Mission Bbq Brisket Rub Recipes

BARBECUE BRISKET

Barbecue Brisket image

Provided by Food Network

Time 11h35m

Number Of Ingredients 10

Ingredients

One 7-pound beef brisket
Dry Rub, recipe follows
1/3 cup lemon juice
1/3 cup water
1 cup sugar
1/2 cup salt
4 tablespoon cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoons cayenne powder

Steps:

Season both sides of the brisket with Dry Rub and place in pan. Mix the lemon juice and water, and pour over the brisket. Let stand overnight in the refrigerator. Remove the brisket from the pan, reserving the marinade. Cook the brisket in a preheated 250-degree oven, 1 hour per pound. Baste with marinade and cover. Continue to cook the brisket at 250 degrees for another 1 1/2 hours or until tender.
Mix all ingredients together and generously sprinkle on brisket prior to cooking.

SMOKED BBQ BRISKET

Smoked BBQ Brisket image

Provided by Bobby Flay

Categories main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BRISKET WITH BBQ SAUCE

Brisket with BBQ Sauce image

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Provided by Cathy G.

Categories 100+ Everyday Cooking Recipes

Time 14h10m

Yield 10

Number Of Ingredients 13

Ingredients

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 ½ tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
¼ cup water
½ teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ teaspoons mustard powder
salt and pepper to taste

Steps:

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g

QUICK AND EASY BARBECUE RUB

Quick and Easy Barbecue Rub image

This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.

Provided by Big Poppa T

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 24

Number Of Ingredients 11

Ingredients

2 tablespoons white sugar
2 tablespoons ground paprika
2 tablespoons kosher salt
2 tablespoons firmly packed brown sugar
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons ground cumin, or more to taste
2 teaspoons chili powder
1 teaspoon oregano
½ teaspoon cayenne pepper

Steps:

Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g

NASA BARBECUE RUB

Nasa Barbecue Rub image

This is the BBQ rub recipe that NASA used to prepare brisket for the last Space Shuttle mission, STS-135 in July 2011. They released this recipe on the NASA website. The original NASA recipe was a formula expressed in percentage of each ingredient used (by weight, similar to a baker's formula). It has been converted to volume measurements for home use. Recipe makes 1 pound = about 2 1/2 cups BBQ rub. Use at least 1 Tbsp of rub per 1 pound of meat.

Provided by Wheres_the_Beef

Categories < 15 Mins

Time 15m

Yield 1 pound, 40 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup kosher salt (or 1/2 cup Table Salt)
1/2 cup granulated sugar
1/3 cup brown sugar (lightly packed)
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons celery salt
1/2 cup ground oregano
4 teaspoons white pepper
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon cumin
3/4 teaspoon dry mustard
1/2 teaspoon cayenne pepper

Steps:

Mix well. Store in an airtight container.
Use at least 1 Tbsp of rub per 1 pound of meat.
Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.

Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 2133.2, Carbohydrate 5.5, Fiber 0.6, Sugar 4.4, Protein 0.3

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