“Enhance your barbecue game with the tantalizing combination of brown sugar and brisket. Discover the perfect balance of sweet and savory flavors that will take your taste buds on an unforgettable journey. Elevate your grilling expertise with this mouthwatering duo that promises to leave a lasting impression on every palate.”
SMOKED BRISKET WITH BROWN SUGAR DRY RUB
This recipe for Smoked Brisket with Brown Sugar Dry Rub is a step-by-step guide to creating tender, juicy, and flavorful brisket. It’s the perfect dish to have on hand for easy weeknight dinners and can be used in various recipes such as Brisket Stuffed Poblano Peppers, Brisket Baked Potatoes, and Brisket Chili.
To store the brisket, wrap it in several layers of plastic wrap and foil before placing it in the refrigerator. It can be stored this way for up to 3 days. For longer storage, vacuum sealing is recommended. Vacuum-sealed bags of brisket can be kept in the refrigerator for up to 7 days or frozen for up to 6 months.
When reheating sliced or chopped brisket, you can place it in a skillet with brisket drippings or sweet and tangy BBQ sauce. Cook over medium heat until heated through and shred the brisket if desired.
INGREDIENTS NEEDED
– 1 brisket, approximately 10 pounds
– 1 cup brown sugar
– 2 tablespoons garlic powder
– 2 tablespoons chili powder
– 1 tablespoon dried thyme
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon smoked paprika
– Olive oil, for drizzling
STEP BY STEP DIRECTIONS
1. Remove the brisket from its packaging and pat it dry with paper towels.
2. In a bowl, mix together brown sugar, garlic, chili powder, thyme, salt, pepper, and smoked paprika.
3. Use a sharp knife to pierce the brisket all over on the meaty side. Drizzle olive oil over the brisket and rub it all over the meaty side.
4. Sprinkle the dry rub mixture over the brisket, pressing it down into the meat.
5. Prepare a grill fire to 225°F using hickory or pecan for smoke flavor.
6. Place the brisket over indirect fire on the grill and cook with the grill closed for about 3 hours or until the internal temperature of the brisket reaches 165°F using a digital meat thermometer.
7. Remove the brisket from the grill and wrap it in either heavy-duty aluminum foil or peach butcher paper. You can return it to the grill or finish cooking in the oven at 225°F for another 4-5 hours until the internal temperature reaches 205°F.
8. Once cooked, remove the brisket from heat and let it rest for about 1 hour before slicing.
9. Reserve any drippings from the pan in a covered bowl or mason jar and store in refrigerator. Discard any excess fat from the drippings.
10. Slice brisket as needed for serving and use reserved drippings to reheat slices for added flavor.
Remember to adjust cooking times based on your specific grill or smoker setup and always use a meat thermometer to ensure proper doneness of your smoked brisket. Enjoy your tender, juicy, and flavorful smoked brisket with brown sugar dry rub!
RECIPE TIPS
1. Make sure to pat dry the brisket before applying the dry rub mixture. This helps the rub stick better to the meat and ensures a flavorful crust.
2. Use a sharp knife to pierce the brisket all over. This allows the flavors of the dry rub to penetrate into the meat, resulting in a more flavorful brisket.
3. When choosing wood for smoking, hickory or pecan are recommended for their rich smoky flavor. These woods complement the sweetness of the brown sugar dry rub.
4. It is important to cook the brisket at a low temperature (225°F) to ensure it becomes tender and juicy. This slow cooking process allows the fat in the brisket to render and keeps the meat moist.
5. Resting the cooked brisket for about 1 hour before slicing is crucial as it allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
6. Save any drippings from the cooked brisket, as they can be used to reheat leftover slices for added flavor and moisture.
HOW TO STORE AND REHEAT
After cooking, wrap the brisket in several layers of plastic wrap and a layer of foil. Store it in the refrigerator for up to 3 days. For longer storage, vacuum sealing is recommended. Vacuum sealed bags of brisket can be stored in the refrigerator for up to 7 days or frozen for up to 6 months.
To reheat sliced or chopped brisket, place it in a skillet with ⅓ cup of brisket drippings per pound of brisket. Cook over medium heat until heated through. Alternatively, you can heat the brisket with sweet and tangy BBQ sauce (½ cup sauce for each pound of brisket) in a skillet over medium heat. If desired, you can shred the brisket as it cooks.
