Recipe for Brisket Rub. A simple way to add some spice to beef brisket is to make this flavorful dry rub recipe in the Texas style. A variety of dried herbs and spices, such as paprika, parsley, oregano, coriander, garlic powder, and onion powder, give it a rich, complex flavor. In the meantime, a little sweetness is added with optional brown sugar. In typical Tex-Mex fashion, cayenne pepper and hot chili powder are added to the rub to give it a kick.
You can adjust the heat to your desired level, but don’t omit it completely or the rub won’t be authentically Southwestern. Save any extra rub for another time. This recipe makes enough for five pounds of meat, maybe more than you cook for one meal.
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What Makes a Dry Rub Different from a Wet Rub?
Brown sugar, turbinado sugar, or granulated white sugar are the basic ingredients of a dry rub. You can then choose which dried herbs and spices to use. It can be stored for several months in an airtight jar and is typically made with dry ingredients.
A wet rub, on the other hand, is made with liquid (usually water or oil) and frequently sweetened with molasses, honey, or other liquid sugar. The resulting thick paste chars more readily on a grill, where it can drip and ignite flames, but it also sticks to the meat more readily than a dry rub.
How to Put a Dry Rub Together and Apply It
To ensure that the spices stick and the brisket absorbs the flavor, you want to thoroughly rub the seasoning into the meat, as the name suggests. Drizzle a little olive oil over the brisket before applying the rub, if you find that it’s not sticking to the meat. You can also add oil to the dry rub to make it wet.
How long is a dry rub supposed to stay on a brisket?
Although a brisket can be cooked immediately after the rub is applied, we advise leaving the rub on the meat for up to 24 hours to allow the flavors to fully seep into the meat.
Advice on the Greatest Brisket
First, safety first: After handling the meat, do not re-dip your fingers, spoon, or other utensils into the dry rub to prevent contaminating the remaining rub.
Sweeten the deal: A small amount of optional sugar reduces the heat without totally eliminating it. Keep meat that has been dry-rubbed away from strong flames because the sugar in the rub burns easily and crisps up into a lovely brown crust on the meat.
Cook it slowly: When it comes to barbecue, slow cooking is key. It prevents any sugar in the dry rub from burning and results in the tastiest possible meat.
Ingredients
- 5 tablespoons paprika
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried parsley
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon hot chili powder
- 1/2 cup brown sugar, optional
- 1 beef brisket, trimmed, optional
Direction
- Assemble the components.
- Combine paprika, salt, black pepper, dried parsley, cumin, coriander, hot chili powder, onion powder, garlic powder, oregano, and, if preferred, brown sugar in a medium-sized bowl and whisk until well combined.
- Using paper towels, pat the brisket dry on all sides.
- Generously sprinkle the rub onto the meat using a spoon. Press it in and rub it in with your fingertips at the same time until it sticks to the whole surface.
- Repeat with the meat turned over on all sides. You can refrigerate or let the brisket sit for up to 24 hours, or you can cook it right away using your recipe 카지노사이트.