Hello and welcome to the July edition of the smoking-meat.com monthly newletter. We endeavour to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.
This is the lineup for this month:
- Beef Brisket Recipe
- Beef Brisket Recipe Review, Modifications and Recommendations
- "Living High on the Hog" – the Origin of the Cliche
Beef Brisket with Spicy Rub and Brown Mustard Slather
Serves 8 to 10
One 4- to 8-lb beef brisket
Spicy Barbecue Rub
- 1/4 cup cane sugar
- 1 Tbsp garlic salt
- 1 Tbsp celery salt
- 1 Tbsp barbecue spice
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 1 Tbsp fine ground black pepper
- 1 tsp celery seeds
- 1 tsp chipotle powder
- 1/2 tsp cayenne
- 1/4 tsp ground cloves
Brown Mustard Slather
- 2 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp fine ground black pepper
- 1/2 tsp cayenne
- 1/2 tsp white pepper
- 1/2 tsp sea salt
- 2 Tbsp soy sauce
- 2 Tbsp white wine
- 2 Tbsp worcestershire sauce
- 1 cup Dijon mustard
Trim the fat from the brisket leaving a 1/4 to 1/8-inch fat cap. Trim the fat pockets even with the side of the brisket. Cover and set aside. For the rub combine all ingredients and blend well. Store in an airtight container in a cool dry place. To make the slather, mix all ingredients in a non-reactive bowl and blend well. Using a pastry brush, cover the lean side of the meat with the mustard slather. Season with the rub, sprinkle on salt and pepper and do not rub in. Turn the brisket over and repeat process on the fat side. Place on the smoker and cook for 8 to 12 hours or until a skewer inserted into the flat part of the brisket, against the grain, goes in easily and comes out with no resistance.
Beef Brisket Recipe Review, Modifications and Recommendations
We tried this recipe with a few slight changes… first we used our own signature barbecue rub instead of the spicy rub it called for. Second we used a 10-lb brisket and therefore we doubled the recipe for the mustard slather.
We smoked the brisket at around 210 degrees for 15 hours using mesquite wood and it came out very moist, very spicy, and very flavorful. The only thing I recommend is to forego the soy sauce. I did not think the soy sauce complimented the recipe and it would definitely had been more pleasing to my palette without it.
This was the consensus for everyone who tried it… there was a definite soy sauce aftertaste that stood out like a very sore thumb. Our signature rub was very good with it and I recommend using the one it gives or feel free to substitute your own if you have a favorite that is fairly consistent with most other barbecue rubs. you may want to adjust the salt down a little in your rub if it calls for more than a couple of tablespoons.
This definitely was not the best brisket I had eaten but it was worth eating and had most local barbecue joints beat on taste and appearance.
Living High on the Hog – the Origin of the Cliche
Living "high on the hog" comes from around 1940 when only the very rich could afford to eat the "higher" cuts of meat such as the baby back ribs or ham. the poor folks had to suffice on spare ribs, hog jowls and all of the "lower" cuts.
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Jeff's Top Secret Recipes
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