Anyone have a simple briskete rub or any i can use
or buy at the supermarket til my cookshack briskette rub shows. thanks
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salt and pepper works great!
I like to use BRITU (best ribs in the universe). Even tho you are not doing ribs, this is a good recipe from Mike Scrutchfield, printer with permission. I cut the salt in half tho for my taste and use it on my brisket.
Most anything that enhances the tast of beef would be good rubbed on to your brisket. Experiment & have fun!
Most anything that enhances the tast of beef would be good rubbed on to your brisket. Experiment & have fun!
Whatever you might put on any beef you eat at the table,can't be all bad.
I've heard some folks rub it down with some worcestershire and use one of the Montreal Steak seasonings,although it is a little coarse.
Here is one that Steve Raichlen borrowed from a Yukon,OK cook.
For the rub:
1/4 cup (4 tablespoons) paprika
3 tablespoons garlic powder
3 tablespoons celery salt
2 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons pure chili powder
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
It is pretty basic and should do fine,as well.
I've heard some folks rub it down with some worcestershire and use one of the Montreal Steak seasonings,although it is a little coarse.
Here is one that Steve Raichlen borrowed from a Yukon,OK cook.
For the rub:
1/4 cup (4 tablespoons) paprika
3 tablespoons garlic powder
3 tablespoons celery salt
2 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons pure chili powder
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
It is pretty basic and should do fine,as well.
As an old Texan smoke-jockey once spoke, regarding brisket, "it ain't what you put on, it's what you leave off!" What he put on was salt, pepper, cayenne...yes, that's all. No garlic (which 'I' think is good), no Worcestershire, soy, mustard, nothin'. For what it's worth.