BEAUTIFUL BARK! | Simple, Delicious Brisket Rub - How To

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

Channel: Hey Grill Hey

Views: 254,561

Keywords: brisket recipe, beef brisket, texas brisket, smoked brisket, texas bbq, dry rub, bbq brisket, bbq brisket recipe, pellet grill, pellet smoker, brisket rub, burnt ends, hey grill hey, grilling steak, how to grill a steak, new york steak, new york strip steak, grill steak, brisket burnt ends, ny strip steak, bbq steak, steak grill, new york strip steak grill, how to make burnt ends, smoked mac and cheese, poor man's burnt ends

Id: f47CiSHZ7dE

Length: 8min 49sec (529 seconds)

Published: Thu Jul 23 2020