Smoked brisket, three rubs compared: salt and pepper, Lawry's with mustard and pickle juice, and Big Bad Beef Rub
Mad Scientist BBQ · ♥ 18.8K likes · 742.9K views · 20 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole briskets
- salt
- pepper
- Lowry's seasoned salt
- black pepper
- garlic powder
- mustard
- pickle juice
Variation: season the second with mustard, then Lawry's seasoned salt, garlic powder and black pepper, eyeballed, and spray with pickle juice.
Trim the briskets and season one with salt and pepper only; put it on the smoker.
- Big Bad Beef Rub spices
Variation: season the third with salt, added separately, then the spices of the Big Bad Beef Rub.
Smoke overnight at 275 the entire time on oak wood, wrapping in butcher paper about eight hours in; the cook ran 16 hours.