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#6400625 - 08/09/16 02:08 PM sweet brisket rub

Registered: 08/26/12
Posts: 759
Loc: University of Arkansas
Well my sister just got back from a hunting safari in South Africa so I thought I would cook her favorite meal to welcome her back. Her favorite is ribs and sweet brisket. I have the rub for my ribs figured out but I was hoping y'all could help me with a sweet brown sugar brisket rub that I could use for tomorrow! I will be smoking everything in my backyard tomorrow! Any ideas or recommendations?
You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional

#6400685 - 08/09/16 02:46 PM Re: sweet brisket rub [Re: WHACK&STACK]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 15143
Loc: North Texas - God's Country
Purée a can of chipotle. Clean up the brisket, trim it and rinse it well then dry. Rub it with a little kosher salt and set aside in a large pan. Dump half a bag of dark brown sugar in a large bowl. Add SPG or Montreal seasoning until the taste of the SPG is noticed in the taste of the rub. Now grab a basting brush and paint one side liberally with the chipotle purée and then pack in the dry rub until it will hold no more. Flip the brisket and put it on the smoker seasoned side down, make it the lean side. Now paint and season the fat side. Smoke it at 190 for several hours, depending on wood. Mesquite needs a lot less time. I use oak for heat and pecan and hickory for smoke. I might finish it on mesquite for an hour max but not needed. Now bring it inside and triple wrap in different directions with HD wide foil for three layers. Put it in a large pan and in the oven at 225. Go to bed. In morning wake up to wonderful smells coming from kitchen. Turn off oven, remove brisket pan and set aside. Let it rest, there is a steam explosion inside. Leave it in the pan to capture the drippings and pierce the top carefully. Don't get burned. Slit the end and drain the drippings into a saucepan. Save these for a glaze or a sauce, your choice. Carefully slide the brisket into another large pan with foil in it ready to rewrap for the fridge. The brisket must be handled carefully at this point as it wants to shred. Put it In the fridge overnight. In the morning it will be ready to slice and warm. Oven or smoker, again, your choice. Expect a sweet, slightly hot, pecan smoke taste. Serve it with the drippings fixed up your way. Good eating!

I have a short attention spa

#6400866 - 08/09/16 04:31 PM Re: sweet brisket rub [Re: WHACK&STACK]
Dalee7892 Online   content
Pro Tracker

Registered: 05/04/15
Posts: 1308
Loc: Denton County
Cast, just reading what you wrote and I'm hungry dab nab it. Got to go warm up some pulled brisket and make a samwich.

#6414061 - 08/18/16 09:39 AM Re: sweet brisket rub [Re: WHACK&STACK]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 24403
Loc: Texas
Have made several just salt and black pepper and then and few hours before its though cooking sprinkle with some brown sugar that came out great with a little sweet taste.
It's hell eatin em live

#6427469 - 08/27/16 08:58 PM Re: sweet brisket rub [Re: WHACK&STACK]
LReichardt Offline

Registered: 10/26/09
Posts: 117
Loc: North Dallas
Don't forget the mustard rub before the spices go on.

#6451338 - 09/13/16 10:54 PM Re: sweet brisket rub [Re: LReichardt]
Gamblinman Offline

Registered: 09/02/04
Posts: 754
Loc: Yantis, TX
Originally Posted By: LReichardt
Don't forget the mustard rub before the spices go on.

I believe the chipotle puree does the same thing as a mustard rub.

" I don't hunt turkeys because I want to, I hunt turkeys because I have to."

#6452168 - 09/14/16 03:43 PM Re: sweet brisket rub [Re: WHACK&STACK]
Happy Birthday sallysue Online   content
Veteran Tracker

Registered: 02/21/06
Posts: 2633
Loc: Belton Tx
The good is super sweet and good


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