BRISKET RUB RECIPE
This brisket rub is a blend of barbecue spices that pairs perfectly with beef, as well as chicken, pork and fish. It's great for grilled, roasted, braised or smoked brisket, and you can even use it on vegetables and potatoes.
Provided by Sara Welch
Categories Seasoning
Time 6m
Number Of Ingredients 9
Steps:
- Mix all of the ingredients together. Stir in an airtight container until ready to use.
- Brisket rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.
Nutrition Facts : Calories 53 kcal, Carbohydrate 12 g, Sodium 388 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
BRISKET RUB RECIPE
Brisket is a delicious but underused barbecue option. Though it might be somewhat intimidated for those who aren't yet experienced with smoking, it's much more forgiving than one would initially think, not to mention flavorful.
Provided by cavetools
Categories Main Course
Number Of Ingredients 18
Steps:
- To begin, start by getting your smoker ready to cook.
- Toss on your charcoal and light the smoker, closing the lid while ensuring there's enough ventilation.
- When your smoker has had a chance to heat up, add your wood, fill the water tank, and place on the grate before closing the lid again to let the smoke and steam build up.
- By the end of preheating, your smoker should be around 245 degrees Fahrenheit, which you'll want to stay in range of during the entire length of the cooking process.
- If you used wood chips instead of chunks, you'll want to have soaked them in hot water for at least thirty minutes before adding them to the flames.
- As your smoker gets hot, it's time to start getting the meat ready.
- Mix together the ingredients to the spice rub in a bowl until well blended.
- Dry off the outside of your brisket with a paper before applying the rub.
- Alternatively, spread on a coat of yellow mustard after toweling the meat off, as this helps the spices adhere better to the surface and creates another layer of flavor on the finished brisket.
- Regardless of which path you take, though, make sure every nook and cranny on the beef has been thoroughly rubbed with spices.
- Once seasoned, you can now place your brisket on the grill.
- Put an aluminum baking tray filled with a small amount of water under the grate before replacing it and adding the meat, making sure it's touching the grate fat side down.
- The tray is there to catch drippings as they run off the brisket, which can be utilized in all sorts of different and delicious ways.
- Close the lid and let it cook for the next several hours, checking every so often and adding more wood, water, or charcoal as needed.
- Around four hours into the smoking, check the brisket's temperature in its thickest part.
- Once it reaches a temperature of 160 degrees Fahrenheit, remove it briefly from the smoker and place it inside a double thick aluminum pouch, taking out the dripping pan during this time, as well.
- Pour in some beef broth (1 to 2 cups worth) and seal the pouch tightly, returning it to the grill to cook for another three hour or so.
- The brisket should be done when it reaches an internal temperature of 200 degrees Fahrenheit.
- After your brisket has made it to the appropriate temperature, take it off the heat and allow it to rest in its foil pouch for half an hour minimum before serving.
- Resting your meat allows it time to finish cooking, during which time you'll see it raise in temperature up to 10 degrees.
- It will also give it the opportunity to reabsorb some of the expelled juices into the meat, and let the meat fibers relax for a more tender cut.
- When resting has finished, tear open the package and carefully drain off any of the collected stock and meat juices into the dripping pan.
Nutrition Facts : Calories 155 kcal, ServingSize 100 g
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
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.
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!
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
THE BEST TEXAS BRISKET RUB
For those who love grilling, smoking, and the flavor of the outdoors, there is never a bad time for a Texas-sized hunk of meat packed with savory spices. A delectable, carefree meat for summer hosting, while also warm and hearty for crisp autumn or winter afternoons.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 8
Steps:
- Firstly, you're going to pick your brisket. Emphasis on PICK.
- The three options for good meat is Prime, Choice, and Select.
- It's good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.
- Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
- You won't have to hassle with uneven chops, and the raw fat will keep the meat moist.
- Choose your dry rub ingredients from the selection above - Texas-Style, Traditional, or Chuck Wagon.
- Mix the ingredients together in a plastic container or a medium bowl (each recipe is suitable for a brisket between 5-10 lbs.)
- Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
- While not ideal for rugged meats, it comes in handy for those rainy days you didn't bank on, when you've got your meat thawed and in danger of spoiling.
- Begin with a 350 degree oven, and cook time until your meat is savory and brown.
- Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.
Nutrition Facts : Calories 21 kcal, ServingSize 100 g
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.
SMOKED BRISKET RUB RECIPE
This brisket rub recipe is derived from award-winning products developed by barbecue pitmasters themselves. However, just as important as mastering the art of cooking the brisket to tender, juicy perfection, you must also master the art of the perfect brisket rub
Provided by cavetools
Categories Side Dish
Number Of Ingredients 11
Steps:
- Add the chilies, salt, garlic, black pepper, white pepper, onion, coriander, shiitake mushroom powder, sugar, coffee, and other spices into a medium bowl.
- Thoroughly mix the spices together until they are well combined.
- Apply the rub to the brisket, just enough to coat it evenly, and then massage it in on each side.
