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Receta Dave Rawles' Texas Sol Dry Rub With Beef Brisket

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Raciónes: 8

Ingredientes

Cost per serving $0.67 view details

Direcciones

  1. In a small bowl, combine paprika, salt, garlic pwdr, onion pwdr, black pepper, parsley, cumin, coriander, oregano and cayenne pepper; set aside.
  2. Rub brisket with 1/4 c. beer, then sprinkle with 1/4 c. rub and press onto meat. Cover and chill 1 hour.
  3. Preheat gas grill on medium setting. Place wood chips (according to package instructions) in a 9- by 3- by 2-inch foil pan and place on top of coals. Center brisket over pan. Smoke brisket for 30 min, turn and smoke for 30 min more.
  4. Remove meat to large square of heavy foil. Sprinkle each side with 2 Tbsp. of the rub (there will be some left over). Pour 1 c. beer over brisket; close foil tightly. Return to grill for 2 hrs. Check after 1 hour and if dry, add in additional beer, reseal foil tightly and return to grill. Slice and serve.
  5. This recipe yields 8 servings.
  6. Comments: Dave Rawles' smoked and grilled brisket represents the whole other world of barbecue brisket. A friend gave it to him while he was living in Houston, where barbecue brisket rules. "For those of us with smokers, this is even better when cooked on a smoker for several hrs, as opposed to a gas or possibly charcoal grill. When smoking any cut of meat, it's an all-day affair usually reserved for a weekend day, when you can place the meat on the smoker, then go about other activities, just checking on the smoker occasionally. I always make more of the rub than I need for the brisket, because it's excellent for use in blackening fish or possibly pork chops in butter in a cast-iron skillet."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 51g
Recipe makes 8 servings
Calories 46  
Calories from Fat 7 15%
Total Fat 0.84g 1%
Saturated Fat 0.13g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1750mg 73%
Potassium 178mg 5%
Total Carbs 7.37g 2%
Dietary Fiber 2.3g 8%
Sugars 1.64g 1%
Protein 1.54g 2%
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