ST LOUIS PULLED BRISKET

By Beefman-2

ST. LOUIS STYLE PULLED BRISKET

Ingredients

• 10 - 15 LB BRISKET
• ST. LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN SHAKER,

TRIM BRISKET, CUT INTO 1/4'S, SEASON WITH RUB COVERING BRISKET TOTALLY.

PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT.

REMOVE BRISKET FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F

PLACE BRISKET IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK

REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE