River City Rub's Brisket


 

Joan

TVWBB Honor Circle
River City Rub's Brisket

1/2 cup SOY SAUCE
1/2 cup Worcestershire Sauce
7 to 8 lb. brisket flat
1 cup of River City Brisket Rub (recipe below)
OLIVE OIL

1. In a small bowl, mix the SOY SAUCE and Worcestershire sauce together and spread evenly over the flat. Then lay down an even coat of OLIVE OIL and sprinkle rub over the meat, coating both sides.
2. Get smoker to an internal temperature of 225F. Place meat on smoker and add wood immediately. (Be careful not to use too much wood when cooking a brisket. It doesn't requite a lot of wood to get a good smoked flavor. Two or three chunks of your favorite wood will be more than enough.) Cook meat for about 1 1/2 hours per pound.
3. After about 7 hours, or when meat reaches about 160F, wrap in foil. Cook for the remaining allotted time until the internal temperature reaches 195F.
4. Slice brisket in 1/4" pieces across the grain and serve with or without barbecue sauce. Serves 10 to 12

River City Brisket Rub
1/2 cup paprika
2 TB. BROWN SUGAR
2 TB. chili powder
2 TB. onion powder
2 TB. kosher salt
2 TB. black pepper
1 TB. dry mustard
1 1/2 tsp. red pepper
Makes about 3/4 cup rub

Source: "Big Daddy's Zubba Bubba BBQ" - Rick Marx

All I will say is that it was 'DELICIOUS"
 

 

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