OCTOBER

OCTOBER

May 25, 2012

Texas Brisket....The One and Only Rub You Will Ever Need!


Memorial Day is generally associated with the start of the summer season and it has become a common tradition to inaugurate the outdoor cooking season on Memorial Day with a family barbecue!





This is THE "best of the best" Brisket rubs. You will not even use a knife, it comes out so tender! This recipe is from the "Cook em' Horns" cookbook! Now, I know, we must keep this a secret.... that those Texas Longhorns can actually cook up a good brisket. We thought the Aggies had that market cornered, didn't we! Your kitchen will call all those little darlings into dinner, as you will smell the most incredible barbecue aroma all day!





Best Texas Brisket
1 (4 to 5 pound) brisket
2 t. meat tenderizer
1 (4- ounce bottle) of Liquid Smoke
1 t. celery salt
1 t. paprika
1/4 t. nutmeg
1/4 t. onion salt
1 T. Brown Sugar

Sprinkle the brisket with  meat tenderizer. Cover with the Liquid Smoke. Cover and refrigerate overnight. The next day, sprinkle brisket with the mixture of dry ingredients and rub into the meat. Place the brisket, fat side up, in a baking pan, cover tightly with foil, and bake for two hours at 300 degrees F. Loosen the foil a bit, then continue baking for five hours at 200 degrees F. Remove meat from pan, and set aside for one hour before slicing, keeping the brisket loosely covered with the foil. Slice very thinly across the grain. Serve with the barbecue sauce of your choice!

1 comment:

  1. You are so right! I have a version of this delicious recipe and I think it's the best way to make a Texas style brisket. My husband insists his dry rub only version, smoked is the best... the battle continues! Have a great weekend, I know you guys will eat well!

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