Friday, June 26, 2009

Brisket Recipe

I promised some people I would post my brisket recipe so here goes: This is designed for a 6 lb brisket. When I cook a box of briskets for a large group I cut my briskets to this size.

Dry Rub:
  • 4 TBS - Coarse Sea Salt
  • 4 TSP - Minced Garlic
  • 4 TSP - Smoked Paprika
  • 2 TSP - Coarse Black Pepper
  • 2 TSP - Chili Powder
  • 1 TSP - Cayenne Pepper

Cooking Procedure
DO NOT TRIM BEEF - We Will Trim Before Serving!
  1. Cover Meat In Dry Rub
  2. Cook Uncovered on Grill for 1 Hour at 350
  3. Wrap in 3 Layers of Heavy Duty Aluminum Foil
  4. Roast Wrapped for 6 Hours at 225
  5. Uncover in pan to preserve drippings
  6. Return to Grill at 350 for 45 Minutes - Basting every 10 minutes with drippings
  7. Return to Pan and wrap in towell for 30 minutes before serving

Serving Instructions
  1. Trim Fat
  2. Slice Thin Diagonals
  3. Serve with White Bread and Jalapenos.

2 comments:

Anonymous said...

The recipe works...I had the pleasure of tasting the end results, the brisket was great, very tender, with great taste.

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