BBQ Beef Brisket with wet-dry rub
 

BBQ Beef Brisket with wet-dry rub

Wet/Dry Brisket Rub

4 Tbsp brown or turbino sugar
2 Tbsp seasoning salt
1 Tbsp chili powder
1 Tbsp Onion powder
1 Tbsp Garlic powder
1 Tbsp black pepper
1 tsp cayenne pepper
4 Tbsp Worcestershire Sauce
5-lb to 10-lb beef brisket

Combine dry ingredients. Rub Worcestershire sauce over entire surface of
brisket. Rub dry ingredients over entire surface of brisket. Place in
covered roasting pan, fat side down. Refrigerate for 24 hours. Place
brisket in BBQ smoker, fat side up. Smoke with hickory at 240-250F about
60-70 minutes per pound. Wrap in foil when brisket reaches 160 -165F
internal temperature. Continue cooking at about 250F until foiled brisket
reaches 185 -195F internal temperature and a fork can easily be inserted
into meat. Remove from smoker and allow foiled brisket rest in cooler for
about 2 hours. Slice the brisket across the grain and serve.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/