DRY RUB BRISKET EMERILS

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DRY RUB BRISKET EMERILS image

Categories     Beef     Rosh Hashanah/Yom Kippur     Dinner

Yield 6

Number Of Ingredients 17

Ingredients
1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows
Directions
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-texas-style-smoked-brisket-recipe/index.html?oc=linkback

Steps:

  • Remove the meat from the refrigerator and let come to room temperature. brown on both sides.. pour over barbecue sauce. Cook in oven at 325-350 3 hr +/-+t for 6-8 hours or 225 for 6-8 hours continue to marinate with sauce.

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