Spicy Brisket Rub Food

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.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

SPICY BBQ BRISKET

Steps:

• Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
• Meanwhile, for the brisket: Combine the brown sugar, chile powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.
• Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
• Meanwhile, for the mop: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
• When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
• Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.

SPICY BRISKET RUB RECIPE

Steps:

• Place the peeled garlic cloves into the bowl of a food processor. Pulse the cloves until they are finely chopped. Place the chopped garlic into a small bowl. Keep the food processor aside for use again.
• Heat the oil in a large pan over medium heat. Add the sliced onions to the oil and toss to coat the onions. Cook the onions, stirring occasionally for about 8 minutes. They will be soft and starting to turn golden brown.
• Add the chopped garlic to the softened onions and stir them in with the onions. Lower the heat slightly and cook the garlic with the onions for about 3 minutes.
• Add in the Urfa chili flakes, adobo, Sichuan pepper and chipotle pepper and stir them into the onions. Cook the mixture for another two minutes.
• Pour in the cider vinegar and increase the heat to medium-high. Bring everything to a simmer and cook for about 5 minutes, until the liquid is reduced a bit and the mixture is thickened.
• Let the mixture cool a bit and then transfer to the bowl of the food processor. Blend the mixture until it is smooth. Stir in the oregano leaves.
• Transfer the mixture to a heat-proof bowl and allow it to cool. It can be stored in the fridge, covered for up to 3 days.
• Trim and prepare the brisket or meat you are using, and place it in on a large, foil-lined pan. Spread the rub over the entire surface of the meat, turning it to coat all sides. Rub the rub in well.
• Cover the meat and allow it to marinate overnight. Prepare the meat according to your recipe.

SWEET AND SPICY BARBECUED BRISKET

Steps:

• Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
• Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

SPICY BEEF BRISKET

Steps:

• Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.

ROBERT'S BRISKET RUB

Steps:

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