I have read many posts about traditional Texas brisket rubs consisting of salt, pepper, and onion or garlic powder. Does anyone know the actual proportions of these ingredients?
Thanks.
Brett
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I don't know about traditional, but I'd say 3 parts, 3 part, 1 part and 1 part would be a place to start.
What do you think Tom?
Lots of Texas briskets might even have more pepper than 3 parts.
What do you think Tom?
Lots of Texas briskets might even have more pepper than 3 parts.
Not traditional,but seems like more of the folks add some chipolte,as one of the peppers.
Of course,Smokin' and I know Texans never use anything sweet?
Of course,Smokin' and I know Texans never use anything sweet?
I don't bother with making a rub. I just sprinkle on sea salt fresh ground pepper, garlic powder and onion flakes. Lots of each. Then 14-16 hours in the FEC100 @ 210-220. It comes out perfect. The main thing I do is to NOT trim the fat off until it's done.