I have a small brisket that I am going to smoke tomorrow with a hickory fire. I want to dry rub it and need a good texas rub recipe. Chunk o' meat is just shy of 3 lbs. Help me cu/ck/oo Texans.
>inb4 le salt/pepper only Aaron Franklin memeque facs
>>7549391
Texasfag here.
It's more about the technique and less about the seasonings. The flavor, tenderness and juiciness all come from how you cook it.
You could have the best dry rub in the world and still butcher the brisket.
>>7549473
That's actually Louis Miller's recipe. You know, the place where Franklin worked and bought his pit from.
>>7549391
>3lb brisket
niggawut
>>7549529
Louis Mueller not Miller
>>7549487
This texbro knows. Technique and whatever wood you choose to smoke with is far more important than the seasonings. I like smoking with oak
Rub wise its about creating a balance, salt and pepper are a must, I prefer sweet savoury to heat so my rubs are something like this
30% salt
30% pepper
15% sugar/raw or brown
10% coffee
10% thyme
5% paprika
I'll inject with a mix of coke, beef stock and Worcester sauce also. I use peach wood for more sweetness,
>>7549800
What kind of smoker do you have? Salt and 16 mesh pepper (no injections) if you want something like pic related. I don't really bother with anything else unless it's ribs.
Chili powder, cayenne, Lawry's, onion powder and garlic powder are stuff you could mix in along with doing >>7549902
>>7549800
Also, a 3 lb brisket? I assume you just purchased the flat. Try to find a whole packer brisket. As for what you have, you're just going to have to watch it when it gets close to being done. You'll have a smaller sweet spot to hit before it's overdone and crumbly. Probably be smart to wrap early (~175) and check for done-ness at ~190-195.
