Dry rub for beef brisket? - The HuntingPA.com Outdoor Community
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post #1 of 12 (permalink) Old 12-21-2019, 02:12 PM Thread Starter
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Dry rub for beef brisket?

Anyone have a dry rub for a beef brisket they can share. I just picked up a 10 pound brisket for Christmas Eve. Gonna do it in the oven
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post #2 of 12 (permalink) Old 12-21-2019, 02:44 PM
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if you like garlic ,you could rub some garlic powder on it
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post #3 of 12 (permalink) Old 12-21-2019, 03:29 PM
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I changes everytime I do it. I use whats in the cuppard. Main ingrediants,


Brown Sugar,
Garlic Powder,
Onion Powder
Cumin,
Paprika
Salt,
Chili powder


Sometimes I will smear it with yellow or dijon mustard before putting on the rub



Not in order.
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post #4 of 12 (permalink) Old 12-21-2019, 05:40 PM
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5 TBLS kosher salt
5TBLS brown sugar
4 TBLS black pepper, I grind it fresh.
2TBLS onion powder
2TBLS garlic powder
2tsp cayenne
2 tsp paprika
2 tsp cumin
2 tsp chili powder

Are you smoking it or doing in the oven? If your smoking I have it down pat. Let me know.
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post #5 of 12 (permalink) Old 12-21-2019, 07:48 PM Thread Starter
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It will be done in the oven at 300 degrees at an hour an 15 minutes a pound an it’s 9.87 lbs
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post #6 of 12 (permalink) Old 12-21-2019, 08:29 PM
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Good rubs here.

https://www.meadowcreekbbqsupply.com/

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post #7 of 12 (permalink) Old 12-21-2019, 09:53 PM
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The tried and true Texas way, salt and pepper, equal parts. Let's the smoke and meat do the talking.
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post #8 of 12 (permalink) Old 12-22-2019, 06:45 AM
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I've never done one in the oven. When I smoke them, I wrap in foil when they hit 170, then take them up to 205. But, here is the key in my opinion, once there up to temp. Wrap 2 or 3 towels around it and put in a cooler to rest for 2-3 hours. They will still be hot, slice and serve. By the way, that rub I put on here has a bit of a bite to it. Good luck.
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post #9 of 12 (permalink) Old 12-22-2019, 10:01 AM Thread Starter
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thanks for the tips dudes. I don’t mind it being spicy but I’m gonna stay more towards the sweet side as not everyone likes it spicy. I’ll let you know how it comes out
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post #10 of 12 (permalink) Old 12-22-2019, 10:29 AM
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I forgot to mention that I do them at 225, fat cap up (trimmed to 1/4 inch or so). And if you wrap in foil, use good stuff or double it up. Lots of juice.
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