Brisket With Bob Tallmans Rib Rub Recipes

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TEXAS TRAVIS' BEST BRISKET LOVE-RUB.

While I lived in Texas, I studied barbecue. I'm not just talking about eating it. I studied it, it's a complex art that involves more than just meat and fire. I worked at one of the Texas Hill Country's finest barbecue establishments. I started as a server and eventually worked my way up assistant pit master. When I moved back to Oregon I brought this with me. This is a rub that me and one of my co-workers spent months back in the day perfecting. Either at home on my smoker, or at the pit this rub has won the hearts of many! It also goes great on ribs as well! Hope you guys like this.

Provided by Throwdown_King

Categories     Meat

Time 12h5m

Yield 1 Brisket, 1 serving(s)

Number Of Ingredients 10



Texas Travis' Best Brisket Love-Rub. image

Steps:

  • Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
  • *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
  • Serve with an ice cold beer, because everything tastes better with a good craft beer!

5 tablespoons paprika (If you can find it use Smoked Hungarian)
2 1/2 tablespoons salt
2 tablespoons granulated garlic (Garlic Powder)
2 tablespoons onion powder
4 teaspoons fresh ground black pepper
2 teaspoons dried chipotle powder (Chipotle' chili powder)
2 teaspoons ground cumin
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper

ROBERT'S BRISKET RUB

This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.

Provided by Brnagin4

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 21

Number Of Ingredients 9



Robert's Brisket Rub image

Steps:

  • Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g

¼ cup brown sugar
¼ cup sweet paprika
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried savory
2 teaspoons cayenne pepper

BRISKET RUB

Provided by Robert Irvine : Food Network

Categories     condiment

Time 15m

Yield About 8 cups

Number Of Ingredients 16



Brisket Rub image

Steps:

  • Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
  • Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

1 cup paprika
1/2 cup coriander seeds
1/2 cup fennel seeds
1/2 cup black peppercorns
1/4 cup allspice berries
1/4 cup chile powder
1/4 cup whole cloves
1/4 cup curry powder
1/4 cup mustard powder
1/4 cup white peppercorns
6 star anise pods
1 cup garlic salt
1 cup kosher salt
3/4 cup brown sugar
1/2 cup celery salt
1/2 cup onion powder

SMOKING BRISKET RUB

Called "Wild Willy's One-derful Rub" by the Jamisons (Smoke & Spice, p. 105, 1994 Harvard Common Press) this is our favorite rub for beef brisket on the side-smoker, or the stovetop for that matter. Try it and let me know what you think?

Provided by Queen Dragon Mom

Categories     Low Cholesterol

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 8



Smoking Brisket Rub image

Steps:

  • The night before you plan to smoke, mix all ingredients.
  • Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
  • (I use plastic wrap and squeeze all the air out. This seems to work best for me).
  • 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.

Nutrition Facts : Calories 316.8, Fat 7.3, SaturatedFat 1.3, Sodium 16222.7, Carbohydrate 71, Fiber 23.3, Sugar 35.6, Protein 9.9

3/4 cup paprika
1/4 cup black pepper, ground
1/4 cup salt
1/4 cup sugar, turbinado is best
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne powder

SMOKED BRISKET RUB

I don't like a lot of sauces like barbecue sauce, so my husband came up with this rub and it is wonderful! It makes enough for an 8 to 10 pound beef or pork brisket.

Provided by Char

Categories     Rubs

Time 5m

Yield 16

Number Of Ingredients 10



Smoked Brisket Rub image

Steps:

  • Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.3 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 914.4 mg

5 tablespoons smoked paprika
2 ½ tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
4 teaspoons ground black pepper
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper

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