Brisket rub recommendations

[KnotSlippin']

Normally when I smoke a brisket, I've either a) rubbed on olive oil, salt, and pepper which was **** good, b) rubbed on a store bought rub (which was pretty good), or c) put it on a rack underneath pork ribs which had been rubbed with my own rub (also pretty good).

Do any of y'all have a good brisket rub recipe? Do you even worry about using a different rub from your pork rub?

Steven

[The Ole Man]

I use store bought "Szeged Rib Rub" (at Ingles) on everything. Szeged makes Chicken and Beef Rub also, but imo the Rib Rub is the best of the three for all meats. I spray the meat first with an oil spray--usually butter spray but olive oil spray is also fine. Then sprinkle the rub all over. The oil makes the rub stick to the meat. Szeged Rubs and Spices are under Specialty Foods at www.spice-co.com.

[REDTOP]

Check out the TexasBBQRub's site. Their Oringinal Brisket blend is my favorite.

[Bfish]

My preferred brisket rub is bad byron's butt rub. I developed a homemade version before finding the butt rub. Butt rub is so close I don't bother with the cost or time of making my own.

PS I don't care for the butt rub on shoulders or ribs. Not bad, just not to my taste.

[JOHNKIES]

Bobby Flay has a good rub in his BBQ book that I have had good briskit success with. It's something like 8tbl chili powder, 2tbl dark brown sugar, 1tble kosher salt, 2tbl coarse ground black pepper and 3tbl garlic granuals (not powder). Actually I have used this on ribs and chicken as well. The only mods I have made are to eliminate the 2tsp of cummin. Not sure why, but this seems to upset some stomachs. Did some research and found that it's fairly common for folks to have a bad reaction to cummin. It doesn't make you sick, but just leaves a slight queasy feeling a couple hours after eating. The other thing I always do is put the rub on 24 hours prior to smoking, tightly sealed. And, after smoking, I put it back in that sealed container for a few hours before slicing.