This week I've been craving a good brisket. So while on the way home from an independence day celebration at the lake we stopped by the grocery store to pick up a packer. 12 pounds.
Ive been working on a rub for a while now with intention of posting it here. I think it's pretty good and simple to make. If you ever give it a try let me know what you think. Here it is:
BD’s Vaquero Brisket Rub
(Always A Work in Progress)
- 1/2 cup paprika
- 1/3 cup brown sugar
- 1/4 cup kosher salt
- 3 tablespoons garlic powder
- 3 tablespoon coarse ground black pepper
- 3 tablespoons onion powder
- 2 tablespoons oregano
- 1 teaspoon comino (cumin)
- 1 teaspoon cayenne pepper
I'll inject this brisket. I make my injection with a 32 oz carton of beef stock and 2 tablespoons of the rub. Heat over the stove until the rub is dissolved and then put it into the refrigerator until it is cold.
After its injected I coat only the top fat cap and sides of the brisket with the rub.
It's around 11pm. I'll put this beef into the MES at 225 degrees. I'm using the Amazing Pellet Smoker with Hickory pellets about 3/4 full. My trusty Maverick remote thermometer is keeping a watchful eye on the internal temp of the meat and monitoring the smoker temp.
I'll check on it in the morning.
Edited by BDSkelly - 7/5/14 at 9:01pm