Tricked Up Brisket Rub Recipes

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BRISKET



Brisket image

Provided by Food Network

Time 14h55m

Yield 4 to 6 servings

Number Of Ingredients 7

11 tablespoons ground pepper
7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
One 10- to 12-pound beef brisket
1 cup pickle juice
1 cup mustard

Steps:

  • For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
  • For the brisket: Preheat a smoker for cooking at about 225 degrees F.
  • Trim the fat on the brisket down to 1/4 inch.
  • Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours.
  • Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes.

BRISKET RUB



Brisket Rub image

This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I'm not kidding when I say it is the best brisket rub around!

Provided by Susie Bulloch (heygrillhey.com)

Categories     Seasonings

Time 5m

Number Of Ingredients 6

2 Tablespoons coarse kosher salt
2 Tablespoons coarse black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
2 teaspoons ground coriander

Steps:

  • Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
  • Use or store. This rub can be stored in an airtight container for up to a month.

Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DRY RUB SMOKED BRISKET



Dry Rub Smoked Brisket image

Nothing beats a good smoked brisket and this dry rub smoked brisket recipe is no exception. If you are a fan of smoked meats like I am, you're going to love the taste of this so much it'll have you rushing to the grocery store for a nice brisket in no time!

Provided by Karlynn Johnston

Categories     Main Course

Time 18h10m

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons smoked paprika
2 tablespoons flaked sea salt
1 tablespoons garlic powder
1 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon red chili flakes (optional)
1 brisket, 6-8 lbs

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).

Nutrition Facts : Calories 391 kcal, Carbohydrate 9 g, Protein 47 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 140 mg, Sodium 1945 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

AUTHENTIC TEXAS-STYLE BRISKET DRY RUB RECIPE



Authentic Texas-Style Brisket Dry Rub Recipe image

This Texas brisket rub is a great way to spice up not only brisket but also other proteins. Store in an airtight container for a few months.

Provided by Derrick Riches

Categories     Entree     Dinner     Spice Mix

Time 5m

Number Of Ingredients 13

5 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ​hot chili powder
1 teaspoon dried oregano
Optional: 1/2 cup brown sugar
1 beef brisket, trimmed

Steps:

  • Gather the ingredients.
  • In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.
  • Pat the brisket dry on all sides using paper towels.
  • With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.
  • Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 951 mg, Sugar 0 g, Fat 1 g, ServingSize 1 cup (12 servings), UnsaturatedFat 0 g

BEEF BRISKET RUB #1



Beef Brisket Rub #1 image

Provided by Food Network

Categories     main-dish

Time 5m

Yield about 1/4 cup

Number Of Ingredients 7

2 tablespoons kosher or coarse salt
2 teaspoons coarse black pepper (use fresh cracked pepper)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1/2 teaspoon ground cumin
1 teaspoon granulated garlic

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.

DRY RUB BEEF BRISKET



Dry Rub Beef Brisket image

Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy.

Provided by frankosaurus

Categories     Main Dish Recipes     Roast Recipes

Time 5h15m

Yield 10

Number Of Ingredients 6

1 (5 pound) beef brisket
3 tablespoons Montreal steak seasoning
1 tablespoon red pepper flakes
½ cup beef stock
¼ cup lemon juice
1 tablespoon liquid smoke

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.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 2.1 g, Cholesterol 93.2 mg, Fat 32.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 891.1 mg, Sugar 0.4 g

ROBERT'S BRISKET RUB



Robert's Brisket Rub image

This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.

Provided by Brnagin4

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 21

Number Of Ingredients 9

¼ cup brown sugar
¼ cup sweet paprika
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried savory
2 teaspoons cayenne pepper

Steps:

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

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g

PORK, BRISKET, OR SEAFOOD DRY RUB



Pork, Brisket, or Seafood Dry Rub image

Provided by Robert Irvine : Food Network

Time 10m

Yield about 10 ounces

Number Of Ingredients 11

2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1 teaspoon ginger powder
1 teaspoon ground cumin
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons light brown sugar
1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
1 tablespoon coarsely ground black pepper
2 tablespoons dry mustard (recommended: Coleman's)

Steps:

  • In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.

THE BEST TEXAS BRISKET RUB



The Best Texas Brisket Rub image

For those who love grilling, smoking, and the flavor of the outdoors, there is never a bad time for a Texas-sized hunk of meat packed with savory spices. A delectable, carefree meat for summer hosting, while also warm and hearty for crisp autumn or winter afternoons.

Provided by cavetools

Categories     Side Dish

Number Of Ingredients 8

1/2 Cup Paprika
1/4 Cup Kosher salt
1/4 Cup Sugar
1/4 Cup Brown sugar
1/4 Cup Cumin
1/4 Cup Chili powder
1/4 Cup Fresh cracked black pepper
2 Tbsp Cayenne pepper

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.

Nutrition Facts : Calories 21 kcal, ServingSize 100 g

BRISKET RUB



Brisket Rub image

Provided by Robert Irvine : Food Network

Categories     condiment

Time 15m

Yield About 8 cups

Number Of Ingredients 16

1 cup paprika
1/2 cup coriander seeds
1/2 cup fennel seeds
1/2 cup black peppercorns
1/4 cup allspice berries
1/4 cup chile powder
1/4 cup whole cloves
1/4 cup curry powder
1/4 cup mustard powder
1/4 cup white peppercorns
6 star anise pods
1 cup garlic salt
1 cup kosher salt
3/4 cup brown sugar
1/2 cup celery salt
1/2 cup onion powder

Steps:

  • Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
  • Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

TRICKED-UP BRISKET RUB



Tricked-Up Brisket Rub image

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

Provided by Elizabeth Karmel

Categories     No-Cook     Backyard BBQ     Spice     Summer     Tailgating

Yield Makes about 3/4 cup

Number Of Ingredients 9

1/4 cup Hungarian paprika
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoons cumin
2 tablespoons dried chipotle chile powder
1 tablespoon freshly ground pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder

Steps:

  • Combine all ingredients in a bowl; mix well. Store rub in an airtight container

SLOW-COOKED TEXAS BEER BRISKET



Slow-Cooked Texas Beer Brisket image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.

Provided by Elizabeth Karmel

Categories     Beer     Backyard BBQ     Dinner     Brisket     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 8 to 10 servings

Number Of Ingredients 4

1 (7 to 9 pound) beef brisket, untrimmed
1/2 cup Lockhart Dry Rub , Tricked-Up Brisket Rub , or favorite barbecue rub
1 bottle beer
Post oak or oak wood chips, soaked in water for 30 minutes

Steps:

  • Grilling Method: Indirect/Medium-Low Heat
  • Sprinkle brisket liberally with the rub of your choice.
  • Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
  • Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
  • Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.

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