BEEF BRISKET RUB #1
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
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
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
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
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
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
Provided by Robert Irvine : Food Network
Categories condiment
Time 15m
Yield About 8 cups
Number Of Ingredients 16
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
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
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
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
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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