Brisket is awesome. If you’re not down with it, you’re probably also not down w sunshine, freedom or dunkaroos. Stop reading now 🙂
This is a paleo-ish recipe using a rub from Emeril. I used a brown sugar blend that uses a sugar alternative and thus has half the sugar. As for a brisket, I’m not terribly picky as my local grocer is average at best. I’ve used a cut of brisket intended for corned beef and have always had good results.
As for time and temp: 250 degrees and 1.5hr per pound of meat. This guy was just under 3 lbs and I did 4.5 hrs. An internal temp should be 185-195 if you like to be sure.
As for a rub, see below. Ensure you pat the meat dry before applying the rub. If you’ve got the time, wrap in plastic and marinate for 6 hrs. It’s not the end of the world if you don’t have time to marinate it, but it will certainly come better.
- 2 tablespoons dark brown sugar (Used Truvia brown sugar blend)
- 2 tablespoons chili powder
- 2 tablespoons paprika (I didn’t have it)
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (I didn’t have it)
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 2 teaspoons dry mustard (I didn’t have it)
- 2 teaspoons ground cumin
I simply put the brisket in a large pan and cover w aluminum foil. You need a braising liquid. I used coffee that I had sitting around from the morning. It basically just needs to come up halfway on the meat.
Don’t do this:
I don’t know what the fuck I was thinking with that move.
Here’s the final product: