Ingredients: |
Ingredients: Rub: 2 tbsp paprika
1 tbsp packed brown sugar
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp sugar
1 ½ tsp coarsely ground black pepper
2 tsp salt
1 tsp ground red pepper
In small bowl combine all rub ingredients. Rub mixture over meat, pressing into meat surface. Covers about 7 to 10 lbs of meat.
Au Jus Sauce: 1 pkg of French’s or McCormick Au Jus Sauce
1 cup of Moore’s Marinade
1 tbsp Frank’s Hot Sauce
2 cans (28oz) Beef Broth
3 tbsp melted bacon grease
1 tbsp mesquite liquid smoke
Make the Au Jus Sauce according to the package directions only substituting the marinade and beef broth for the water they call for. Mix in the rest of the ingredients and simmer for 15 minutes.
Pop’s BBQ Sauce: 2 cups ketchup
½ cup water
½ cup apple cider vinegar
¼ cup brown sugar
3 tbsp prepared yellow mustard
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cayenne pepper
Combine all ingredients in a saucepan over low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in a airtight container and refrigerate. Sauce will be better if allowed to sit for a day.
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Directions: |
Directions:Cooking a brisket is more of an art than a recipe, but here are some of his best tips that can help you:
1. We inject the brisket the night before and let it rest in the fridge.
2. Its a muscle, so let it come to room temperature before smoking it. Rub it with the rub mix recipe, and cook it fat side up. Fat side up will help to keep the meat moist by letting it flow down through the brisket as it's rendering.
3. Wood is important. Its easy to over smoke a brisket. If you've ever had it, it will draw your mouth up like a prune. Pop uses oak, hickory, or pecan to smoke his briskets. Even though mesquite is plentiful in Texas, it burns too hot for slow smoking. 5 hours on the smoking will give you all you want.
4. After that he seals it up in foil, pours the remaining amount of the injection fluid over it. Now it can be cooked in the oven or on your smoker at 225º for about 15 hours. Wrapped like this, and with the fat in the meat that it's rendering, you don't have to worry about drying it out, burning, or over cooking. It will be the juiciest tasting brisket anyone has ever eaten.
5. Above all, you can't rush a brisket and all are different. It's a muscle that has to be cooked until it does what we call "giving up the ghost." Plan 24 hours for the perfect brisket. It's done when it's done, otherwise select another meat to grill for your dinner.
6. When you're finished smoking it, let it rest at least 30 minutes to rest. This will cause the juicing cycle to reverse and draw the juices back into the brisket.
7. When serving, slice across the grain and if you have any left you can moisten the meat with the drippings or the Au Jus juices. It is easier too determine the grain of the meat before it is cooked. To help with this Pop will sometimes cut a piece off in the direction of the grain (when he's trimming off the fat before injecting) to guide him when he's carving. Slicing with the grain will cause the meat to crumble, good for chopped BBQ sandwiches. For good slices, slice against the grain. Slice only what you are serving and then re-wrap. This will help preserve the moistness of the brisket. Slicing it all will cause it to dry out. |
Personal
Notes: |
Personal
Notes: As many can attest to, this brisket can travel just fine and stay warm and moist. Take a cooler and line it with blankets or towels. Leave the brisket in the pan sealed tight with foil. Another layer of towels on top, close, and load her up. Pop finished a brisket, drove it 6 hours to Galveston, took it out to slice, and it was still steaming. Every year Pop takes his brisket out to the Tolar reunion at the Mt. Pleasant cemetery where his mother rests. These are generations of country folk here that have years of experience and a taste for BBQ. They all line up at Pop's table when he starts carving his brisket. Happy Smokin' !!!!!!
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This recipe for Pop's Brisket Fixin's is from