When cooked right, brisket is probably my favorite KCBS competition meats. And this year, I’ve gotten my technique and flavors down. Landed in the top 10 pretty much every time I’ve cooked. It’s good stuff…
But I had someone ask me this week how I season my brisket before putting it on the smoker. And I’m happy to share…
After trimming I rinse it off and pat it dry with paper towel.
Then I apply my first rub which is a combination of Kosher Salt, Coarse Ground Black Pepper, Granulated Garlic, Onion Powder, Dried Parsley, and Ground Oregano.
This mixture goes on all sides and the edges. It doesn’t have to be real heavy but you want a good base coverage
Then I let the seasonings work there way into the meat for about 30 minutes covered on the counter.
After the rest, I uncover the brisket and apply a coat of The BBQ Rub. It also goes on all sides. Not only does it give it another layer of flavors, but it starts working to give it an amazing color.
I let this sit for about 10 minutes and then hit it with a final touch of Montreal Steak Seasoning. I use this for texture on the outside.
It’s ready for the smoke after this.