Brisket rub

[horn section]

I think this sunday I am gonna make 2 briskets and on one was gonna use the family seasoning (mixture of onion powder, garlic powder, chili powder, salt and pepper) but wanted to try something different on the other. In the past I have just seasoned the meat without measuring anything and putting each spice on seperatly. I was just wondering what ya'll use, be it store bought rub or a homeade one. Just wanted some suggestions on what to season the second briket with.

Thanks in advance.

 

[Ralphie]

I buy some. I make some with whatever is readily available. Doesn't really matter. The wood is what matters.

 

[horn section]

I have a lot of oak. also have mesquite and pecan

 

[Steel Shank]

Oak, my friend, oak.

 

[Luke Duke]

Kosher salt and coarse ground black pepper. Nothing else.

 

[txboy_in_az]

I usually use this ^^^^, with a little chili powder. But lately, I have been using a tub of Vincel's rub from the Taylor Cafe that my mom brought back last time they went back home!

 

[Ralphie]

Yes. The oak.

 

[Blain]

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[ousuxndallas]

I use and love Rudy's rub. It's got chili powder, salt, pepper, garlic, etc., the usual suspects. But, it's already mixed and it forms a nice bark. I usually pour the hell out of it on the brisket, let it sit for a while to get near room temperature, then add some more rub before throwing on the pit.

 

[Stove Top]

Sometimes I use kosher salt, coarse ground pepper, and celery salt.

Most of the time, though, I am partial to Bolner's Fiesta Brand Brisket Rub. I usually run down to Bolner's meat market on S. Flores and buy it there when I am in San Antone. Good stuff!

 

[UTEE]

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