AL'S BRISKET Recipe
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Category: |
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Ingredients: |
Ingredients: 6-8 lb. beef brisket (do not trim fat)
1/2 c. sea salt
1/2 c. black pepper
1/2 c. white sugar
1/2 c. dark brown sugar
1/2 c. meat tenderizer (optional)
1/2 c. chili powder (important ingredient – don’t skimp or skip on the chili powder)
4 T. onion powder
4 T. garlic powder
1 bottle (3.5 oz) Wright’s® liquid hickory smoke
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Directions: |
Directions:Place brisket in roasting pan – fat side down. Pour one bottle of liquid smoke over the meaty portion and let it rest in liquid smoke for 5-8 hours before applying dry rub.
Mix dry ingredients well and apply 1/2 of the rub to the meaty portion of the brisket, rubbing it into the meat by hand using firm movements. Turn meat over and rub rest of mixture onto the fatty side. Leave the meat in this position – fatty side up. Cover and refrigerate for 6 – 12 hours.
Preheat oven to 250 degrees F. Remove from refrigerator and place in oven for 8-12 hours. Uncover, insert a meat fork. It should go in with little resistance and any juices that come out should be clear. Remove from oven and let it rest (covered) for 30 – 60 minutes to allow the meal to absorb the moisture.
After the meat has rested, pour off the fat and place meat on cutting board. Determine the direction of the grain in the meat. Brisket is composed of long muscle fibers that must be cut across the grain to enhance tenderness. Proper cutting technique is essential. |
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Personal
Notes: |
Personal
Notes: You won’t use all the rub for a 6-8 lb. brisket. Save the remaining rub for next time.
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