LEFTOVER SMOKED BRISKET RECIPES
Leftover smoked brisket is incredibly versatile and can be used in a variety of delicious recipes. Here are a few ideas to make the most of your leftover brisket:
1. Brisket Tacos – Slice or chop the leftover brisket and warm it up in a skillet with your favorite Tex-Mex seasonings. Serve it in crunchy corn taco shells with toppings like shredded cheese, salsa, guacamole, and sour cream.
2. Brisket Pizza – Spread a hearty pizza sauce on your favorite pizza dough and top it with sliced tomatoes, melty cheese, and the leftover smoked brisket. Bake until the crust is golden brown and the cheese is bubbly for a smoky and flavorful homemade pizza.
3. Brisket Mac and Cheese – Make a rich and creamy homemade mac and cheese, then top it with slices or chunks of the leftover brisket. Bake until heated through for a comforting and indulgent meal.
4. BBQ Brisket Po Boy Sandwiches – Layer slices of the leftover brisket on a crusty roll or baguette, then top with tangy coleslaw for an irresistible sandwich. Serve it Memphis style for an authentic taste.
These are just a few ideas to get you started, but don’t be afraid to get creative with your leftovers! Smoked brisket adds incredible flavor to many dishes and can be enjoyed in various ways.
SMOKED BRISKET WITH BROWN SUGAR DRY RUB
Smoking a brisket with a brown sugar dry rub is a fantastic way to create a tender, juicy, and flavorful dish. This recipe is perfect for easy weeknight dinners and can be used in various other dishes like stuffed peppers, baked potatoes, chili, and more.
To make this recipe, start by removing the brisket from its packaging and patting it dry with paper towels. In a bowl, mix together brown sugar, garlic, chili powder, thyme, salt, pepper, and smoked paprika. Use a sharp knife to pierce the brisket all over on the meaty side. Drizzle olive oil over the meaty side of the brisket and rub it in. Sprinkle the dry rub mixture over the brisket, pressing it down into the meat.
Prepare your grill fire to 225°F using hickory or pecan for smoke flavor. Place the seasoned brisket over indirect fire on the grill and cook with the grill closed for about 3 hours or until the internal temperature reaches 165°F. Use a digital meat thermometer to monitor the temperature.
Remove the cooked brisket from the grill and wrap it in either heavy-duty aluminum foil or peach butcher paper. You can then return it to the grill or finish cooking in the oven at 225°F for another 4-5 hours until the internal temperature reaches 205°F.
Once cooked, remove the brisket from heat and let it rest for about an hour before slicing. Reserve any drippings from the pan in a covered bowl or mason jar and store them in the refrigerator. The fat will rise to the top and can be discarded. You can use these drippings to reheat sliced or chopped brisket for amazing flavor.
INGREDIENTS
– 1 whole brisket
– Brown sugar
– Garlic
– Chili powder
– Thyme
– Salt
– Pepper
– Smoked paprika
– Olive oil
INSTRUCTIONS
1. Remove the brisket from its packaging and pat it dry with paper towels.
2. In a bowl, mix together the brown sugar, garlic, chili powder, thyme, salt, pepper, and smoked paprika.
3. Use a sharp knife to pierce the brisket all over on the meaty side. Drizzle olive oil over the brisket and rub it in thoroughly.
4. Sprinkle the dry rub mixture over the brisket, pressing it down into the meat to ensure even coating.
5. Prepare your grill by setting it up for indirect grilling at 225°F (107°C), using hickory or pecan wood chips for added smoke flavor.
6. Place the seasoned brisket on the grill over indirect heat and cook with the grill closed for approximately 3 hours or until the internal temperature of the brisket reaches 165°F (74°C) when measured with a digital meat thermometer.
7. Once the brisket reaches 165°F (74°C), remove it from the grill and wrap it tightly in either heavy-duty aluminum foil or peach butcher paper.
8. You can choose to continue cooking the wrapped brisket on the grill for another 4-5 hours at 225°F (107°C) until it reaches an internal temperature of 205°F (96°C). Alternatively, you can transfer it to an oven set at 225°F (107°C) for this final stage of cooking.
9. After cooking is complete, remove the wrapped brisket from heat and let it rest for about 1 hour before slicing into it.
10. While resting, collect any drippings from the pan in a covered bowl or mason jar and store them in the refrigerator. The fat will rise to the top and can be discarded. These drippings can be used to reheat the brisket for added flavor.
