season a beef brisket
November 14, 2012

When cooked right, brisket is probably my favorite KCBS competition meats. And this year, I’ve gotten my technique and flavors down. Landed in the top 10 pretty much every time I’ve cooked. It’s good stuff…

But I had someone ask me this week how I season my brisket before putting it on the smoker. And I’m happy to share…

After trimming I rinse it off and pat it dry with paper towel.

Then I apply my first rub which is a combination of Kosher Salt, Coarse Ground Black Pepper, Granulated Garlic, Onion Powder, Dried Parsley, and Ground Oregano.

This mixture goes on all sides and the edges.  It doesn’t have to be real heavy but you want a good base coverage

Then I let the seasonings work there way into the meat for about 30 minutes covered on the counter.

After the rest, I uncover the brisket and apply a coat of The BBQ Rub.  It also goes on all sides. Not only does it give it another layer of flavors, but it starts working to give it an amazing color.

I let this sit for about 10 minutes and then hit it with a final touch of Montreal Steak Seasoning.  I use this for texture on the outside.

It’s ready for the smoke after this.

 

Malcom Reed

Killer Hogs BBQ Cooking Team
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6 Comments

  1. Michael says:

    Do you not a layer of mustard or oil before putting on the rub as you do with other meats? If not, I was wondering why?

  2. Todd says:

    Hey Malcolm in what ratio do you make garlic pepper salt rub?
    I know you talked about it one of your videos but I don’t remember which one.

  3. Chad says:

    I just tried the Bacon Wrapped Jalapeno Chicken Thighs over the weekend. Everyone loved them. Thanks for the recipe!

  4. This brisket rub is loaded with heat and while it might sound a little hot, remember that spices tend to lose heat during slow, smokey cooking. If you really want to kick up the heat with this rub, use a hot chili powder. More

  5. I JUST GOT ON YOUR WEEKLY MAIL LIST. DID NOT SEE A RECIPE ON HOW TO PREPARE FRESH SALMON FOR SMOKING, DO YOU HAVE ONE?

    PS I DID YOUR BEER CAN CHICKEN, IT WAS GREAT..I DUMPED OUT THE BEER AND PLACED THE CHICKENS ON THE HOLDER, LIKE YOU SAID YOU CAN LEAVE BARE SPOTS. AFTER PLACING ON CAN AND THE HOLDER I COULD ROTATE TO REPLACE BARE SPOTS. THEN ALL I DID WAS USED A SMALL KITCHEN FUNNEL AND POUR THE BEER INTO THE CAN TROUGH THE NECK. GOING TO DO YOUR SMOKED DUCK RECIPE THIS WEEK

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Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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