Daily Special: Brisket

Brisket Rub

4 oz Brown Sugar

4 oz Chili Powder

4 oz Smoked Paprika

2 oz Garlic Powder

2 oz Onion Powder

2 oz Black Pepper, butcher grind

1 oz Cumin, ground

1 oz Mustard, dry

½ oz Cayenne Pepper

 

M.O.P.:

Combine all ingredients in a stainless steel bowl and mix together thoroughly.  Rub liberally over entire outside of brisket surface.  Smoke time depends on size of the brisket and at what temperature the brisket is smoked.

 

Brisket Sauce

1 Tblsp Olive Oil, Extra Virgin

2 cups Ketchup

2 cups Brown Sugar

2 Tblsp. Mustard, Dijon

1 Tblsp. Garlic, trimmed and chopped fine

 1 Tblsp. Worcestershire Sauce

½ tsp. Cayenne Pepper

 

M.O.P.:

In a large sauté pan, heat the oil and sweat the garlic over medium heat.  Once translucent, add the mustard and brown sugar.  Cook until sugar is melted.  Continue adding the ketchup, Worcestershire sauce and the cayenne pepper.  Turn the heat down to a low simmer and cook for 10-15 minutes.  The sauce will be a shiny glaze and is perfect for all smoked meats…..especially brisket.

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