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    Brisket
    There are many ways to smoke a brisket. The two most popular methods consist of either thoroughly rubbing the meat with a commercial or "secret" barbecue rub, or marinating the meat for some designated length of time and then frequently basting the brisket with the marinade. In either case, the type of wood, temperature of the fire and the length of time smoking the brisket is most critical.

    Brisket Rub
    This recipe is for a Dry Rub. A dry rub consists of a mixture of dry spices which, after being thoroughly mixed is rubbed onto the surface of the brisket. The brisket is then allowed to set at room temperature for an hour or so. This will give you plenty of time to start your fire and obtain a steady temperature.

    A good brisket rub, which is mildly spicy and simple to make is shown below. It has always garnered rave reviews.

    Mix equal parts of the following ingredients:

    • 1/3rd Chili Powder
    • 1/3rd Garlic Powder
    • 1/3rd Meat Tenderizer (unseasoned)
    Barbecue Sauce
    This is a simple (yet elegant) sauce. It makes about one gallon.

    • Vegetable oil for frying
    • Two large white onions, finely chopped
    • 48 oz Catsup
    • 8 oz Worchestershire sauce
    • 8 oz Bottled barbecue sauce
    • 3 oz meat juices (drippings from brisket)
    • 48 oz water
    Saute onions in a small amount of vegetable oil. When it turns light brown, drain the oil and put the onions in a large pot. Mix in the catsup, Worchestershire sauce, barbecue sauce, meat juices and water. Stir the ingredients until well mixed. Let it simmer over low heat for 30 minutes. Brush over the cooked meat, or serve on the side.

    From: http://www.barbecuen.com/recipes.htm
    Posted By: Lisa Caterbone, musecat@jps.net>
    Post Date: Mon, 21 Sep 1998

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