| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue ma, Barbman1 |
12 |
servings |
INGREDIENTS
| 7 |
lb |
Brisket; trimmed, flat cut |
| 1/2 |
c |
Mustard; any kind |
| 1/4 |
c |
Granulated garlic |
| 1/4 |
c |
Salt |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Black pepper |
| 1/4 |
c |
Chili powder |
| 3 |
tb |
Worcestershire sauce powder |
| 1 |
ts |
Cayenne pepper |
INSTRUCTIONS
RUB
Rub the meat completely with the mustard. And spices to a large
zip-lok bag, seal and shake until mixed. Place meat in bag and coat
with the rub. Refrigerate overnight.
Prepare the grill for the indirect heat method and remove the meat
from the bag and place on the grid. Smoke for 4-5 hours at 200
degrees or until internal temperature reaches 155-160 degrees, then
wrap in foil and finish cooking until internal temperature reaches
185-190 degrees.
Remove from grill and let meat cool for one hour prior to slicing.
Slice against the grain and serve BBQ sauce on the side.
Recipe by: Lola Rice-USA Smoke
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