Ah, Texas brisket—it’s not just a dish, it’s an experience, a smoky dance of flavor that wraps you up like a warm southern breeze. This rub?
It’s your secret ticket to transform a humble cut of meat into a culinary masterpiece that demands attention—think of it as a cowboy’s hat for your brisket, adding that perfect touch of flair. And speaking of cowboys, remember the last rodeo you watched on TV?
This brisket could steal the show there too!
Steps
- Prepare the Rub: Combine kosher salt, smoked paprika, garlic powder, black pepper, chili powder, cayenne pepper, and ground cumin in a bowl. Mix the spices thoroughly until they are well-blended.
- Store or Use: You can immediately use the rub to season brisket, or store it in an airtight container at room temperature for up to six months.
- Coat the Brisket: Generously cover all sides of the brisket with the rub, pressing it into the meat. This helps to form a thick, flavorful crust during cooking.
- Smoke the Brisket: Place the brisket fat-side down in a smoker preheated to 225°F (107°C). Smoke for roughly 90 minutes per pound until the internal temperature reaches 160–170°F (71–77°C).
- Wrap and Continue Smoking: Wrap the brisket in butcher paper, place it back in the smoker, and continue smoking until it reaches an internal temperature of 190°F (88°C).
- Rest the Brisket: Remove the brisket from the smoker, wrap it in a towel, and let it rest in a cooler or insulated container for at least one hour.
- Slice and Serve: Unwrap the brisket and slice it against the grain for optimal tenderness. Serve with Texas barbecue sauce or enjoy it plain to savor the flavors.
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
Nutritional Values
Calories: 168kcal | Carbohydrates: 36g | Protein: 12g | Fat: 4.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 1.2g | Sodium: 21084mg | Potassium: 984mg | Fiber: 12g | Sugar: 3.6g | Vitamin A: 11052IU | Vitamin C: 3.6mg | Calcium: 180mg | Iron: 12mg
FAQ
- What spices are essential for a traditional Texas brisket rub?
- The key spices for a traditional Texas brisket rub include kosher salt, black pepper, smoked paprika, and cayenne pepper. These spices work together to create a bold, smoky flavor that enhances the natural taste of the meat without overpowering it.
- Why is sugar not included in a traditional Texas brisket rub?
- Traditional Texas brisket rubs focus on smoky and savory flavors rather than sweet ones. Omitting sugar helps maintain the boldness of the flavors and prevents the bark from burning during the long, slow cooking process.
- How should the brisket be prepared before smoking?
- Coat the entire surface of the brisket generously with the rub, pressing it into the meat to ensure a thick, even layer. This gritty texture, primarily from the coarse salt, is crucial for developing a thick and crispy bark on the brisket.
- What is the recommended smoking temperature and time for brisket?
- It is recommended to smoke the brisket at 225°F (107°C). A general guideline is to smoke the brisket for about 90 minutes per pound until the internal temperature reaches between 190°F and 203°F (88°C to 95°C).
- Can this rub be used on meats other than brisket?
- Yes, this simple spice blend is versatile and can also add incredible flavor to ribs, pork shoulder, chicken, and even steak.
Tips
- Use Coarse Kosher Salt: This type of salt is crucial for achieving a thick, crispy bark on your brisket. Avoid using table salt, as it dissolves too quickly and can leave the surface wet.
- Allow for Proper Resting Time: After cooking, wrap the brisket in butcher paper or foil and let it rest in a cooler for at least an hour. This helps the juices redistribute, ensuring each slice is moist and flavorful.
- Monitor Internal Temperature: Insert a wireless temperature probe early in the cooking process to track the internal temperature without opening the smoker. Aim for an internal temperature of 190°F (88°C) before removing it from the smoker.
- Make Extra Rub: Consider making a double batch of the rub and store it in an airtight container. It stays fresh for up to six months, making it convenient to use for future barbecue occasions.
Equipment
- Smoker: Essential for smoking the brisket low and slow to achieve the authentic Texas barbecue flavor.
- Wireless Temperature Probe: Useful for tracking the internal temperature of the brisket without opening the smoker.
- Butcher Paper: Necessary for wrapping the brisket during the smoking process.
- Airtight Container: Useful for storing the rub if you make it in advance or have leftovers.
