In lieu of my commitment to compete this upcoming summer, it’s time to get some practice in on the cut I cook the least – the KING of BBQ – the Beef Brisket. With time, proper temps, some salt and pepper, this cut can be the best tasting bbq you’ll ever eat!
A Great Foundation – Salt, Pepper & Garlic
Picking a rub can be tricky – especially for competition – since the judges basically get one bite of your creation. It is that one bite that can be a memorable one worthy of top scores that we all strive for, or one not worthy of mention. Texture is an entirely different subject, so I’ll stay on task here.
Since I love the taste of beef, I am not trying to season the brisket with anything overpowering. The best foundation for a Brisket Rub is Salt, Pepper & Garlic. My experimenting begins with equal parts salt and pepper, and 1/4 part garlic. I go with Kosher Salt and Fresh Ground Pepper – and I prefer Garlic Powder of garlic salt – I find the garlic salt a bit much.
From there, it all depends on your taste buds, preferences (and the judges). Of course, I intend to do my research before competing (in designated areas) to be certain the flavour profile I’ve achieved is desired in that region.
Suggestions for ingredients to experiment with include: Paprika, Cayenne Pepper, Onion Powder, Mustard Powder, Sugar, Brown Sugar, and even ground coffee. They key here is practice, practice, practice!