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.
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
DRY RUB BEEF BRISKET
Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy.
Provided by frankosaurus
Categories Main Dish Recipes Roast Recipes
Time 5h15m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place the brisket in a glass baking dish, fatty-side down.
- Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
- Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
- Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 2.1 g, Cholesterol 93.2 mg, Fat 32.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 891.1 mg, Sugar 0.4 g
A SMOKED BEEF BRISKET WITH RUB AND A TEXAS BBQ SAUCE
The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!
Provided by Rita1652
Categories Meat
Time 10m
Yield 1/2 cup, 20-30 serving(s)
Number Of Ingredients 33
Steps:
- RUB:.
- Mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt.
- Lightly oil the meat with vegetable oil.
- Spread the rub generously on beef brisket. Let it marinate on the meet overnight. Bring brisket to room temperature for 30 minutes before putting in the smoker.
- Beer Mop Sauce:.
- Mix ingredients in a pot and simmer for 20 minutes.
- Fire up the smoker:.
- Start up the smoker with your favorite wood.
- Add water in the bottom which helps keep meat moist.
- Place brisket in a 225 degree prepared smoker fat side down. Mop a nice amount of the mop sauce on and smoke for 1 hour.
- Flip the brisket carefully not piercing the meat. Mop with more sauce.
- After that, turn the brisket about every two hours and mop it every time you turn it." Keeping it moist.
- It`ll be done when you give it a taste test. The outside of the meat will look charred. Don't worry. It's supposed to look that way.
- There should be a pretty smoke ring. This could take anywhere from 6-12 hours. Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
- It which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes.
- BBQ Sauce:.
- Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
- Slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices. Serve with BBQ Sauce or make pulled beef mixed with the BBQ sauce.
Nutrition Facts : Calories 541.5, Fat 26.6, SaturatedFat 8.3, Cholesterol 124.7, Sodium 1664.3, Carbohydrate 34.4, Fiber 1, Sugar 27.4, Protein 39.6
KANSAS CITY BBQ RIB/BRISKET RUB
This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.
Provided by Gabe6309
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear. Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc). Rub meat with Olive Oil on all sides. Sprinkle rub on all sides of the meat and rub it inches
- Store left over rub in an airtight container.
Nutrition Facts : Calories 725, Fat 6.4, SaturatedFat 1, Sodium 28030.9, Carbohydrate 175.5, Fiber 16.3, Sugar 145.7, Protein 8.2
AWESOME BEEF BRISKET DRY RUB
Anyone planning on doing a nice beef brisket for the holidays? Here's an easy peasy dry rub for a beef brisket that I wrestled from a friend of mine who is a professional competitor in Texas and California and has won many awards for his wares. So, you ready... let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 12h5m
Number Of Ingredients 7
Steps:
- 1. Mix all the ingredients together... I told you this was easy.
- 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
- 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
- 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
- 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
- 6. Keep the faith and keep cooking.
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.
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.
BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE
Categories Beef
Number Of Ingredients 32
Steps:
- Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
TEXAS TRAVIS' BEST BRISKET LOVE-RUB.
While I lived in Texas, I studied barbecue. I'm not just talking about eating it. I studied it, it's a complex art that involves more than just meat and fire. I worked at one of the Texas Hill Country's finest barbecue establishments. I started as a server and eventually worked my way up assistant pit master. When I moved back to Oregon I brought this with me. This is a rub that me and one of my co-workers spent months back in the day perfecting. Either at home on my smoker, or at the pit this rub has won the hearts of many! It also goes great on ribs as well! Hope you guys like this.
Provided by Throwdown_King
Categories Meat
Time 12h5m
Yield 1 Brisket, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
- *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
- Serve with an ice cold beer, because everything tastes better with a good craft beer!
DRY RUB BRISKET EMERILS
Steps:
- Remove the meat from the refrigerator and let come to room temperature. brown on both sides.. pour over barbecue sauce. Cook in oven at 325-350 3 hr +/-+t for 6-8 hours or 225 for 6-8 hours continue to marinate with sauce.
COFFEE-COCOA RUB FOR BRISKET RECIPE - (3.8/5)
Provided by á-2179
Number Of Ingredients 10
Steps:
- Mix well. Generously salt the brisket (or salt to taste), then apply the rub.
BEST WET BRISKET RUB
Make and share this Best Wet Brisket Rub recipe from Food.com.
Provided by Jaben
Categories Low Cholesterol
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
- Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.
Nutrition Facts : Calories 336.2, Fat 4.5, SaturatedFat 0.7, Sodium 7772.7, Carbohydrate 79.7, Fiber 9.6, Sugar 51.3, Protein 5.9
BEST ODDS BRISKET RUB
Yield 1 1/2 Cups
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.
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
BEST ODDS BRISKET RUB
This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.
PORK, BRISKET, OR SEAFOOD DRY RUB
Provided by Robert Irvine : Food Network
Time 10m
Yield about 10 ounces
Number Of Ingredients 11
Steps:
- In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.
HUEY'S BEEF BRISKET RUB
Provided by Food Network
Time 5m
Yield about 6 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and mix well.
BEEF BRISKET RUB BY MEAN CHEF
Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.
Provided by Julie in TX
Categories < 15 Mins
Time 5m
Yield 10 Tablespoons
Number Of Ingredients 13
Steps:
- Mix ingredients together and place in a shaker if you have one.
- Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
- Refrigerate at least overnight, until cooking time.
BEEF BRISKET RUB RECIPE - (4.1/5)
Provided by Chef_Boy_R_Dean
Number Of Ingredients 8
Steps:
- Coat Beef Brisket on all sides. Place in refrigerator overnight, if possible. Place in smoker and let the good times roll!
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