The Ultimate Brisket Rub Recipe For Your BBQ Adventure

Brisket Rub Recipe

Brisket Rub Recipe

Welcome to the flavorful world of brisket rubs! If you’re a fan of BBQ and smoking, you’re in for a treat. In this article, we’ll explore the rich history of this mouthwatering recipe, the step-by-step instructions to prepare it, a list of essential ingredients, calorie details, cooking time, and more. So, let’s dive into the smoky goodness of brisket rubs!

The Origins of Brisket Rub:

Brisket rub, a staple in BBQ culture, traces its roots to the southern United States. Texas, in particular, is renowned for its love affair with brisket. This slow-cooked, smoky delicacy has been perfected through generations, making it a classic choice for meat lovers worldwide.

Brisket Rub Recipe

Brisket Rub Recipe

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If you're a fan of BBQ and smoking, you're in for a treat. In this article, we'll explore the rich history of this mouthwatering recipe.
Course Side Dish
Cuisine American
Servings 10
Calories 300 kcal

Equipment

  • A smoker or grill
  • Wood chips or chunks (hickory or mesquite for that classic smoky flavor)
  • Aluminum foil
  • Meat thermometer
  • A large mixing bowl
  • Plastic wrap

Instructions
 

  • Preparation: Start by preparing the rub. In a mixing bowl, combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, cumin, and chili powder. Mix them thoroughly to create your flavorful rub.
  • Applying the Rub: Place your beef brisket on a clean surface and generously apply the rub all over the meat. Ensure every inch is well-seasoned. Use your hands to massage the rub into the meat, so it forms a delicious crust.
  • Resting Time: Wrap the brisket in plastic wrap and refrigerate it for at least 4 hours or overnight. This allows the flavors to meld into the meat.
  • Smoking Time: Preheat your smoker or grill to 225-250°F. Add wood chips or chunks for that smoky goodness. Place the brisket on the grate, and insert a meat thermometer into the thickest part. Smoke it for about 60 minutes per pound or until the internal temperature reaches 195-205°F.
  • Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.

Video

Keyword Brisket Rub Recipe

Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.

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YouTube Video Credits:
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