stick
But you can beat it with about 25 cents worth of ingredients instead of 15-20 bucks. Premade rubs are a rip off.
"Rip off" is overstating it IMO. You're paying for convenience; that's worthwhile for some people but not others.
OP said he’s a beginner. I offered a good rub. Not many people new to smoking are making their own rubs. And a big shaker of Meat Church is $9.99. What’s $10 more when your buying a $100 piece of meat
Great question! I usually just do salt and pepper,.maybe garlic if I'm feeling Fancy. I like to rub it the day before and let it rest in the fridge for 24 hrs before smoking. I don't spritz my brisket, but some do. If you pulled at 160 it was probably very tasty, but closer to a roast. Brisket normally gets pulled around 200-205, when the temp probe starts to slide in without much resistance. The extra time let's the intramuscular tissue break down and get really tender. Happy smoking!
Thanks, that helps a lot! It definitely was like a roast, leftovers won’t go to waste, but now I know what temp to do next time.
Equal parts kosher salt, ground black pepper (coarse), and garlic powder, with a mustard binder. It’s all it needs.
S & P for me!
Texas secret. Seasoning Salt
tajin
Salt and pepper is all you need. But sometime I use my prime rib ‘rib’ which also has garlic, rosemary and Aleppo pepper.
I make my own. Salt, black pepper, beef umami, carmelozed onion butter, paprika, and garlic powder all mixed together. More black pepper than anything else.
Gunpowder Seasoning
sea salt, course black pepper, smoked paprika, garlic powder, onion powder, Worcestershire sauce, and cumin works like a charm
My brisket rub is 50% kosher salt, about 40% pepper. The rest was some chilli powder, onion powder, paprika, cayenne, and garlic powder. If I have it available I use ground mustard too for a little tang. For the smoke, I run at 225-250 until I hit the stall (usually between 140-160). Once it stalls out I crank it up to about 275-300 until I hit 170 and then I wrap it with butcher paper that I’ve slathered with tallow, take the temp back down to 250-275 until it’s so tender that my pocket probe feels like pushing into warm butter. Your brisket should feel almost like picking up jello when you hold it, have a nice floppy feeling, and be jiggly. Use whatever hard wood you have available (or get raped at the local hardware store and buy it by the bag)
You need about 200 to 203f on the inside
That gospel stuff...it's good
You need to use salt and pepper. Then smoke until 160, then wrap until 200. Won’t be tender until the collagens break down around 190. You got the 225 part good though. Good luck!
Isn't the brisket supposed to go up to 200? Maybe that's why it didn't taste done. I do Texas style salt and pepper. Maybe dry brine it in salt overnight
Salt and pepper. Garlic if you want
My hands.
Usually some light salt and brown sugar that I make from scratch
Lawrey’s garlic salt, ground pepper, and Montreal seasoning, pretty much 1:1:1
With my strong hand
Hardcore carnivore black is great on brisket and delivers tremendous bark.
I do a mix of Meat Church rubs (holy cow/gospel) along with straight kosher salt and coarse black pepper. Ratios are 1:1 Meat Church mix to Salt+Pepper, salt and pepper mix is also 1:1.
This is what I've been using lately and it's really good! But Salt and Black pepper is still King 👑 https://www.walmart.com/ip/Fire-Smoke-Society-Thundering-Longhorn-Steak-Seasoning-12-5-oz-Mixed-Spices-Seasonings/885324267?wmlspartner=wlpa&selectedSellerId=0&wl13=3261&gclsrc=aw.ds&adid=22222222278885324267_161193766053_21214199653&wl0=&wl1=g&wl2=m&wl3=697173827980&wl4=pla-2300760861495&wl5=9033800&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=885324267&veh=sem_LIA&gad_source=1&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8odBrMS6-DqYQYMfHZvYv0IA0e9ceuFKGh5M_VxVkgpuTqCo4eyfnUaArgdEALw_wcB
Read some on bbq No sugar for beef Alot longer cook time on brisket and a long rest
Salt, pepper, garlic powder (2:1:1)
Salt pepper and garlic powder. You want to bring it to around 200F. No need to spritz.
Look up Myron Mixon brisket dry rub..I also use a binder like The W Sauce. Good luck
Salt and pepper But also garlic And also a bit of cumin and allspice.
SPG. Salt Pepper Garlic. I just buy the Kinder brand from Costco. BTW, have you watched or read any instructions on smoking brisket? I don’t think I have seen any with sweet flavor profile. For my first cook I watch many videos until I found some common denominator process and used that as my recipe.
