What is the best brisket rub(w/o mustard)

[gDub]

Hi Smokers,
I am hopefully doing my first brisket on my new BS this weekend and I was wondering if sombody who has been on this forum longer than me could send me a link to the one of better Brisket rub receipes on this forum.  Also, I noticed alot of people smoke a (more)trimmed brisket, which is what I prefer.  I did a packer trim brisket a couple of years ago on my barrel smoker & found it to be too fatty (of course that smoker didn't keep an even temperature very well. So I will probably get a packer trim cut because a store around the corner from me has them for $1.69/lb. Don't know about the rest of the country, but that is a good price out here in Cali.(one place wanted $6.95/lb for trimmed)  I guess someone knows that we are all not millionaires out here. Oops, I almost forgot my other question: How much fat should I leave on the brisket when I trim it.

CHEERS to all the helpful people on this forum.

gDub

[Consiglieri]

Not exactly sure what you're asking with respect to the mustard.  Are you looking for a rub that isn't used with a mustard slather? Or are you looking for a rub that doesn't use dry mustard like Coleman's?

There's a whole bunch of rubs posted on the connected recipe site:  http://www.susanminor.org/

Bassman posted one for "Brisket Rub" from the Paul Kirk book that didn't have any mustard.  I've yet to try a Kirk recipe I don't like (maybe I'm not picky), but I haven't tried this one.

I cooked a brisket pastrami style recently with 1/8" fat on it and it tasted great, but turned out a bit dry.  I think that was more of a finished internal temp. issue rather than a fat issue.

Good luck with your project.

[gDub]

Hi C,
I just dont like the tase of mustard. Dry is okay when cooking, but the thought of a Mustard Slather sends chill up my spine.  Sorry if I didn't make sense, I was typing fast at work, didn't want anybody to catch me slacking when I am always complaing about the lack of help. I see alot of rubs and sauces on here & wanted to get some opinions on what you guys like the best. Thanks for the info.  If all goes well I'll post some pics.

[Consiglieri]

No problem, and understand about the work thing (where I posted my first reply to yours). 

On the mustard slathers, all I can tell you is that when I started using them a few years back, I was very skeptical.  But the results taste great.  For me it's mushrooms.  Can't stand the I-know-how-they-grow-you fungi on their own.  But man, they sure add a lot to scallopine and spaghetti sauce.

Try the slather on a small cut when you're working on another project (maybe when you'll be haveing guests over) and I think you may be surprised.

[Gizmo]

I was surprised that you can't taste the mustrad when used on a butt or brisket as a "bonding" agent.  It pretty much gets consumed in the bark and is no longer a factor in taste.

Consiglieri,
I have known a few people that don't like mushrooms.  One person thought they were slimy.  All I can say is I am sad for you.   :'(  There are a lot of great dishes for them and for those that like them.   :D  Crab Stuffed with bacon, creamcheese, butter, worchesteshire, Jack cheese, and topped with a little bread crumbs is delish.  If you ever want to try some or a nice steak topped with a little saute'd mushrooms give me a holler.  I'll try to convert you. ::) 

[gDub]

You know what is really funny.  I hate mushrooms too.  One time I was helping a friend in the kitchen and was tending to some mushrooms he was Sautéing and the smell was overwheling.  But give me a big hunk of blue cheese and i'm a happy camper. I must have been born with deformed taste buds, but I do love smoked food so thay can't be to messed up. Might cut my brisket and try half with the Mustard.

[Gizmo]

Good luck and let us know what you think.

[gDub]

I will, with Pics.  Just found a bunch of recipes on that link  http://www.susanminor.org/  Roquefort Steer Burger From ChefBill  SOUNDS YUMMY!!!
There goes my diet...See Ya later Diet, don't let the door hit you on your way out   :D

[Habanero Smoker]

I don't use the mustard slather. I usually just coat it with olive oil or other vegetable oil to help the rub adhere to the meat; olive oil works best. I trim the fat down to 1/8" - 1/4".

I just use a simple rub.
1/4 C. (2 parts) Kosher Salt
1/4 C. (2 parts) Fresh coarse ground pepper
2 Tbs. (1 part)  Granulated garlic powder
2 Tbs. (1 part)  Chile powder (optional)

[begolf25]

I stick with the same approach Hab's uses when it comes to brisket. A simple rub of salt, pepper and garlic.

GL!

[Wildcat]

I also do Habs method.  This simple method brings out the pure meat taste.

[gDub]

Thanks Guys, My smoker came today, I got the BPS so I can take camping next month, but I have a feeling I am going to end up with an OBS very soon.  Wish they made a six rack version.  I'll have to contact bradley and see if that will be coming in the new year.  Wouldn't mind the digital if it held temps better.

[Oldman]

I don't use the mustard slather. I usually just coat it with olive oil or other vegetable oil to help the rub adhere to the meat; olive oil works best. I trim the fat down to 1/8" - 1/4".

I just use a simple rub.
1/4 C. (2 parts) Kosher Salt
1/4 C. (2 parts) Fresh coarse ground pepper
2 Tbs. (1 part)  Granulated garlic powder
2 Tbs. (1 part)  Chile powder (optional)

Yepper I agree on this one.

[NePaSmoKer]

Thanks Guys, My smoker came today, I got the BPS so I can take camping next month, but I have a feeling I am going to end up with an OBS very soon.  Wish they made a six rack version.  I'll have to contact bradley and see if that will be coming in the new year.  Wouldn't mind the digital if it held temps better.

BBQ GURU/RAPTOR

OH YEAH..........................

nepas  ;D

[gDub]

Got a relpy from bradley today (not used to getting replies so fast) they say they have no plans in producing a 6 rack OBS.  I sholud have asked if they were planning to fix the temp problems w/ the digital.  I picked up a 15.3 lb brisket today, and after I timmed it I had about 10 lbs left which is sitting in the Fridge right now rubbed down with Habs recommended rub and wrapped in plastic ready to go tomorrow. WAHOO!