What's up guys it's Susie Bulloch from HeyGrillHey.com and if you're here
that means we already have something in common we both love good barbecue and
that's perfect because at Hey Grill Hey my whole goal is to help you make better
barbecue so you can see the people you love and become a backyard barbecue hero
today we are doing that with the king of all smoked meats a smoked brisket what
I'm teaching you today is the secret to a super delicious brisket rub let's do
it and there are a million ways to smoke a brisket but there are also a million
ways to season a brisket there are competition style rubs Texas style rubs
I like to fall somewhere in between and I like to make my own rubs based on our
family's flavor preferences so I'm teaching you my basic brisket rub today
and of course as with all my recipes this is up to your own interpretation
and I'll give you a few different adaptations you can add in to get the
flavor that you like on your brisket now my rub only has six ingredients we're
keeping it really simple here's what you'll need you start with two
tablespoons of coarse ground black pepper now the grind on the pepper is
really important you want it to be that thicker coarse grind because it's gonna
give you some nice texture and surface area on the outside of your brisket it's
really gonna help develop that dark crunchy crispy bark that's super coveted
you also need two tablespoons of coarse kosher salt
again the texture of the coarse salt is really important here a tablespoon of
onion powder a tablespoon of garlic powder a tablespoon of smoked paprika
this one does a really amazing thing for the color on the outside of the brisket
rub and two teaspoons of ground coriander this is kind of my secret
weapon when it comes to my brisket rub coriander is a really popular seasoning
for pickling spices you'd see it on the outside of pastrami and it just adds
this beautiful citrusy kind of kick to the outside of the brisket rub now like
I said with adaptations if you want a little bit of spice in your brisket rub
add in some cayenne if you want it sweet like some kind of
sugar cookie rubs is what they're called when you add brown sugar that's what I
would recommend a couple tablespoons of brown sugar white sugar turbinado sugar
you can mix and match if you want some sweetness on your brisket and sugar also
helps really develop that nice dark bark but we like ours without sugar so we
don't put any in ours but it's totally an option if that's what you want brisket rub
already smells amazing let's get it onto our brisket I already have one trimmed
down and ready to go this is a beautiful about 15 pound wagyu from Snake River
farms nice and fatty if you want to see how I trim and smoke my briskets that's
a different video so make sure you watch my Texas style smoked beef brisket video
I'll walk you through the entire process and if you want to go even deeper into
your brisket know how I actually have a masterclass as part of my online
barbecue community called the grill squad where I will teach you all of the
ins and outs of perfectly smoked brisket but since today is all about the rub
we're just gonna get this beautiful piece of meat that's already trimmed
slathered with mustard just get a nice thin layer across the top use your hands
now the mustard is going to do a couple of things it's gonna act as a binder
which means it's gonna help that rub stick and the acidity that's in the
mustard itself is gonna start to break down some of the surface proteins of the
meat it's gonna give us a really nice crispy crunchy bark I really recommend
using a mustard slather on briskets
our brisket is slathered on both sides that means it's time to sprinkle with
our seasoning you can just go straight from the bowl if you mix it or you can
transfer this to another jar with a shaker type lid I don't mind just going
straight from the bowl hold your brisket seasoning I would say 10 to 12 inches
above your brisket and then just give it a nice shake it'll help the seasonings
really distribute more evenly across the top of your meat once your seasoning is
evenly distributed across the top of your brisket use your mustardy hand
which is why I have gloves on and press the seasoning in this will really make
it adhere to the mustard and to the brisket I call this technique Susie
sprinkle and slap I know a lot of pitmasters prefer to really rub into the
meat but I like to give it a gentle press I like to leave the surface of the
brisket a little bit bumpy I think it helps to really get that bark developing
when it's in the smoker this side looks good
flip your brisket over and season the top
pressing this side as well the brisket seasoning we made should be
enough to just cover perfectly one giant brisket
our brisket looks good I personally like to season my brisket right before I get
it on to the smoker I know a lot of people will season the night before wrap
it up and kind of let that salt work into the brisket it will change the
flavor of your brisket and a little bit will change in the texture as well if
that's something you prefer I say give it a try
season it the night before wrap it in plastic wrap stick it in the fridge but
for me I like the seasoning to go on right before I get it out on the smoker
this one's ready to go and I've got the smoker rolling 225 degrees like I said
we're following my Texas brisket recipe so we're gonna go put this one on the
smoker
tada magic of television we have a finished brisket with our brisket rub I
can't wait to open up this paper and show you guys the bark that we developed
with that brisket seasoning look at that let's slice this brisket and try it
because as beautiful as the bark looks it has to taste even better this is
usually the part that Todd wanders in so that he can get first pick on the
brisket slices
what
we cut mid filming here guys because we had to show you this today Oh mamacita
turned out all right Todd yeah I'm gonna start slicing the I was just talking
about the fatty end wery the fatty side I know I heard I stun a slice this one
for you first cuz I know that's your favorite I mean that's a pretty generous
portion yeah cut you a little piece to try we kept it pretty basic cuz I know
you like salt and pepper the most but it's got some other little goodies in there
mm-hmm holy cow no tricks
just straight up flavor beautiful bark beautiful smoke bring can
taste those extra things like the paprika and the coriander but they add
without taking away everything guys try this brisket rub on your next brisket
add in a couple things to make it your very own snap a photo when you do post
it online use the hashtag #HeyGrillHey that way Todd and I can see it and cheer
you on on your path to becoming a backyard barbecue hero I mean it's hard
not to feel like one when you turn out a brisket like this oh good day