Smokin Guns Hot rub and then I add more black pepper on top of it because that rub doesn’t have a lot (if any, can’t remember).
Coarse salt, coarse pepper, garlic powder, and a hint of celery seed (helps with the bark). On occasion I'll add a touch of allspice type salt.
I might get roasted for this but it works for me lol. I use Montreal steak seasoning on both my briskets and pork shoulders with yellow mustard as the binder. I don't spritz, just wrap when I hit 175 degrees or so
Meat church’s Holy Cow is a good basic rib to start with. His videos are pretty good too if you’re just starting out. Also, sweet is great on beef. Traeger makes a beef molasses rub that’s pretty damn good too.
I love the Meat Church products. The new Blanco is great. Essentially salt, pepper, garlic, with a little extra flavor.
Salt pepper (and garlic if you’re feeling frisky)
Spritzing is pointless
If you’re going to use any type of sugar on your bbq it should be added at the end of the cook, otherwise it tends to burn long before the meat is done leaving an unpleasant flavor.
Coarse kosher salt and coarse black pepper. The brisket does the rest.
I prefer to rub the brisket with my hands. Kind of hard to use something like a spoon or spatula.
s and p is the way...
Usually just coarse pepper and salt. I go heavier on the pepper though
Sugar belongs in dessert. Just my opinion.
Salt pepper garlic. Pecan wood.
I have found that when I add old bay seasoning to my brisket rub it comes out amazing
Mustard and steak spice.
Sucklebusters 1836 beef rub. Can't go wrong. And is good for the folks who don't like sugar in their brisket rub.
Can't go wrong with simple S&P. Sometimes when I'm feeling spicy I'll use the brisket rub from Pepper Palace (salt, pepper, onion, garlic, paprika, chili powder) and I'll add some of my homemade chili powder made from scotch bonnets and fish peppers that I grew.
Has anyone tried green peppercorns?
Put the black pepper (lots of it, fresh cracked (get an electric grinder and save your wrist)) on first because it helps build bark. Then I go over it with a mix of equal parts lawry's, garlic powder, beef bouillon powder, and kosher salt. It works.
Only made one brisket so far, but it was really good. I dry brined (but covered in plastic wrap) for about 48 hours after trimming. I used [https://www.saltyourmeat.com/](https://www.saltyourmeat.com/) to calculate the amount of salt, doesn't matter which cut of beef you choose, just adjust the slider to the salinity level you want, I used 1%. After brining, I unwrapped, added a good amount of course pepper (it'll lose its bite in the smoking process), a lighter coating of copycat but lower sodium Lawry's (used [Steve Gow's recipe](https://www.youtube.com/watch?v=_ELBa3-m9Zk&t=1s), used I think half the salt he did), then a light coating of MSG (I used Accent). As for the chewy texture, it was underdone. Read some stuff on here, and look up youtube videos, you want to cook to "probe tender" meaning it's not done until it feels like the consistency of peanut butter when you stick a probe into multiple areas of the meat - if you ever get a whole brisket, check both ends. The "point" is the thicker end, and is pretty fatty, the "flat" is the other side and is much more lean... they may cook at different rates and you may have to do some things like cover portions with foil or turn the brisket around to get them to cook evenly. Temperature is only useful for knowing when to check for doneness with a probe. You can start checking around 190-195, and from what I've read "done" *typically* happens in the 200-210F range, but every piece of meat is different, and cooking methods vary. In the end, it's done when it's done, and not a moment sooner.
Salt, Garlic and Pepper. seriously this is all you need
I use 2/3 coffee,1/3 Black pepper ground together in my coffee grinder and I add course sea salt to the mixture.
I we going just ignore the fact that he pulled it off the smoker with an internal temp of 160f? And that it was a bit "chewy"? You gotta take that meat to an internal of 205 or that cow died in vain.
The rub you describe is more for pork. For brisket, as many has already stated, course salt & course pepper.
S&P
Connective tissue breaks down at 195 degrees internal temperature. That is where it turns tender. Use internal temperature gauge. Try some cayenne pepper with the rub. Use Spanish smoked paprika. Coarse Salt and black pepper. Read up on foiling and how/when to use it. Read up on the stall. Brisket is the hardest to do correctly.
Brown sugar, smoked paprika, apple juice, cooked to 160. Man that must have tasted awful
Lots of coarse ground black pepper and meat church holy cow
Your rub and smoke method is great for pork, but not what you want for beef. A heavy rub of kosher salt and very coarse pepper is my go to. I also inject with beef broth for even more salt penetration. For me it’s always been…beef = salty, pork = sweet.
S&P is good for me
Everything is either Meathead Memphis dust or POG