Brisket With Bob Tallmans Rib Rub Food

DRY RUB BEEF BRISKET

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.

SMOKED BRISKET RUB RECIPE

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.

DRY RUB FOR CHICKEN, RIBS OR BRISKET

Steps:

• Combine all ingredients thoroughly.
• Rub onto the meat.
• Wrap tightly with plastic wrap, and refrigerate for a minimum of 8 hours overnight is even better).
• Refrigerate or freeze any leftovers in an airtight container.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

BRISKET RUB

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.

KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)

Steps:

• A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
• Sprinkle the chopped onions in the bottom of the pan.
• In a small bowl or cup mix together all rub ingredients.
• Rinse brisket under cold water, then dry with a paper towel.
• Rub the brisket lightly with vegetable or Canola oil.
• Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
• Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
• Cover tightly with foil and place in the fridge.
• The following morning turn the brisket over to fat side up.
• Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
• With clean hands, rub the sauce all over the top of the brisket.
• Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
• Set oven to 325 degrees.
• Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
• Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
• Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
• Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
• Delicious!

BRISKET WITH BOB TALLMAN'S RIB RUB

Steps:

• Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub.
• I also use his Panhandle Pepper which is a blend of cowboy orange seasoning. This is a blend of garlic, onion, and orange oil. This is definitely the secret to the seasonings of the brisket.
• Wrap in foil and place it on the grill and cook for about 5 to 6 hours.