Starting a rub recipe. - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-28-2014, 01:31 PM   #1
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314
Starting a rub recipe.

Brisket Rub

This is the latest base recipe I am starting to work on. If it works well I will leave it as is. As time goes on, I might tweak it a little if the taste needs it. Rumor this is a Texas Style rub. I don't know Texas style cooking, but I have heard they do a pretty tasty brisket down there, so I thought I would try this one.

Ingredients

1 (4-pound) (2 kg)beef brisket, trimmed

24 g dark brown sugar
12 g chili powder
12 g paprika
36 g salt
9 g garlic powder
6 g onion powder
6 g black pepper ( I started to say black powder but thought better of it)
5 g cayenne
5 g dry mustard
4 g ground cumin

Rub it on the brisket, wrap it up and put in the refrigerator overnight. Slow Cook the next day.

I can hear the howling now, but I use weight not volume to measure.

Just put a bowl on the scale and pour in the ingredient, tare, pour in the next ingredient, tare and so on till it is done. One bowl, one scale, quick, no other utensils less cleanup.

I use grams cause they are small compared to ounces and there are no fractions.

I will post more with pictures after the cook in a day or two.
__________________

__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 05-28-2014, 03:10 PM   #2
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
Looks good. I say, whatever you season your steaks with, will be good on your brisket.
__________________

boozer is offline   Reply With Quote
Old 05-29-2014, 06:21 AM   #3
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314
It's 7 am and the process begins. The brisket I rubbed with the dry rub you see above yesterday. It's been in the frig till this morning, wrapped in plastic.



I filled the egg with mesquite. I hope to get a long slow burn out of this load cause I don't plan to open the lid till 5 or 6 ish.



Last look before the long journey to doneness.
__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 05-29-2014, 12:02 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks good on the rub. They throw folks in jail for having doper scales around here. Drug Paraphernalia ya know? Now they did teach us in college physics a fly weighs about a gram and fly's turd weighs about a milligram. The prof said that's all we needed to know about that stuff. Up until just now he was sure right.
bigwheel is offline   Reply With Quote
Old 05-29-2014, 09:09 PM   #5
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314


Pulled it off around 6 pm.





Overlooked dry and crunchy. For the amount of time was cooking it should have been around 225 to 250. I was able to redeem it by foiling with sugar honey and apple juice in the oven to soften up the crust. I let it go too long. Well there is next time.



Andy brought a sample of Mook's sauce (Mook's Barbeque) which is very good. He was over there doing some plumbing repairs the other day. It would have been spectacular on some properly cooked brisket.



The rub works very well. If there is any tweaking to be done, I would reduce the salt by 20% and try again. Other that my cooking error having to foil the brisket I think will be added to my routine when cooking these things.

All that said, everybody loved it and it disappeared quickly.
__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 05-29-2014, 09:22 PM   #6
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314
Quote:
Originally Posted by bigwheel View Post
Looks good on the rub. They throw folks in jail for having doper scales around here. Drug Paraphernalia ya know? Now they did teach us in college physics a fly weighs about a gram and fly's turd weighs about a milligram. The prof said that's all we needed to know about that stuff. Up until just now he was sure right.
So you going to Burning Bubba this weekend?

Typical housefly:

Adult size: 5-7 mm = 0.005-0.007 m

Adult mass: 12 mg = 0.000 012 kg

Lifespan: 7 days = 604 800 s

Read more: http://www.physicsforums.com
__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 05-30-2014, 12:05 AM   #7
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Can I ask where you are, that you are using metric. It may be a bit confusing for B-Dub, he is kinda a simpleton...

LoL Just Playing bro!!!!

Nice cut of meat by the way.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 05-30-2014, 12:52 AM   #8
BBQ NOOB
 
Join Date: Sep 2013
Location: stoutsville ohio
Posts: 34
wraping brisket

if you like a nice bark insted of foil try butcher paper it dosen`t mush up the bark
__________________
lang 60,bud lawyers,guns,and money will get me out of this
dummy que is offline   Reply With Quote
Old 05-30-2014, 06:05 AM   #9
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314
Quote:
Originally Posted by Max View Post
Can I ask where you are, that you are using metric. It may be a bit confusing for B-Dub, he is kinda a simpleton...

LoL Just Playing bro!!!!

Nice cut of meat by the way.
I'm in one of the three country's on earth not using the metric system. But seriously, the scale I bought has both scales and the grams unit is 2.8'times smaller than 1/10 ounce, making it the most accurate unit on the scale.

If I had used tenths of an ounce to measure, it would have had enough rub for three briskets and could not have used it all.

Next time I will plug in the meat thermometer rather than watch to clock and the cooker temps. Brisket is tricky I found, but I am not giving up on this, as it is a great crowd pleaser. People came over last night,and now all I have left is a little piece wrapped up in the frig for lunch.
__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 05-30-2014, 12:52 PM   #10
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
There is nothing wrong with saving rub, hell I even freeze mine. Keeps it fresh.
__________________

__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.