Smoked beef brisket with pepper dry rub
Ethan Chlebowski · ♥ 7.3K likes · 262.9K views · 18 min video
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Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- beef brisket
Smoke at 225F, unwrapped, until the meat reaches about 155F and stalls.
Wrap tightly in foil or butcher paper (the Texas crutch) and return to the smoker until it reaches 203F.
- salt
Salt the brisket the day before and leave it in the fridge overnight. With a brined cut, use a rub without salt.
- 25 g ground black pepper
- 15 g sugar
- 7 g onion powder
Mix the black pepper, sugar, onion powder, ground mustard, garlic powder and chipotle powder.
- 2 g ground mustard
- 3 g garlic powder
- 2 g chipotle powder
- water
Splash a little water on the dried-out surface so the rub sticks, then sprinkle the rub evenly from high above.