How to Make a Simple Brisket Rub

Today we’re making a simple brisket rub.
There are tons of great tasting rubs out there, but I like to make my own because I can tweak the ingredient ratios and I know exactly what’s going into it.
When building a rub I weigh my ingredients because I want to be able to easily scale the recipe from 1 brisket to 100 briskets without having to convert from teaspoons to cups or gallons. Going by weight and the metric system is much easier to scale.
Another reason to weigh ingredients is because they come in all shapes and sizes. For example, sodium-wise one tablespoon of morton’s salt is not equal to one tablespoon of diamond crystal kosher salt.
I’m going to start with 100 grams of morton's kosher salt.
I’ll then add 50 grams of coarse ground black pepper.
You could adjust the ratio of salt to pepper. For example, if you like more pepper you could go up to 75 or 100 grams.
You can stop there, but I like to add more flavor.
So today I’m adding 25 grams of granulated garlic and 25 grams of granulated onion.
All of these measurements are a percentage of the salt, so if salt is 100%, then pepper would be 50% of that and garlic and onion would be 25%. If you want to bump up the pepper you’d adjust the percentage to say 60 or 75%. This method is called baker’s percentage.
The beauty of this method is that you keep a log of all your rub experiments and easily tweak them until you find something you like. Then if you decide to sell your rub, you can send the measurements by weight to the co-packer.
Give this method a shot and feel free to share your favorite rub recipes and I’ll give it a try.
Thanks to ‪@PorterRoadButcher‬ for the beautiful brisket! Links are on my gear page.
#brisket #smokedmeats #howto #bbq #bbqtips

[@RealBearFace]

Bro is the walter white of briskets

[@brookssolberg4316]

Try truffle salt in a similar rub mix on your next brisket, I think it comes out bomb AF

[@Vork81]

Hurray for recipe by weight instead of volume

[@adde9506]

Good luck scaling it down for home use.

[@christopherbareja996]

​@@adde9506it's really easy to scale either way, that's the point

[@Baaqel]

I like that rub. My dad likes to rub then cover with mustard as a binder and coat with coffee grounds👍👍

[@J242D]

You should try a sumac rub! I think the lemony flavor would do well w the richness. Cured egg yolk also sounds good

[@thebbqalchemist]

Nice calculations!

[@thomaspacheco6327]

Very good looking rub. Very much like mine.

[@marcosb5787]

Genius

[@ChristianGarcia-bi1ww]

Salt , pepper, garlic, famous Dave's steak and burger rub taste like pastrami at the end with this rub

[@TheExtremebulldog]

TX BBQ is 2x Pepper not 2x Salt!

[@chrisanthony579]

We don't call that a rub. We call it SPOG and we put that shit on everything. Selling it commercially....LMAO

[@robertvasquez4602]

I just looked online in a couple weeks im getti g myself a brisket from this guy imin NewYork tho will it deliver here?

[@jad2290]

Check out Frankie's free range meat ..
Most affordable price online for grass fed meat, from PA farms and New Zealand...the guy also documentes his small operation on his yt channel .

[@fliprodriguez5250]

Equal B parts everything

[@steviemason7770]

I need a scale for brisket ingredients.
Right?
No seriously

[@irishwristwatch8645]

Put msg!!!

[@Fingo379]

It ain’t that deep bro…

[@timothyleavens1883]

Stop trimming all the fat off