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Ingredientes
- 8 to 10 pound beef brisket
- Smokin' Summer Spice Dry Rub
- Makes about 2 cups dry rub.
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 6 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground nutmeg
- 1 tbsp ground oregano
- 1 tbsp ground thyme
- 1 tbsp ground coriander
- 2 tbsp dry mustard powder
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- Mix together well and store any unused dry rub in an airtight container in a cool place.
- If you are using your gas grill to smoke your brisket, place the meat on one side
- of the grill and use the burner or burners on the opposite side so that
- it is not directly over heat. Regulate the gas to keep the temperature
- at about 225 degrees for slow barbequed flavor. The same technique can also be
- used with a charcoal grill, just keep the charcoal on one side and the
- meat on the opposite side. You will only need a small amount of charcoal to create 225 degrees F in a large covered BBQ.
- Add the smoke flavor by soaking hardwood chips like mesquite, apple,
- cherry or hickory in warm water for about a half hour. Several
- handfuls will do. Wrap a handful of the soaked wood chips in a double layer of heavy
- duty aluminum foil and poke only two holes in the foil, one at either
- end to allow the smoke to escape. On a gas grill, I place the foil
- packets in a
- vegetable grill pan so that the packet is not sitting directly on the
- gas burner. On a charcoal grill, simply toss the packet directly onto
- the hot coals. You can add more soaked wood chip packets as they burn
- out,
- it all depends on how much smoke favor you wish to add. Four to six of
- these packets should be enough for smoked beef brisket, depending on how long
- you cook the meat and how much smoked flavor you prefer.
- Be sure to let the brisket rest for 15 -20 minutes before slicing thinly against the meat grain to serve.
- Molasses BBQ Sauce
- One 14 ounce can plain tomato sauce
- 1/4 cup apple cider vinegar
- 1/2 cup molasses
- 1 tsp ground ginger
- 1 tsp chipotle powder
- 2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tsp cayenne pepper (optional or to taste)
- 1 tbsp ground fennel seed
- 1 tsp freshly ground black pepper
- 1 tablespoon ground dry oregano
- ½ tsp kosher salt
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 12 servings | |
| Calories 520 | |
| Calories from Fat 185 | 36% |
| Total Fat 20.68g | 26% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 2280mg | 95% |
| Potassium 1373mg | 39% |
| Total Carbs 31.14g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 19.68g | 13% |
| Protein 52.33g | 84% |
