Comments on: Brisket Dry Rub https://downshiftology.com/recipes/brisket-dry-rub/ Healthy eating, living and travel. Thu, 14 Dec 2023 18:44:09 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Downshiftology https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-312754 Thu, 14 Dec 2023 18:44:09 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-312754 In reply to Robin.

Hi Robin – This recipe is just for the dry rub. You can find my brisket recipe on another page! Just search for “brisket” in the search bar.

]]> By: Robin https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-312685 Wed, 13 Dec 2023 21:12:03 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-312685 Did I overlook the temperature and cooking time? Please help.

]]> By: Erinn Vogel https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-312628 Wed, 13 Dec 2023 05:15:55 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-312628 In reply to Gillyy.

Just wanted you to know I found an amazing recipe for homemade maple sugar online, it’s actually super easy to make!5 stars

]]> By: Mark Clark https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-307783 Fri, 03 Nov 2023 18:11:17 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-307783 Do not put salt in your rubs.

Dry brine your meat at the rate of 0.5 tsp. of salt per pound of meat, let it sit uncovered in the refrigerator overnight, and use the rub of your choice MINUS any additional salt before cooking.

If you follow this advice you will never over salt your meat.

I didn’t make this up. It’s accepted food science all over the world.

]]> By: Susan https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-295574 Sun, 25 Jun 2023 16:48:54 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-295574 Fabulous brisket rub!!! Just finished eating brisket that was grilled with this dry rub. Very flavorful!5 stars

]]> By: Cheezy Doo Weezy https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-279308 Thu, 04 Aug 2022 20:09:23 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-279308 Trying this rub on a sous vide flap half of a packer brisket for 44 hours at 150F.
First time using my Instant Pot sous vide function with a zip lock freezer bag.
Planning on a finish with a 90 min ice bath followed by 2 min each side under the gas oven broiler.
Some Sweet Baby Ray’s copy cat BBQ sauce (Fake Baby Ray’s). Absolute Zero high fructose corn syrup tolerance is my house rule with all the American health issues these days.

Wish me luck and a juicy flavorful brisket.
My son just got braces and I need soft stuff for school lunch sandwiches.5 stars

]]> By: Downshiftology https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-278833 Thu, 21 Jul 2022 17:41:08 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-278833 In reply to Eric Bulson.

Yep, its 1/4 cup :)

]]> By: Eric Bulson https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-278628 Fri, 15 Jul 2022 14:47:03 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-278628 Getting ready to try this. Is it a 1/4 cup of Paprika? Seems like a lot. Just making sure it was not a typo before I start. Thanks.

]]> By: Max https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-271083 Mon, 13 Dec 2021 03:26:25 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-271083 Could I apply this rub after coating with mustard?

]]> By: Lisa Bryan https://downshiftology.com/recipes/brisket-dry-rub/comment-page-2/#comment-269356 Sat, 23 Oct 2021 18:16:40 +0000 https://downshiftology.com/?post_type=recipes&p=11669#comment-269356 In reply to Gillyy.

Yes, that should work fine!

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