Time for a new rub

Well,it is suppose to be about balance.

If it tastes right to you,it might be ok.

I would be closer to equal parts sweet and salt,with enough heat to suit you.

Some would use an equal part pepper.

Cayenne or chipolte are nice to tweak heat with.

Many like a lot of garlic.

A little parika,cumin,chili powder are favored by some.

Lots of folks in your neck o' the woods[I came up through Muskogee and Lawton],might skip the sugar completely.

Montreal steak seasoning,or one of the copies,ground finer is used by some folks.

I find that heat on an 18 hr brisket takes away much, but the basics.

Hope this helps a little.

Not to be a advertisement for anyone but one rub
that I have used on pork ribs,pork butt and beef brisket is Texas BBQ Rub. You can purchase it at
www.texasbbqrub.com. For me it has just the right
amount of spices (heat, salt sugar etc..) Also, sometimes I use Southern Succor Rub found in Smoke and Spice... Good luck in your search.

Qbert

here's what we used at minneola and it got us a 2nd place.
1 part penzeys northwoods fire
1 part penzeys english prime rib rub
1 part light brown sugar

run 3 hours at 145-165f
run 3 hours at 205-225f
crutch
run 3 more hours at the 205-225
run last 8 hours at 225-250
at 7 hours into the above run uncrutch and let crust up
this was for 13 pound packer cut angus choice brisket but man will it be ugly to look at.
hope it helps
jack
ps final interior temp was 192f
used cherry pellets

Scott,

It's a good thing to change rubs once in a while. My family loves the taste and doesn't like change, but I sometimes change the rubs and they always notice the flavor difference.

Looking at your list, looks like you like to make your own. Have you bought Paul Kirk's book, it's a great reference tool if you're wanting to make your own.

You have a lot of pepper listed in your rub (red pepper, habanero and bell pepper. Those are definitely going to give it a specific blend.

For brisket, I keep it simple, as beef doesn't need a lot to help it. The traditional rubs have more black pepper and in Texas are typically just black pepper, salt and garlic powder.

You might try a marinade for your beef to get a different flavor profile and then modify your rub slightly. Change up the peppers as that's your strongest flavor profile.

Russ

Gotta learn all these new terms.. first was a "raft".. and now it's "crutch"

OK grand wizzer.. what's that mean? IMWK..

Bill

oops, sorry. crutch means to wrap it in foil.
jack

There are places where Al foil is used to finish cooking meats.

It may be called the "------- crutch",and you fill in the state name.

Some pure"logburners"that may oversmoke,or some cookers that flow a lot of air may find that foiling at certain temps help achieve their desired results.

It is also used to speed up the cook,at times.

Hope this helps a little.

You guys are so full of it... GREAT INFO I mean. Sure appreciate all the helpful tips.

Bill

I love chipoltle powder to add a kick to my brisket. I use four different kinds of pepper (mild cayenne, cayenne, chipoltle and paprika) in my rub but in total they probably make up only 25% of my rub if that (Salt, Sugar and Black Pepper being the primary ingredients). My bark is a little hot but has a full pepper flavor. I counter that with a sweet KC BBQ sauce. Sorry I may be an uncultured savage but a little sauce really finishes the flavor for me.

Mark

TEXAS crutch...what's the matter Tom, can't you say it. Hey I'm from Oklahoma, we're not scared of them after betting them 5 years now.

SAUCE Mark...on Brisket... get a rope. Nah, just kidding. If you like sauce, sauce them up!

Here's a good rub for chicken, but Jack will have to put in the part I don't know....
2 parts of Jack's rub, sifted because I don't care for the pepper flakes.
1 part of HomeBBQ.com Sweet Orange Habanero sifted for the same reason.
I just use a little on the chicken, but it makes a big difference and you can't really put your finger on a particular seasoning, it just brightens the taste.
Peggy

Oh, Jack's rub is one he uses for pork, too. Not the one he mentioned for brisket.
Peggy

One I use and seems to work---remember, it's just a tough steak--but still a steak.
1/8 cup Blk Pepper
1/8 cup White Pepper
1/4 cup Salt
1/4 cup Sugar(white works--I use Dark Brown)
1 Tblspn Garlic powder
1 Tblspn Onion powder
1 Tblspn McCormicks Broiled Steak Seasoning
We serve it sliced---take 2 hours off cook time for slicing and not pulling it.
1/4 lb. (cooked weight) Served on toasted Texas Toast. We put the meat on the bread and smear with a spicy(not hot- just a small after glow) BBQ sauce, top that with sharp cheddar(nuke this portion for 20 seconds to melt cheese), put lettuce, tomato and mayo on the other side of toast. Assemble, cut sandwich in 1/2 and serve.
Good Luck!
Zeb
PS- This sandwich is a monster! 3-4 inches tall!
Oh yeah! Flats are best for sliced sandwiches.

Crutch,

Old Cedar Key way of cooking a big redfish without smoking it in the 1800s and early 1900s. They took waxed paper and wrapped a head removed, scaled, cleaned, gutted, salt, peppered and smeared with a thick cream, 4 to 6 lb redfish. Then put into a doubled brown paper bag. They tied it up and put it in the wood fired smoker. Most kerosene or kitchen stoves were too small. The idea was to cook a whole fish without smoking it. They didn't have aluminum foil back then, but everyone here had an outside smoker, waxed paper and brown paper bags. Brown paper bags back then were saved for many uses, one of which was to cure the country hams in - kept the skippers out.

They got the idea from the French who have a fancy name for it "Poisson en Papillote." Ain't no body ever spoke French here, tho!

smokemullet

smokinokie,
after the can of worms i opened up under smoke ring and using nitrates i sure wasn't gonna say texas
learned my lesson the last time lol
jack

Jack,
I can't remember what all you put in the pork rub!
Peggy

You might look at this page for rubs ideas...lots of rubs here.

BBQ rubs