Has anyone cracked the perfect brisket rub yet? I feel like I am constantly chasing a balance between smoke, pepper and salt -- my last batch was great but I think it lacked that one element. Currently using coarse black pepper at 4:1 ratio to kosher
3 months ago
Opening thread commentary.
3 months ago
I used to go through this same cycle — always one ingredient off. What changed things for me was adding a small amount of ground cumin and coriander seed (not powder, whole seeds crushed lightly) into the rub mix. The fat from the brisket carries those aromatics really well during a long cook, and it adds that savory depth without overpowering the pepper/smoke balance you've already dialed in
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