Best 4 Beef Brisket Rub Recipes
**Beef Brisket Rub: Savor the Smoky, Succulent Delight**
Indulge in the delectable symphony of flavors that is beef brisket, a culinary masterpiece that tantalizes taste buds and elevates any occasion. This versatile cut of meat, sourced from the lower chest of the cow, boasts a rich marbling that promises a tender, juicy experience with every bite. Embark on a culinary journey as we unveil a trio of exceptional beef brisket rubs, each imparting a unique character to this already extraordinary dish. Whether you prefer the classic allure of a traditional rub, the bold piquancy of a spicy rub, or the sweet and smoky embrace of a brown sugar rub, we have curated a collection of recipes that will transform your brisket into a mouthwatering masterpiece. Prepare to tantalize your senses and create a memorable dining experience that will leave your guests craving for more.
BEEF BRISKET RUB #1
Steps:
- Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.
DRY RUB BEEF BRISKET
Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy.
Provided by frankosaurus
Categories Main Dish Recipes Roast Recipes
Time 5h15m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place the brisket in a glass baking dish, fatty-side down.
- Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
- Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
- Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 2.1 g, Cholesterol 93.2 mg, Fat 32.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 891.1 mg, Sugar 0.4 g
BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE
Categories Beef
Number Of Ingredients 32
Steps:
- Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
BEEF BRISKET RUB BY MEAN CHEF
Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.
Provided by Julie in TX
Categories < 15 Mins
Time 5m
Yield 10 Tablespoons
Number Of Ingredients 13
Steps:
- Mix ingredients together and place in a shaker if you have one.
- Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
- Refrigerate at least overnight, until cooking time.
Tips:
- Choose the right cut of beef brisket: Look for a brisket that is well-marbled with fat throughout, as this will help keep it moist during the long cooking process.
- Trim the brisket: Remove any excess fat from the brisket before cooking, as this will help the rub adhere better and prevent the meat from becoming too greasy.
- Use a generous amount of rub: Apply a generous coating of rub to the brisket, making sure to get into all the nooks and crannies. This will help create a flavorful crust on the outside of the meat.
- Cook the brisket low and slow: Brisket is a tough cut of meat that requires a long, slow cooking process in order to become tender. Cook the brisket at a low temperature (around 225 degrees Fahrenheit) for at least 8 hours, or until the meat is fork-tender.
- Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Beef brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you choose to smoke it, braise it, or slow-cook it, following these tips will help you create a flavorful and tender brisket that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
