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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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

1 Comment on this article. Feel free to join this conversation.

  1. Michael February 7, 2015 at 8:46 pm -

    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?

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