DRY RUB SMOKED BRISKET
Nothing beats a good smoked brisket and this dry rub smoked brisket recipe is no exception. If you are a fan of smoked meats like I am, you're going to love the taste of this so much it'll have you rushing to the grocery store for a nice brisket in no time!
Provided by Karlynn Johnston
Categories Main Course
Time 18h10m
Number Of Ingredients 9
Steps:
- Combine ingredients in a bowl and mix together.
- Apply rub over brisket, ensuring that you cover all of it completely.
- Cover and place in the fridge and let sit overnight.
- Start your smoker using either hickory or mesquite bricks (or your favourites). Bring the smoker up to 225 degrees farenheit.
- Wait until smoker starts producing smoke and then place the brisket into the smoker.
- Smoke for approximately 6 hours or until done (see safe temperatures in post).
- Remove from smoker, cover and let sit while preparing the rest of your meal (approximately 10-15 minutes).
Nutrition Facts : Calories 391 kcal, Carbohydrate 9 g, Protein 47 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 140 mg, Sodium 1945 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
AUTHENTIC TEXAS-STYLE BRISKET DRY RUB RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.
- Pat the brisket dry on all sides using paper towels.
- With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.
- Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.
Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 951 mg, Sugar 0 g, Fat 1 g, ServingSize 1 cup (12 servings), UnsaturatedFat 0 g
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.
EMERIL'S TEXAS-STYLE SMOKED BRISKET
Steps:
- Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
- Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
- Remove the meat from the refrigerator and let come to room temperature.
- Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
- Serve with Barbecue Sauce on the side for dipping.
- In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SMOKED BRISKET RUB
I don't like a lot of sauces like barbecue sauce, so my husband came up with this rub and it is wonderful! It makes enough for an 8 to 10 pound beef or pork brisket.
Provided by Char
Categories Rubs
Time 5m
Yield 16
Number Of Ingredients 10
Steps:
- Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.3 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 914.4 mg
BEEF DRY RUB
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.
Provided by PJ991092
Categories Low Cholesterol
Time 5m
Yield 1 1 3/4, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
- reserve some rub to add to your mop if you make one.
Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2
CROCK POT DRY RUB BRISKET
Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try.
Provided by Oolala
Categories One Dish Meal
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all seasonings well.
- Rub the spice mix all over the brisket meat.
- Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender.
- When finished, remove fat from meat and cut meat against the grain.
SLOW COOKER BEEF BRISKET
This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.
Provided by Cooking with Kimberly Wood
Categories Beef Brisket
Time 8h45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven's broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg
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