Rate this recipe
5/5
(1 Votes)
Ingredients
- 10 - 15 LB BRISKET
- HERB RUB
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 1/4 CUP MSG
- 1/4 CUP SEASONED SALT
- 1/4 CUP BLACK PEPPER
- 1 CUP BROWN SUGAR
- 1 TBSP CELERY SEED
- 1 TBSP ANCHO CHILI PEPPER
- 1 TBSP CALIF. CHILE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP ALLSPICE
- 1 TBSP GROUND CORIANDER
- 1 TBSP PARSLEY FLAKES
- 1 TBSP GROUND THYME
- 1 TBSP GROUND TURMERIC
- 1 TBSP GROUND MARJORAM
- 1 TBSP GROUND GINGER
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND SAGE
- 1 TBSP WHOLE DILL WEED
Details
Preparation
Step 1
MIX RUB IN A BOWL, PLACE IN SHAKER, AFTER RUB IS APPLIED TO BRISKET, PLACE REMAINING RUB INTO AIR TIGHT CONTAINER.
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
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