| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue ma, Barbman1 |
16 |
servings |
INGREDIENTS
| 8 |
lb |
Beef brisket; trimmed |
| 3/4 |
c |
Paprika |
| 1/4 |
c |
Ground black pepper |
| 1/8 |
c |
Salt |
| 1/2 |
tb |
Salt |
| 1/8 |
c |
Sugar |
| 1/2 |
tb |
Sugar |
| 1/8 |
c |
Chili powder |
| 1/8 |
c |
Garlic powder |
| 1/2 |
tb |
Cayenne pepper |
INSTRUCTIONS
Prepare the grill or cooker for the indirect heat method. Trim the brisket
fairly but leave the fat cap on the top in place, up to 1/2 inch in
thickness.
Mix all of the dry ingredients until blended to form a rub. Rub the brisket
completely with the spice mixture. Place the brisket, fat side up on the
grid. Cover.
The cooking temperature should be at 225 degrees so lighted charcoal may be
required depending on the unit that is being used. Place a few chunks of
Oak to the hot coals during the cooking process. Depending on the weather
conditions outside, figure on an hour to and hour and a quarter per pound
for cooking times. When completely cooked, remove from the grill and let it
cool for approximately 20 minutes prior to slicing. Slice against the grain
and serve with your favorite BBQ sauce on the side.
Recipe by: Kathy Webb as written in On The Grill Magazine by Larry Gerb
Converted by MM_Buster v2.0l.
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