Brisket With An Afghan Spice Rub Recipes

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BEEF BRISKET RUB #1



Beef Brisket Rub #1 image

Provided by Food Network

Categories     main-dish

Time 5m

Yield about 1/4 cup

Number Of Ingredients 7

2 tablespoons kosher or coarse salt
2 teaspoons coarse black pepper (use fresh cracked pepper)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1/2 teaspoon ground cumin
1 teaspoon granulated garlic

Steps:

  • Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET



Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories     Main Dish Recipes     Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

  • Soak wood chips in a bowl of water, 8 hours to overnight.
  • Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
  • Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
  • Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
  • Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

ROBERT'S BRISKET RUB



Robert's Brisket Rub image

This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.

Provided by Brnagin4

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 21

Number Of Ingredients 9

¼ cup brown sugar
¼ cup sweet paprika
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried savory
2 teaspoons cayenne pepper

Steps:

  • Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g

BRISKET WITH AN AFGHAN SPICE RUB



BRISKET WITH AN AFGHAN SPICE RUB image

Categories     Beef     Roast     Dinner

Number Of Ingredients 18

Spice Rub
3 tablespoons black peppercorns
1 tablespoon ground cardamom
3 tablespoons cumin seed
1 tablespoon coriander
1 tablespoons tumeric
1 tablespoon garam masala
Salt
Yogurt Sauce
2 cups plain low-fat (or whole milk) yogurt, strained in a cheese cloth
2-3 garlic cloves, diced
salt
3 lb. brisket
2 tablespoons vegetable oil
2 onions, sliced
2-3 garlic cloves, diced
1 1/2 cups of water or beef broth
salt and pepper

Steps:

  • Spice Rub Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup. Yogurt Sauce Strain yogurt with a cheese cloth for about an hour or until yogurt thickens. Mix with garlic and salt to taste. Set aside and keep in the refrigerator until use. Brisket Pre-heat oven to 375 degrees F. Pat beef brisket dry and season with salt and pepper. Rub spice mix over both sides of the brisket and refrigerate for at least 30 minutes. Heat 1 tablespoon of oil in an oven-safe dutch oven on the stove top over medium high heat. Brown brisket on both sides - 5 minutes each. In the meantime, cook onions in a saute pan over medium heat in remaining tablespoon of oil. Once onions soften, reduce heat to medium low and allow to cook thoroughly for 15 - 20 minutes. Add garlic, salt and pepper for one minute and then add water. Bring mixture to a boil. Once brisket is browned on both sides, pour mixture over the brisket, place the lid on the dutch oven just slightly ajar and place in the oven. Allow brisket to roast for 1 hour and 45 minutes. Check the brisket halfway through and add water of needed. Remove brisket from oven and allow it to cool completely (about 1 hour). Remove brisket from dutch oven, scrape off onions and wrap in foil. Keep brisket in the refrigerator overnight. Keep onion mixture in a separate container and keep in the refrigerator. Pre-heat oven to 350 degrees F. Slice brisket against the grain and place into an oven-safe dish. Remove fat from the onion mixture and place into a blender - blend until smooth (add water if mixture is too thick). Pour gravy over brisket and bake for 35-40 minutes or until brisket is warmed through. Remove from the oven, drizzle yogurt sauce over brisket, top with fresh coriander (cilantro) and serve.

BRISKET RUB



Brisket Rub image

Provided by Robert Irvine : Food Network

Categories     condiment

Time 15m

Yield About 8 cups

Number Of Ingredients 16

1 cup paprika
1/2 cup coriander seeds
1/2 cup fennel seeds
1/2 cup black peppercorns
1/4 cup allspice berries
1/4 cup chile powder
1/4 cup whole cloves
1/4 cup curry powder
1/4 cup mustard powder
1/4 cup white peppercorns
6 star anise pods
1 cup garlic salt
1 cup kosher salt
3/4 cup brown sugar
1/2 cup celery salt
1/2 cup onion powder

Steps:

  • Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
  • Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

AMAZING BRISKET RUB RECIPE



Amazing Brisket Rub Recipe image

Learn how to make the best brisket rub recipe for all your favorite beef brisket recipes! The perfect blend of seasonings for brisket.

Provided by Isabel Laessig

Categories     Seasoning

Time 5m

Number Of Ingredients 4

½ cup coarse black pepper
¼ cup coarse salt
¼ cup paprika
2 tablespoons garlic powder

Steps:

  • Combine pepper, salt, paprika, and garlic powder in a large bowl, and whisk well.
  • Pour the rub over the brisket and rub it on, until every part of the brisket is coated. Store any leftover brisket rub in an airtight container such as a jar.

Nutrition Facts : Calories 426 kcal, Carbohydrate 102 g, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Sodium 28345 mg, Fiber 41 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

SMOKING BRISKET RUB



Smoking Brisket Rub image

Called "Wild Willy's One-derful Rub" by the Jamisons (Smoke & Spice, p. 105, 1994 Harvard Common Press) this is our favorite rub for beef brisket on the side-smoker, or the stovetop for that matter. Try it and let me know what you think?

Provided by Queen Dragon Mom

Categories     Low Cholesterol

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 8

3/4 cup paprika
1/4 cup black pepper, ground
1/4 cup salt
1/4 cup sugar, turbinado is best
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne powder

Steps:

  • The night before you plan to smoke, mix all ingredients.
  • Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
  • (I use plastic wrap and squeeze all the air out. This seems to work best for me).
  • 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.

Nutrition Facts : Calories 316.8, Fat 7.3, SaturatedFat 1.3, Sodium 16222.7, Carbohydrate 71, Fiber 23.3, Sugar 35.6, Protein 9.9

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Top Asked Questions

How to make beef brisket rub?
Steps to Make It. In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, oregano, and hot chili powder until thoroughly mixed. The rub is now ready to be applied to a brisket or any other protein of your choosing.
What is the best way to spice up brisket?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder.
Can you put cayenne pepper on brisket?
Remember, when applying to the brisket, work the rub thoroughly into the meat to get the flavor inside. In true Tex-Mex style, this rub has a kick to it from cayenne pepper and hot chili powder. The heat can be adjusted to your liking, but leave some in otherwise this won't be a Southwestern-style meat rub.
Can you use brisket rub on a pellet grill?
This rub mixture also contains natural hickory smoke flavors, making it ideal for usage of pellet grills, since these type of grills tend to be a little light with the smoke flavor. The added smoke flavor will make this product a great choice for anyone, since most of home cooked brisket is smoked using an electric or pellet smoker.

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