Dave Rawles' Texas Sol Dry Rub with Beef Brisket
Author: Epicurus.com Kitchens
Recipe type: Spice Mixes and Rubs
- 5 Tablespoons paprika
- 2 Tablespoons salt
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 4 teaspoons freshly-ground black pepper
- 4 teaspoons dried parsley
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons Cayenne pepper
- 1 brisket (about 4 pounds)
- 1 1/4 Cups beer; divided
- wood chips; for smoking
- In a small bowl, combine paprika, salt, garlic powder, onion powder, black pepper, parsley, cumin, coriander, oregano and cayenne pepper; set aside.
- Rub brisket with 1/4 cup beer, then sprinkle with 1/4 cup rub and press onto meat. Cover and refrigerate 1 hour.
- Preheat gas grill on medium setting. Place wood chips (according to package instructions) in a 9- by 3- by 2-inch foil pan and place on top of coals. Center brisket over pan. Smoke brisket for 30 minutes, turn and smoke for 30 minutes more.
- Remove meat to large square of heavy foil. Sprinkle each side with 2 tablespoons of the rub (there will be some left over). Pour 1 cup beer over brisket; close foil tightly. Return to grill for 2 hours. Check after 1 hour and if dry, add additional beer, reseal foil tightly and return to grill. Slice and serve.
Dave Rawles' smoked and grilled brisket represents the whole other world of barbecue brisket. A friend gave it to him while he was living in Houston, where barbecue brisket rules. "For those of us with smokers, this is even better when cooked on a smoker for several hours, as opposed to a gas or charcoal grill. When smoking any cut of meat, it's an all-day affair usually reserved for a weekend day, when you can place the meat on the smoker, then go about other activities, just checking on the smoker occasionally. I always make more of the rub than I need for the brisket, because it's excellent for use in blackening fish or pork chops in butter in a cast-iron skillet."