TEXAS DRY RUB
Make and share this Texas Dry Rub recipe from Food.com.
Provided by beretta92_fs2003
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl.
- Store in a air tight jar.
Nutrition Facts : Calories 453.9, Fat 7.6, SaturatedFat 1.2, Sodium 14156.1, Carbohydrate 103.3, Fiber 20.9, Sugar 63.3, Protein 10.9
SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
TEXAS STYLE DRY RUB
Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)
Provided by swissms
Categories Southwestern U.S.
Time 5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together. Store in air tight container until ready to use.
BEST BBQ RUB IN TEXAS
An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket.
Provided by HOLLYKH
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Nutrition Facts : Calories 30.1 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1925 mg, Sugar 3.7 g
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