Beef Brisket

[sdpikehntr]

Going to smoke a brisket this weekend and I am always looking for new Rubs, I have a homemade rub that i have used in the past and just wondering if there are any other homemade rubs that are excellent for beef?

[McGurk]

Sea Salt

Coarse Ground Pepper

Done

Injections are a big hit with them, too. Good Luck, and let us know what you find!

[pushbutton]

2 parts paprika

1 part sea salt

1 part brown sugar

1 part onion powder

1/2 part garlic powder

1/2 part pepper

1/4 part oregano

1/4 part corriander

1/8 part cayenne

1/8 part tumeric

i never measure and pretty close to actual......i think

[merkman]

Sweet and Spicy Low Salt Rib Rub

Makes 1/2 cup of seasoning

Ingredients:

2 tablespoons granulated sugar

1 tablespoon brown sugar

2 teaspoons McCormick's Roasted Garlic & Bell Pepper Seasoning Blend

1 1/2 teaspoons McCormick's Hot Mexican chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons mustard powder

1 teaspoon celery salt

2 teaspoons onion powder

1 teaspoon crushed red pepper flakes

1 tablespoon ground black pepper

Directions:

Mix all ingredients in a bowl or ziplock bag.

Use generously as a rib rub or it is a great low salt seasoning for any type of meat.

[reinhard1]

McGurk that is so simple and your right on. good luck.

[jeffreyd]

I concur, salt pepper and if you want during the cooking you can put diluted apple juice on the meat. it does make a difference but there are many that will cringe at the notion of doing such things.

[Farley]

I used this on a pork shoulder last weekend and it turned out as one of the best things to ever come out of that smoker. But it was pork not beef. Maybee it will work:

First spread yellow mustard over the whole piece of meat, the mustard taste will cook out, but will hold the rub in place for the duration.

1/4 cup dark brown sugar

1/2 cup white sugar

1/2 cup paprika

1/3 cup garlic salt

1/3 cup kosher salt

1 tablespoon chili powder

1 teaspoon oregano leaves

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon black pepper

Also sprayed it every hour after the meat got to 100 degrees with a mixture of apple juice and captin morgan, yes I did squirt some in my mouth and it wasnt too bad even though I'm not a fan of the captin, that gave it a nice bark on the outside. Check out Smoking Meat Forums dot com for some good info on smoking meats.

[Black_Bay]

Put a light coat of yellow mustard on before the rub.

[McGurk]

For all of the viewers of this post; it is my opinion that you should use a very minimal amount of sugar in a BEEF rub, if any at all. The bottom 2 of the 3 recipes posted in here are for pork, and they have a significant amount of sugar in them (one definitely more than the other). Sugar has it's place on a smoker, but you can tread a fine line when smoking with a overly sweet rub that can burn and ruin the flavor of your meat. Brisket is typically smoked slow and low for a LONG time and the sugar can be somewhat dangerous in giving an off taste, especially when you have that much time invested into a cook.

Ribs? Always have some suger. Pork Butt? Sure, a little sugar can't hurt, but I'm personally not a fan of a overly sweet meat. Beef Brisket? NO SUGAR for my meat! One can always take a rub recipe, and cut or remove the sugar for a brisket, but I'm a simple man with simple tastes.

Mustard Slathers are very poular, and some people sat it is the only way to apply any rubs, but I am straying from even using that anymore. There's enough salt in the cheapo ribs I buy, and a wet rib rack hold a rub just fine. I don't think it does much as far as tenderizing/flavoring the meat, but you can still do it if you want.

[reinhard1]

speaking as a former butcher for 35 years. mcgurk knows what he is talking about. no sense me repeating what he said,he said it all.good luck.

[psepuncher]

I concur, salt pepper and if you want during the cooking you can put diluted apple juice on the meat. it does make a difference but there are many that will cringe at the notion of doing such things.

I like using pineapple or orange.

Seems to really keep it more moist, so it doesn't dry out. Either way I'll also squeeze a lemon over it and slop it with mustard.

[McGurk]

speaking as a former butcher for 35 years. mcgurk knows what he is talking about. no sense me repeating what he said,he said it all.good luck.

Thanks, reinhard1. I haven't even been walking this earth for 35 years, so that means a lot coming from you. Beleive me, though, I have a lot to learn, and look forward to hearing your input and correcting me when I am wrong!

[reinhard1]

of course i know everything lol.