Best Lockhart Dry Rub Recipes

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SLOW-COOKED TEXAS BEER BRISKET



Slow-Cooked Texas Beer Brisket image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.

Provided by Elizabeth Karmel

Categories     Beer     Backyard BBQ     Dinner     Brisket     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 8 to 10 servings

Number Of Ingredients 4

1 (7 to 9 pound) beef brisket, untrimmed
1/2 cup Lockhart Dry Rub , Tricked-Up Brisket Rub , or favorite barbecue rub
1 bottle beer
Post oak or oak wood chips, soaked in water for 30 minutes

Steps:

  • Grilling Method: Indirect/Medium-Low Heat
  • Sprinkle brisket liberally with the rub of your choice.
  • Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
  • Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
  • Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.

LOCKHART DRY RUB



Lockhart Dry Rub image

**Editor's note:**The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .

Provided by Elizabeth Karmel

Yield Makes about 3/4 cup

Number Of Ingredients 3

1/2 cup Morton kosher salt
3 tablespoons coarsely ground black pepper
2 teaspoons cayenne pepper

Steps:

  • Combine all ingredients in a bowl; mix well. Store rub in an airtight container.

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