Brisket rub recipe

This is what I’ve settled on.

8 Parts Black Pepper
3 Parts Lawry's Seasoned Salt
3 Parts Kosher Salt
1 Part Granulated Garlic
Equal parts French’s yellow mustard and dill pickle juice to make the rub stick.

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8 Parts Black Pepper
3 Parts Lawry's Seasoned Salt
3 Parts Kosher Salt
1 Part Granulated Garlic
Equal parts French’s yellow mustard and dill pickle juice to make the rub stick.

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If by "settled on" you mean the exact recipe Franklin's / la Barbeque uses, then yeah. Pitmaster John Lewis who helped launched both restaurants has publicly stated that's the recipe he uses for his brisket rub.

As for me, I try to K.I.S.S. Some of the best briskets I've made have been the simplest rubs. I usually just go with coarse ground black pepper, kosher salt, and garlic. Sometimes not even the garlic. I find you get the best results if you don't pre-mix your rub. Put each on separately, starting with the black pepper first.

I find the biggest differentiator is the wood. Traditional Texas BBQ will use oak for beef. But personally I love hickory. Don't be afraid to experiment and find a wood flavoring you like best.

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If by "settled on" you mean the exact recipe Franklin's / la Barbeque uses, then yeah. Pitmaster John Lewis who helped launched both restaurants has publicly stated that's the recipe he uses for his brisket rub.

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I very well could be I’ve tried lots of homemade rubs, and I have Franklin’s book, so maybe that’s where I got it from. Either way, it’s the one I like.

Kosher salt, coarse ground black pepper, pecan wood.

I don’t understand why people try and make this hard.

Most brisket rubs are 50/50 salt to pepper.

I like to take out some of that black pepper and add in either ancho chili powder or Chipotle powder

Salt and pepper for brisket (coarse salt and coarse pepper).

But anything will be good.

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Most brisket rubs are 50/50 salt to pepper.


By weight though

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An argument that will live on for the test of time. Whatever way you go, weight vs volume, find what works and keep it consistent.

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As for me, I try to K.I.S.S. Some of the best briskets I've made have been the simplest rubs. I usually just go with coarse ground black pepper, kosher salt, and garlic. Sometimes not even the garlic. I find you get the best results if you don't pre-mix your rub. Put each on separately, starting with the black pepper first.

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Spot on. Great tasting brisket is more about perfect doneness than anything else. At least to me.

I use Oakridge BBQ Black Ops Brisket rub.