Dry Rub Brisket Emerils Food

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.

PORK, BRISKET, OR SEAFOOD DRY RUB

Steps:

• In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.

EMERIL'S SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

KANSAS CITY BBQ RIB/BRISKET RUB

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.

EMERIL LAGASSE SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.
• Can be stored in an air tight container for six months or so.

PASSOVER BRISKET BY EMERIL

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
• Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
• Reduce oven temperature to 350 degrees F.
• Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
• Set onions aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients.
• Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.
• Remove brisket to a carving board and slice.
• Strain reserved cooking liquids and pour over sliced brisket.
• Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.).