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The simplest brisket rub is just salt and pepper. But lots of people use more than that, even if they say they don’t. You could easily just grab a rub off the shelf or get some basic ingredients and make your own. Before you apply the rub, you’ll need to decide if you want to slather it with a binder. Some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick. Lately I’ve been using a mix of yellow mustard, worcester sauce, and sriracha. I just eyeballed the ratio and slathered it on all sides. I then built a rub using ¼ cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika. You can stop at salt and pepper or add anything you like. Just keep track of everything so you remember it for next time. Then shake it up and apply it to all sides. I start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy. I usually rub my meat the night before I smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub. I smoked this brisket on my new 26” Weber kettle using the snake method and will post the video soon, so stay tuned for that. You can find all the gear and meat I use on my gear page: https://backyahdbbq.com/gear You can order the Creekstone Farms Brisket from CrowdCow here: http://shrsl.com/4dsa0 - Use code BACKYAHD15 for 15% off. Brisket: @CreekstoneFarms from @CrowdCow Prep Tub: @dripez #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq