big bad bbq beef rub

Big Bad Beef Rub Recipe- Texas Style Brisket

Do you love Texas style brisket?  Me too! really did the homework when they shared the in’s and outs of Texas style brisket.  If you check out his article on Texas style brisket, it is interesting how many delicious ways it can be enjoyed.  One thing I found particularly surprising is that simplicity is often considered the way to go when you season your Texas style brisket.

I do like a little more pizzazz than just salt and pepper so I am looking forward to trying out Meathead’s Big Bad Beef Rub the next time I pick up a packer.  Using the BBQ Dragon helps get your BBQ to the temperature you want it so you can enjoy Texas style brisket wherever you are!

big bad bbq beef rubBig Bad Beef Rub Recipe

Makes. About half a cup
Preparation time. About 10 minutes

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I’ve been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the chile powders. I’m looking for complexity with two different flavors and two different levels of heat. Most American chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of American chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I’m after a kiss of heat. Chipotle has better flavor though.

Do this
1) Mix the ingredients together in a bowl.

2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don’t leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking, no need to let it marinate overnight. Fact is, like marinades, only the salt in rubs penetrates deep into the meat. The rest can’t get far past the surface.

big bad bbq beef rub

4 replies
  1. Tye Fox
    Tye Fox says:

    I’m entering a BBQ cook off May 16th, this is my first one and I want to make an impression! Should I inject my brisket, if so, beef broth or what do you suggest?

    • Red-Hot Charcoal
      Red-Hot Charcoal says:

      If you are entering on May 16th, I would recommend practicing with and without injections. Beef broth seems to be the obvious choice but a combo elixir may work as well. As a rule of thumb, if you would not drink it, don’t cook with it, so make sure whatever you inject with is fantastic before it hits the BBQ!

    • Red-Hot Charcoal
      Red-Hot Charcoal says:

      Craig- that is a matter of preference. Take a peek at the links in the article, but between 225F and 275F are probably a safe bet for cook temps. I have heard of briskets being done in as few as 8 hours, but can commonly take as long as 20.


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