One thing that has turn into a family favorite at our house is smoked beef brisket. After a nasty experience trying to smoke brisket a few decade ago, I had given up on it. Andrew, my son, asked me a couple of years back why I by no means smoked brisket. I informed him I didn’t have the arrogance to do it on account of my first failed attempt. He responded with a basic “name you out” remark. “Dad, you write a nationally syndicated column referred to as BBQ My Approach. Don’t you assume it is best to be capable of smoke a brisket?” I knew he was right, so after fairly a little bit of apply, whereas not a complete BBQ skilled on smoking brisket, I’ve grow to be pretty good at it.
For me, the secret’s endurance and the rub. And for those who don’t need to smoke a brisket, you need to use the next rub and sluggish prepare dinner it overnight at 225 levels within the oven. While inferior to a smoked brisket, it’s still superb with this rub. I’ve tweaked the rub recipe over time, and my household now will get upset with me if I recommend an alternate technique of seasoning. By the best way, this rub is incredible on steaks too.
Dave’s Brisket Rub
1/2 cup Kosher salt
half cup coarse black pepper
1/2 cup paprika
1/4 cup dried oregano
2 tsp ground cumin
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