TANGY MEMPHIS PULLED BRISKET

By Beefman-2

MEMPHIS STYLE PULLED BRISKET

Ingredients

• 10 - 15 LB BRISKET
• TANGY MEMPHIS RUB
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup white sugar
• 1/2 cup paprika
• 1/4 CUP ground mustard
• 1/4 cup Morton's kosher salt
• 1/4 cup garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons onion powder
• 2 teaspoons rosemary powder

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