Reply to "Brisket experts please review this as a Brisket Rub"

Former Member

Hey, Danger, saw your post in BBQ Search too

Think you have a great start. Don't know if I'm an expert (given my run of Brisket scores this year) but our friends like our stuff.

For me, Pepper is a KEY to Texas briskets. A more tranditional rub might cut your pepper to 1/4 cup

I like more onion power

1/4 c of garlic "might" be much, but it depens on the brand and how much you like it. I like granulated garlic, it holds up better, powder seems to loose it punch

One thing missing is sugar. I like to add about 1/2 cup of brown sugar to the rub. You can dry it first or just use the Brownulated Sugar.

8/2/088:50 AM

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