Dry Rub Beef Brisket Recipes

BIG BAD BEEF RUB RECIPE

Steps:

• Prep. Mix the ingredients together in a bowl.
• If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
• Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

DRY RUB SMOKED BRISKET

Steps:

• Combine ingredients in a bowl and mix together.
• Apply rub over brisket, ensuring that you cover all of it completely.
• Cover and place in the fridge and let sit overnight.
• Start your smoker using either hickory or mesquite bricks (or your favourites). Bring the smoker up to 225 degrees farenheit.
• Wait until smoker starts producing smoke and then place the brisket into the smoker.
• Smoke for approximately 6 hours or until done (see safe temperatures in post).
• Remove from smoker, cover and let sit while preparing the rest of your meal (approximately 10-15 minutes).

DRY RUB BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place the brisket in a glass baking dish, fatty-side down.
• Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
• Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
• Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

BEEF BRISKET RUB #1

Steps:

• Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

AWESOME BEEF BRISKET DRY RUB

Steps:

• 1. Mix all the ingredients together... I told you this was easy.
• 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
• 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
• 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
• 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
• 6. Keep the faith and keep cooking.

BEEF DRY RUB

Steps:

• Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
• reserve some rub to add to your mop if you make one.

BRISKET RUB RECIPE

Steps:

• Mix all of the ingredients together. Stir in an airtight container until ready to use.
• Brisket rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.

BEEF BRISKET IN THE OVEN

Steps:

• NOTE: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors and tenderize from the dry rub overnight will give you a much better result.

THE BEST TEXAS BRISKET RUB

Steps:

• Firstly, you're going to pick your brisket. Emphasis on PICK.
• The three options for good meat is Prime, Choice, and Select.
• It's good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.
• Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
• You won't have to hassle with uneven chops, and the raw fat will keep the meat moist.
• Choose your dry rub ingredients from the selection above - Texas-Style, Traditional, or Chuck Wagon.
• Mix the ingredients together in a plastic container or a medium bowl​ (each recipe is suitable for a brisket between 5-10 lbs.)
• Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
• While not ideal for rugged meats, it comes in handy for those rainy days you didn't bank on, when you've got your meat thawed and in danger of spoiling.
• Begin with a 350 degree oven, and cook time until your meat is savory and brown.
• Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

EMERIL'S TEXAS-STYLE SMOKED BRISKET

Steps:

• Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
• Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
• Remove the meat from the refrigerator and let come to room temperature.
• Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
• (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
• Serve with Barbecue Sauce on the side for dipping.
• In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ROBERT'S BRISKET RUB

Steps:

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