- Smoke, grill, or oven bake the brisket until it is cooked to the desired doneness.
- This recipe is enough to evenly coat one 6/12 to 7 pound flat cut brisket.
Nutrition Facts : Calories 483 kcal, ServingSize 170 g
CLASSIC BEEF BRISKET
Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.
Provided by Barbara
Categories Entree Main Course
Time 4h10m
Number Of Ingredients 10
Steps:
- Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
- Refrigerate brisket overnight or for several hours.
- Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
- Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.
- Let meat rest for 10 minutes before cutting or serving.
Nutrition Facts : Calories 380 kcal, Carbohydrate 6 g, Protein 49 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 814 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BRISKET RUB
This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I'm not kidding when I say it is the best brisket rub around!
Provided by Susie Bulloch (heygrillhey.com)
Categories Seasonings
Time 5m
Number Of Ingredients 6
Steps:
- Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
- Use or store. This rub can be stored in an airtight container for up to a month.
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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.
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- Brisket Brown Sugar Rub. Smoked barbecue brisket works great with sweet flavors. This brisket brown sugar rub starts with brown sugar (choose a dark brown sugar for added molasses flavor) and then picks up the salt and seasoning that finish off a good rub.
- Easy Brisket Rub. This easy brisket rub is built on the basics of barbecue. The combination of paprika, sugar, and salt give it the color and the flavor effect you want while the garlic and onions powders, as well as oregano, add depth.
- Texas-Style Brisket Rub. This brisket rub has the spicy heat that makes Texas-style barbecue rub great. You can add sugar to this rub if you want to cut the heat a bit, but what makes it Texas-style is the spice.
- Barbecue Brisket Rub. This barbecue brisket rub starts with a good portion of salt, but don't worry—by using a coarse salt, it will absorb more slowly into the meat without picking up too much of the saltiness.
- Chipotle Dry Rub. Chipotle chilies add a smokey heat that is perfect for brisket. Use dried chipotles to keep this chipotle dry rub dry. (You can buy chipotle chili powder but it is a bit more expensive.)
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- Use immediately or store rub in an airtight container in the cupboard for 3 months. Check on it every so often to make sure that the brown sugar has not hardened or dried out. Give it a good stir and secure the lid.
- To use: Apply a liberal amount all over the brisket. Cook as directed. Discard any rub that has come into contact with raw meat or moisture.
SMOKED BRISKET WITH DRY RUB (PALEO/WHOLE30) - EAT THE GAINS
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- Make your dry rub mixture. In a small bowl, add salt, pepper, garlic powder, smoked paprika, cumin, and cayenne pepper and mix well to combine. Pat dry brisket. Rub spice mixture all over the brisket, making sure to evenly coat. Wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge.
- The next morning, combine the broth and apple cider vinegar in a small spray bottle and set aside.
- Start your Traeger or wood pellet grill per the instructions and set on smoke. Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with the broth/ACV mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat. Be patient!
- Remove meat and let rest for at least 30 minutes. I like place foil loosely over it or we have wrapped it in parchment paper, wrapped in in a towel, and placed in a cooler to rest. The cooler allows it to stay warm. Thinly slice and serve with sides of choice!
BRISKET RUB RECIPES: LOW CARB AND MORE WAYS TO SPICE YOUR MEAT
From wideopeneats.com
- Authentic Texas-Style Dry Rub. This dry rub recipe features paprika, kosher salt, garlic powder, onion powder, black pepper, parsley, cayenne pepper, cumin, coriander, and so much more.
- 6-Ingredient Brisket Rub Recipe. This recipe only calls for kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground coriander.
- Low-Carb Texas Rub. This recipe is specifically meant to be more low-carb than others and includes cayenne pepper and dried oregano. You store all the ingredients in an airtight container until ready for use.
- Brisket Rub Recipe with Mustard Powder. If you're a mustard powder fan, this recipe from Dinner at the Zoo is for you. It's got a bunch of brown sugar, too, and just 12g carbohydrates and 9g sugar.
- Emeril's Texas-Style Smoked Brisket. You know this one will be good. The recipe includes a dry rub mix that features chili powder and dry mustard. You can follow the brisket recipe, too, or just stick to the part about the spice blend.
- Lisa Bryan's Brisket Dry Rub. This spice rub includes 3 tablespoons of maple sugar. Yum! See the recipe here.
- Brown Sugar Rub. Like brown sugar? You'll love this one. This great rub has 1/2 cup brown sugar and suggests sea salt as one of the ingredients. You won't need barbecue sauce when you're done with this one.
- Angry Texan Brisket Rub. This one even has a fun name! It features cracked black pepper, granulated garlic, and two teaspoons of ancho chili pepper. See the recipe.
- Food Network Beef Brisket Rub #1. Dried oregano leaves and coarse black pepper go into this rub you can use to cook brisket for a small army.
- Smoked Brisket Rub Recipe. Unlike a few of the other entries, this one actually has white sugar as one of the ingredients. Check out the recipe.
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