Brisket Rub

You TX boys have your brisket, we have brats up here. ;)

I don't have any recipes for brisket, because I have yet to cook one.

Have you looked on Foodnetwork.com? Also, Steven Raichlen on public TV (create) has awesome recipes for ANYTHING on the grill, or smoker.

Here is what Steven Raichlen has for one brisket recipe.

Millionaire Brisket With Coffee and Beer Mop Sauce
BBQ U Season 4, Southwest Revisited

Method: Indirect
Yield: Serves 8 to 10
Advanced Preparation: 4 to 24 hours for marinating the brisket

For the rub and brisket:

1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chile powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1 center-cut piece beef brisket (5 to 6 pounds)

For the mop sauce

1 cup beer
1 cup apple cider
1/3 cup cider vinegar
1/3 cup coffee
1/3 cup beef or chicken stock (preferably homemade)
1/4 cup Worcestershire sauce
2 tablespoons Tabasco sauce or another hot sauce
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper
6 slices bacon (optional)
Jim�s Really Easy and Really Good Barbecue Sauce (recipe follows)

You�ll also need:

4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for 1 hour in water to cover, then drained

1. Make the rub: Place the salt, brown sugar, paprika, chile powder, pepper, onion and garlic powders, and oregano in a small bowl and stir to mix.

2. In the unlikely event your brisket comes covered with a thick layer of fat, trim it to a thickness of 1/4 inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. (You�ll have about 3/4 cup more rub than you need for the brisket. The leftover rub will keep for several months in a jar.) 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 several hours, or even a day ahead.

3. 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, adding more salt as necessary.

4. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

5. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices, if using, over the top of the meat, then cover the grill. Cook the brisket until very tender, 5 to 6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce once an hour for the first 5 hours. If the brisket starts to brown too much, generously baste it with mop sauce, wrap it in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you�ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

6. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat, or better yet, serve it on the side.

Jim�s Really Easy and Really Good Barbecue Sauce

Yield: About 3-1/2 cups

2 cups of your favorite commercial barbecue sauce, such as KC Masterpiece or Bull�s-Eye
1 to 2 cups commercial salsa, mild or hot�your choice
1/4 cup cider vinegar, or more to taste
Coarse salt (kosher or sea) and freshly ground black pepper

Combine the barbecue sauce, salsa, and vinegar in a nonreactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

You boys are making me hungry.

Hey Tom,
Sounds good, thanks for all that info. I gonna try some of that. Brisket is a funny cooked pieace of meat, and can be done in many ways. I think that sauce you said will really make it tender and juicey. I will try? I am here soon going to let the meat soak for 24 Hrs or so.. Great stuff there my friend..

Peter,
Sea Salt.. huh.. that is another good tip.. I mix a little that in there.

I have always cooked my briskets at 200-225, figure for each pd an hr. So 10 pounder will cook about that temp 9-10hrs or so.. give or take.. I can tell you guys too know how to cook, by the wood you use.. I am a nuts and fruits guy on the wood. No Oak, or mesquite, burns to damb hot.. I currently use pecan, makes for good taste.. Thanks guys

Lee, I have never been let down by Steven Raichlen's recipes.

I do a lot of cooking, and not just on the grill, and I always use kosher, or sea salt for cooking. I only use iodized salt for popcorn, corn on the cob, or similar uses.

Brisket is a quirky cut. It's a very tough sinewy cut unless cooked properly. Then its awesome.

I leave the brisket to my uncle who does competitions and has one of those smoker trailers. I do however make a mean venison or beef jerky with my little brinkman smoker.

horkn wrote: Lee, I have never been let down by Steven Raichlen's recipes. I do a lot of cooking, and not just on the grill, and I always use kosher, or sea salt for cooking. I only use iodized salt for popcorn, corn on the cob, or similar uses. Brisket is a quirky cut. It's a very tough sinewy cut unless cooked properly. Then its awesome. I leave the brisket to my uncle who does competitions and has one of those smoker trailers. I do however make a mean venison or beef jerky with my little brinkman smoker.

Hey Tom,
Yes it is.. Brisket has to be marinaed properly and cooked right. The last few times I been using paparika, and I been told to cut it out. Makes it have a bitter taste. Evene with brown sugar in the rub too.. So I am cutting it out and adding sea salt, the larger chunks of black pepper, and a dab a cayyenne pepper.. I am also gonna mix the mop sauce on it, and bet it comes out good..

skicat2001 wrote: horkn wrote: Lee, I have never been let down by Steven Raichlen's recipes. I do a lot of cooking, and not just on the grill, and I always use kosher, or sea salt for cooking. I only use iodized salt for popcorn, corn on the cob, or similar uses. Brisket is a quirky cut. It's a very tough sinewy cut unless cooked properly. Then its awesome. I leave the brisket to my uncle who does competitions and has one of those smoker trailers. I do however make a mean venison or beef jerky with my little brinkman smoker. Hey Tom, Yes it is.. Brisket has to be marinaed properly and cooked right. The last few times I been using paparika, and I been told to cut it out. Makes it have a bitter taste. Evene with brown sugar in the rub too.. So I am cutting it out and adding sea salt, the larger chunks of black pepper, and a dab a cayyenne pepper.. I am also gonna mix the mop sauce on it, and bet it comes out good..

Lee, I'm one of those few percentage of folks that can taste paprika. The majority of folks can't taste it, and therefore the paprika is used simply as a coloring. Now if you smoke paprika, more people can taste the smoke, but still not taste the paprika.

To me, and those that can taste paprika, it is bitter.   Maybe in a brisket, how it is cooked and such, allows more folks to taste it.

8122pbrainard wrote: horkn wrote: Lee, I'm one of those few percentage of folks that can taste paprika. The majority of folks can't taste it, and therefore the paprika is used simply as a coloring. Now if you smoke paprika, Smoking paprika? It that another old rumor like smoking banana peels?

LOL, I knew someone was going to go there.

Next thing people will try to make paprika brownies.

I've had both Spanish and Hungarian paprika. I'm not a fan of any of it, but if the spice mix is good, then it does add a little something different.

bkhallpass wrote: Need better Paprika. The good Hungarian and Spanish Paprika definitely have flavor. The Paprika sold at most stores in the U.S. has little flavor and is sold mostly for color. BKH

Brian I bet you guys getting the good stuff up there.. There are very few spices we get to choose and sure bet that yall have better ingredients up there..

Yes, we have shops with just about any specialty food item you are seeking. But, wife doesn't cook much with paprika. Sampled the Spanish when I was in Spain. Have a Hungarian friend who brings Hungarian paprika chicken to about 10 boat outings per year. Really like that chicken.

BKH

8122pbrainard wrote: 79nautique wrote: Apple and/or Cherry is what I prefer to use for wood. Your not regulating your air properly if the oak is getting too hot. Soak it in apple juice too. Kosher salt is another good option as well. Chris, Is this the method you used to cook all those ribs for everyone at GL that year? Wasn't it the 07 reunion? Now, I never got a clear answer on that - did you actually cook them or did you eat them all by yourself?

it started out that way and then Beers and a late start got in the way, it only takes 10 minutes to screw up the whole thing while it's on the grill, that can happen any time between start and finish if your not watching close enough or maybe it was that Carolina mop that didn't mix with that Good Indiana prep work that did me in? no maybe it was the beers and cigar or the nap I took at the wrong time