Beef Brisket Rub By Mean Chef Recipes

AWESOME BEEF BRISKET DRY RUB

Steps:

• 1. Mix all the ingredients together... I told you this was easy.
• 2. Chef's Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
• 3. Chef's Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don't clump.
• 4. Chef's Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.
• 5. Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.
• 6. Keep the faith and keep cooking.

BRISKET RUB

Steps:

• Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
• Use or store. This rub can be stored in an airtight container for up to a month.

BEEF BRISKET RUB #1

Steps:

• Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.

BEEF BRISKET RUB BY MEAN CHEF

Steps:

• Mix ingredients together and place in a shaker if you have one.
• Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
• Refrigerate at least overnight, until cooking time.

BEST WET BRISKET RUB

Steps:

• Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
• Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.