I've been looking around for some new ideas for a competition brisket rub and figured the OB would be the people to ask. I'm open to either store bought or homemade rubs...any advice is welcome.

www.buttrub.com

he has won a lot of bbq competitions with this rub...it's the best I've had...we use it on just about everything.

Check out Special **** ([html]www.special****.com[/html]).

If you're in Austin and interested in trying it out, let me know.

Replace the "****" with sh*t

[This message has been edited by Aggietaco (edited 8/4/2009 12:21p).]

I've tried Special Sh*t...never on brisket...I always thought it tasted like regular season salt...I never thought it was that special

I'll share my secret just b/c I consider you guys family and I want you to be able to cook BBQ as well as I can...

Best "Stuff" since sliced bread. I use it in all of my BBQ rubs along with lots of other ingredients. Nothing too complicated. The "Hot" variety of it is good, too.

http://shopping.nosoc.com/browseproducts/21-oz-Joe's-Stuff.html

But ultimately it is not up to what I like...I know every cookoff is different and there is no surefire way to win everytime...I'm curious what other people may have had luck with in the past

THIS RUB WORKS FOR BRISKET ONLY and not ribs/chicken in a competition environment.

Dry
1 1/2 - Cumin
1 - Black Pepper
1 - Salt
1/2 - Paprika
1/2 - Cayenne
1 - Garlic Salt
1/8 - Lemon Pepper
add some real garlic to taste

Wet
2 - Apple Cider Vinegar
2 - Peanut/Cottonseed oil
1 - Worcestershire sauce
half of the small jar of instant coffee


The dry rub smell like crap due to all the cumin. This rub works well, but the key in my experience is to pay attention to the meat and humidity and wrap when it starts to shrink up. Spray the wet mix every 1/2 hour or so before wrapping, and just put a boatload in with the foil when you wrap it.

These 2 sites will help you a tremendous amount if you're interested in doing BBQ competitions. You'll have to blatantly ignore all the KCBS crap because we live in ICBA country. Presentation doesn't matter near as much in ICBA and garnishes aren't allowed at all.


http://www.bbq-brethren.com/forum/

http://www.thesmokering.com/forum/

Bill's Season All. Made in San Saba, TX. This is all that we ever use now. It is the ultimate dry rub. My family puts it on everything, Brisket, ribs, steaks, salads, popcorn, green beans, etc.

quote:

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Presentation doesn't matter near as much in ICBA and garnishes aren't allowed at all.

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That's the one thing I really dislike about KCBS. WTF cares how a piece of lettuce looks on a plate full of meat.

Has anyone here tried "Bovine Bold" or "Yard Bird" both by Plowboys?

The presentation portion pretty much guarantees I'll never compete in KCBS.

http://www.texasbbqrub.com/

Blake and his dad make some good stuff...

+1 for Texasbbqrub.com

really good stuff. i have used it many times on ribs and brisket...everything comes out really well.

No love for TexJoy BBQ seasoning?

Am I the only one that uses brown sugar as a base?

I add some brown sugar to my rubs from time to time, but it will turn a brisket black if your fire is just a bit on the hot side and if you leave it on smoke more than 4 hours. It tends to lump up, too, which annoys me when I'm trying to rub it on the meat.