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Brisket Seasoning
From Chef Peter Rosenberg, Delicatexas in Kingwood, Texas

Prep: 5 minutes

1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 Tbsp. dry mustard
2 bay leaves

Combine together until evenly distributed.
Rub into surface of brisket until well coated. Smoke/grill as desired.

Oh, Oh, I know this one. It is a sugar that doesn't burn as easily as regular sugar. But, can't say that I have ever seen it or know where to buy it off hand. Bet you can find it on the net though.

Bet you will get more in depth answers from the more experienced members.

You are right David, this place is an education!

Proud of you Kate, for jumping right in.

That's what makes the forum great. We teach so that others can answer Big Grin

Actually most wally worlds carry it, look for "Sugar in the Raw". Used to have to buy the packets and open them up, one by one (really) but now they sell it in a bag.

Also called "Coffee Sugar" by some, because of the large granules.
I have been doing a bit of digging on sugars today. I didn't realize how many types are actually available! Here are somethings I have come across:

Dark muscovado sugar
Now we're talking not just home baking but barbecues, marinades and Mauritian creole cooking � can be used in sweet, spicy sauces. It marbles and melts together � they say it's to die for.

Demerara sugar
Here there is more 'brown' flavour, but still with a sparkling appearance. This sugar has a distinctly free-flowing, crunchy texture that's good for sprinkling, but is also great for baking that needs a bit of extra crunchiness.

From what I read Turbinado is partially refined. Not sure what, other than the raw aspect, makes it less likely to burn?

I'd like to try the Muscovado sugar, sounds good!

And, if you look around you can find Turbinado Sugar Sc-rub.
The sugar cane in this sc-rub produces glycolic acid, a naturally occurring alpha hydroxy acid. These acids are thought to exfoliate and improve the integrity of the skin. The scrub is great to polish away dry, flaky patches while softening your skin. So, you can all get pretty while you are waiting for your BBQ to smoke. Roll Eyes

Oh, and one site sells the turbinado sugar for a wholloping $17 for 3 lbs. They are smoking something but it is not BBQ! Now, I'd guess that my 2 local grocers might not carry any of these sugars, I haven't really looked, I will today, but when I make the trip down to one of the bigger cities, I am going to look for it. Still with the price of gas at $2.24 here getting it on the net is a better deal for me. Think I will try that Muscadova Sugar!

Interesting subject!
Sweet Kate Wink
For brisket, get the Smoke and Spice cookbook and use the Wild Willey Wonderful Rub recipe. That one has a zing and is great with beef.

Or try throwing stuff together. Try 4 parts salt, 4 parts sugar, 2 parts paprika, 1 part onion powder, 1 part garlic powder, 1 part chili powder, and a half part of cayenne. That should work pretty well. Adjust seasonings to taste. You might not want so much sugar. I prefer more sugar with pork, less with beef.
Have a question for you. How is the Cook Shack Rub, the one they send with the unit?

I make my own rub which is a very basic one, same basic ingredients most use I guess. But, what I have heard is that the quality of chili used in the rubs can make a big difference. I have been using garden varieties with good results. But, next batch of rub i mix up, I will try different brands of spices to see if I can taste a difference. I do know that quality and freshness of spices is important in general cooking.

My local stores have no raw sugar of any variety. 40 miles each way to Wally World, so I am going to place an order on the net and experiment with the new ones I found. Let you know if they work out!

Thanks for the nice thoughts Smokin and Jack. Smiler

Hi Ron.

Thanks! I noted that Cook Shack was sending me the rub and sauce and I haven't read anything on either, so I thought I would ask. I am hoping to get an email today that says that the FEC has shipped, then I can soon enough try the extra goodies for myself. Any thoughts on the sauce?

Hi Tom.

The health food stores are down near Wally World! Gas just jumped to $2.29 ! We live in tourist country and for some reason (?) our gas prices always seem to jump when fishing, snowmobiling, or hunting seasons get going. Funny how that works.

I basically want to try the different varieties since reading about the taste differences. Right now in the ice box smoker I use a rub made with white and brown sugar and I haven's had any burning problems. (I actually prepare the food for cooking and my husband does the real work of cooking it)

Thank you for the suggestions! We are a small blip on the screen, 2,900 people, but that is 1000 more than the last town we lived in up here!

On the sauce, I am looking forward to trying Cook Shack. I made some sauce up from a recipe I found on the net. Got all the ingredients and made this huge batch of the best ever BBQ sauce or so they claimed. It was supposed to be this famous little BBQ Shack's sauce. It was God Awful! Nasty! Terrible, you get the point. I have been told that Cattleman's is a good basic sauce to use. Tweak it as you like, but I have no idea of what it is like and my trust is a bit wounded. Don't shoot me, but I like Baby Rays Sauce. It is sweet, but a bit of tang to it. Hot isn't my thing. I'll admit it, I have tender tastebuds! Spicy food makes me tear up and my nose run. I'm a wuss. I like flavor over heat. I'd rather taste a layered depth of flavors than a burn. I would also rather buy my sauce for business purposes than make it. But, I don't want to use a product that my customers can buy at the grocery store either. My husband doesn't want the sauce at all, he likes just the smoke flavor. When I have eaten BBQ out, I usually get my sauce on the side if possible, that gives me the option to use it or not. So, my quest is to find a sauce that I can buy reasonably but will please the majority.

As always, thanks for the help!

Hi Kate.

Cattleman's is probably the most used sauce by caterers,vendors,etc.

Sam's carries it and you can add cheap pancake syrup,until it gets sweet enough.

If SBR fits your taste and those folks around you,then it isn't a bad thing.

You may be able to find a volume seller around you.

Their company might even be able to steer you to one.

Cookshack also sells the dry mix for their sauce.

That way you don't have to pay to ship tomato sauce,water,etc. from OK to Wisconson.
Hi Tom.

Well, you can see how often I get to the city to shop! Hadn't a clue that Sam's carried Cattleman's!

I like SBR but what everyone else likes ... well who knows! I think that the midwest taste might be a sweet variety, but I am not sure. I am going to offer a spicy sauce too. Like you say, if I get a good base I can sweeten it or give it a little help in the right direction until I have something that works, something that is unique to us.

If I had a big kitchen to work in I would consider making something myself. The dry mix would work for me, and not shipping tomato and water is a plus. I can't wait to taste the sauce they send with the smoker. I'm going to get a hold of some Cattleman's too and give it a try.

Thanks for the help Tom!

I don't know much about applications for the dried sauce,other than try a bottle.

drbbq travels the country competing and teaching and taught me to check out your local grocery.

See what is selling the most[other than the $0.69 special]

That is what people in your area tend to lean toward.

Judges in that area are usually familiar with the taste.

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