11. When ready to serve, slice the brisket against the grain into thin slices for optimal tenderness.
12. Enjoy your flavorful and tender smoked brisket!
NOTES
– When purchasing brisket, look for a well-marbled piece of meat to ensure tenderness and flavor.
– The dry rub recipe can be adjusted to your personal taste preferences. Feel free to add or reduce the amount of spices used.
– For a smokier flavor, you can use different types of wood chips or chunks in your smoker.
– It is important to let the brisket rest before slicing to allow the juices to redistribute and keep the meat moist.
– The leftover drippings from the cooked brisket can be used for reheating or adding flavor to other dishes.
– Don’t forget to trim any excess fat from the brisket before cooking to prevent it from becoming chewy and fatty.
NUTRITION INFORMATION:
The nutritional information for this Smoked Brisket with Brown Sugar Dry Rub recipe is estimated and may not be completely accurate. The specific portions for each ingredient in the dry rub are not provided in the given information. However, you can find a link to a separate dry rub recipe that can be used for this brisket. It is important to note that while this recipe provides an easy way to make brisket, it may not produce the absolute best results compared to traditional smoking methods. To achieve the best brisket, it is recommended to smoke it at 225 degrees until it reaches an internal temperature of around 165 degrees. This will help render some of the fat and develop a flavorful bark on the outside. Wrapping the brisket in butcher paper will maintain the bark, while wrapping in foil can result in a softer bark due to steaming. Once wrapped, continue cooking at 250 degrees until the internal temperature reaches 203 degrees and a thermometer probe easily slides into the brisket like softened butter. After cooking, let the brisket rest in a cooler covered with a towel for 1-2 hours before slicing.
If using a whole brisket, it is important to trim any large fat deposits before cooking as they will not render during the cooking process and can result in seams of fat that are inedible. Proper storage of cooked brisket is also mentioned, with options including wrapping it in plastic wrap and foil for up to 3 days in the refrigerator or vacuum sealing for longer storage (up to 7 days refrigerated or up to 6 months frozen).
YIELD:
This Smoked Brisket with Brown Sugar Dry Rub recipe yields a tender, juicy, and flavorful brisket that can serve a crowd. The amount of brisket you will need depends on the number of servings desired. Plan for about 1/2 pound to 3/4 pound of brisket per person as a general guideline.
To determine the portions for each ingredient in the dry rub, refer to the original recipe provided in the link: https://outgrilling.com/best-dry-rub/. The brown sugar dry rub includes ingredients such as brown sugar, garlic, chili powder, thyme, salt, pepper, and smoked paprika. The specific measurements for each ingredient are outlined in the recipe.
For best results and flavor, follow the step-by-step process provided in the topic information section. This includes removing the brisket from packaging and patting it dry before applying the dry rub mixture. The brisket is then cooked over indirect fire at 225°F until it reaches an internal temperature of 165°F. It is then wrapped in aluminum foil or peach butcher paper and cooked further until it reaches an internal temperature of 205°F.
Once cooked and rested for about 1 hour, slice the brisket as needed for serving. The drippings from the pan can be reserved and used to reheat the brisket for added flavor.
Please note that these instructions are a summary of the original recipe mentioned in the topic information section. For more detailed instructions and specific measurements, refer to the original recipe link provided.
SERVING SIZE:
The serving size for this smoked brisket with brown sugar dry rub recipe will vary depending on how you plan to use it. If you are serving it as a main dish, a typical serving size is about 4-6 ounces of sliced brisket per person. This allows for a generous portion and can be adjusted based on personal preference.
If you are using the smoked brisket for other recipes like tacos, pizza, or sandwiches, the serving size will depend on the specific recipe and how many people you are serving. It’s always a good idea to plan for leftovers or make extra if you’re feeding a crowd.
Remember that the cooking process for the brisket takes several hours, so it’s important to plan ahead and allow enough time for smoking and resting before serving. Enjoy your tender, juicy, and flavorful smoked brisket in whatever way you choose!
In conclusion, using brown sugar on brisket can add a delightful touch of sweetness and caramelization to the meat. It enhances the flavor profile and creates a beautiful crust. However, moderation is key to avoid overpowering the natural flavors of the brisket. So, experiment with caution and enjoy the delectable results!
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