Best Brisket EVER eaten; melts in your mouth, AND in your hand!

Recipe Rating:
 2 Ratings
Serves: 15-20, or 1 REALLY hungry one!!
Prep Time:
Cook Time:

Ingredients

1/2 c brown sugar
1 tsp cayenne pepper
1/4 c paprika
1/4 c dried parsley flakes
3 Tbsp garlic powder
3 Tbsp onion powder
4 Tbsp unseasoned meat tenderizer

The Cook

Jenn Cook Recipe
Cooked to Perfection
Austin, TX (pop. 790,390)
JennCook
Member Since Aug 2010
Jenn's notes for this recipe:
After DAYS of testing the perfect rub combination I finally found it!! This has been tested and approved by young and older men everywhere, and even the ladies that don't eat a lot of meat. It caters to the savory, moist, melt in your mouth tender taste buds everywhere. A REAL crowd pleaser on any game day!! Do you have a man that is still on the fence with you? Make him this brisket, and you will have him eating out of your hands, literally!! :) I entered this actual brisket into a cook off, and out of 24 briskets, this brisket was the most flavorful, moist and tender one of the bunch.
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Directions

1
Prepare your smoker with mesquite chips and oak logs. Mix all the ingredients in a zip lock bag break up any lumps!
2
RUB YOUR MEAT!!
On the fat side, cut slits cross wise in the fat layer, and rub in the seasoning until it is dark and moist. Flip over and continue. Be sure to take your time with the meat, rub in well with your hand until the fat begins to warm up, and break down. Remember to get the top and sides! If you run out, divide the recipe in half and make more. IT is better to have more then less.
3
Place on your smoker/grill for 6 or more hours. FLIP ONLY ONCE after half way through.
Let the heat and smoke do the rest!!
4
**TIP** you can use this rub on steaks and roasts as well!! Enjoy!

About this Recipe

Comments

2 comments

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user ginger nix gingermcclendonnix - Aug 30, 2010
My husband's favorite dish at our local bbq joint is brisket, I like it too. I have been curious to try and do one, but all the dry rubs have chili powder in them and I don't care for it...unless its in chili! Thanks for the recipe.
user Karen Vandevander KarenV - Jun 3, 2012
When you start it out, do you put the fat side up or down, or does it matter? I would think it would make a difference.

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