Post by Wayne Copeland on Aug 20, 2006 22:03:05 GMT -5
Making brisket rubs
« Thread Started on Jul 9, 2005, 4:29pm »
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Rubs are applied to meat before cooking. Brisket is a type of meat that benefits tremendously by its absorption of particular seasonings. I never, ever recommend using meat tenderizers, as they usually contain MSG and will make your meats very soggy, mushy, and just plain unappetizing. Homemade rubs are usually much better than store-bought and will keep for up to a full year if stored in a cool, dry place. I store mine in glass Mason jars, as the rubber ring on the lid keeps them air-tight. Try out the following rub I happen to like on Brisket...it makes about 1 quart of rub, so increase proportionately for more:
2 tsp. of rubbed sage
2 tsp. of dried (crushed) basil leaves
2 cups of cane sugar
1 cup of fine Kosher salt
3/4 of cup of Hungarian paprika
4 tbs. of celery salt
6 tbs. of garlic salt
6 tbs. of onion salt
4 tbs. of chili seasoning
2 tsp. of dried (crushed) marjoram leaves
4 tbs. of fresh black pepper (use peppercorn grinder)
2 tsp. of Hickory smoked salt
Mix all the ingredients in a large bowl and you are now ready to apply your rub to that brisket you bought at the market. Remember to label the jar with the type of rub you are making and date it so you know when its getting too old to use. Just Food for Thought
« Thread Started on Jul 9, 2005, 4:29pm »
--------------------------------------------------------------------------------
Rubs are applied to meat before cooking. Brisket is a type of meat that benefits tremendously by its absorption of particular seasonings. I never, ever recommend using meat tenderizers, as they usually contain MSG and will make your meats very soggy, mushy, and just plain unappetizing. Homemade rubs are usually much better than store-bought and will keep for up to a full year if stored in a cool, dry place. I store mine in glass Mason jars, as the rubber ring on the lid keeps them air-tight. Try out the following rub I happen to like on Brisket...it makes about 1 quart of rub, so increase proportionately for more:
2 tsp. of rubbed sage
2 tsp. of dried (crushed) basil leaves
2 cups of cane sugar
1 cup of fine Kosher salt
3/4 of cup of Hungarian paprika
4 tbs. of celery salt
6 tbs. of garlic salt
6 tbs. of onion salt
4 tbs. of chili seasoning
2 tsp. of dried (crushed) marjoram leaves
4 tbs. of fresh black pepper (use peppercorn grinder)
2 tsp. of Hickory smoked salt
Mix all the ingredients in a large bowl and you are now ready to apply your rub to that brisket you bought at the market. Remember to label the jar with the type of rub you are making and date it so you know when its getting too old to use. Just Food for Thought