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Ingredientes
- 8 lb Beef brisket, trimmed
- 3/4 c. Paprika
- 1/4 c. Grnd black pepper
- 1/8 c. Salt
- 1/2 Tbsp. Salt
- 1/8 c. Sugar
- 1/2 Tbsp. Sugar
- 1/8 c. Chili pwdr
- 1/8 c. Garlic pwdr
- 1/2 Tbsp. Cayenne pepper
Direcciones
- Prepare the grill or possibly cooker for the indirect heat method. Trim the brisket fairly but leave the fat cap on the top in place, up to 1/2 inch in thickness.
- Mix all of the dry ingredients till blended to create a rub. Rub the brisket completely with the spice mix. Place the brisket, fat side up on the grid. Cover.
- The cooking temperature should be at 225 degrees so lighted charcoal may be required depending on the unit which is being used. Place a few chunks of Oak to the warm coals during the cooking process. Depending on the weather conditions outside, figure on an hour to and hour and a quarter per lb. for cooking times. When completely cooked, remove from the grill and let it cold for approximately 20 min prior to slicing. Slice against the grain and serve with your favorite BBQ sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 151 | 40% |
| Total Fat 16.82g | 21% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 1653mg | 69% |
| Potassium 931mg | 27% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.79g | 3% |
| Protein 45.53g | 73% |
