Best Brisket EVAH!!

Wednesday, May 18, 2011

Being from the south and all, we love us some bar-b-que.  This recipe makes for a perfectly tender fall apart brisket that is perfect for leftovers!  Mixed with potato salad and some beans and you can't go wrong!! 

5 pound brisket, trimmed
1/4 cup olive oil
3 Tablespoons Kosher or Sea Salt
2 teaspoons fresh cracked black pepper
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic
1 teaspoon cumin

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.

 Place brisket fat side up in a large disposable aluminum pan and place in the center of the grill.  Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours.  Could also be slow cooked in the oven if necessary.

Don't forget a good ole southern dessert!!


Rachel said...

Jenny, that picture is positively mouthwatering! YUMMY, indeed ;-) We Texans do love our fall apart briskets!

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