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Ultimate Barbecue Rub
(Dr. Frank's Vinifera Wine Cellars)

Recipe Date:
June 24, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • THE RUB
  • 2 tbsps freshly ground black pepper
  • 1 tbsp kosher salt or sea salt
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp oregano
  • 1 tsp sugar
  • 2 tsps brown sugar
  • THE BRISKET
  • 5 lbs beef brisket (may use up to 7 lbs.)
Directions

Trim your beef brisket, leaving about 1/4-inch of fat.  Season the brisket with about 1/4-cup of the rub.  Cook's Note: You don't want such a thick crust that the smoke won't penetrate the meat.  Let the brisket marinate overnight in the refrigerator.

Preheat your grill to 250 degrees F using charcoal and hickory.  Using indirect heat, cook the brisket for 3-1/2 hours and flip.  Cook another 3-1/2 hours, cooking for a total of 7 hours.  (About 1-1/2 hours per pound.)  The brisket should cook to an internal temperature of 185 degrees F.  Rest for 10 minutes on a cutting board before slicing.  Slice brisket against the grain and serve.