What do you slather on a brisket?

Make a “slather” from the mustard, molasses (or brown sugar) and Worcestershire sauce. Very generously coat one side of the brisket with your favorite prime rib or bbq beef rub, patting it on but not rubbing it. Top with half the mustard slather, spread evenly.

Can you leave dry rub on brisket too long?

Some people suggest that salty rubs might dry out the meat if left on too long. Others say that the salt acts as a dry brine and traps in moisture. Rubs with sugar should be added after the meat browns to prevent burning. For most rubs, the longer you leave them on (up to 24 hours) the better.

Should you put your rub on your brisket the night before?

Seasoning your brisket the night before and letting it sit in the refrigerator or cooler for at least 6 hours yields the best tasting and juiciest results.

Do you need a binder for brisket rub?

While a binder isn’t necessary for the cooking process, it does help to ensure a more uniform bark. The binder is designed to keep the brisket rub in place to retain the natural smoke flavor.

Should I rub my brisket with mustard?

Why add mustard to brisket: Mustard is a fantastic flavor enhancer, but don’t worry; your brisket won’t taste like mustard once it’s cooked. It actually creates a wet surface that keeps the rub in place and prevents moisture loss during the cooking process.

How long should dry rub sit on brisket?

After letting the rub absorb into the brisket for six hours or overnight, remove the brisket from the refrigerator and allow it to come to room temperature. This lets the fibers and the muscle in the meat relax before you subject it to the heat of the smoker.

How do you smoke a brisket that’s fall apart?

Prepare your smoker to 225 degrees F. Set the meat out and allow it to come to room temperature. Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F.

What binder should I use on brisket?

Yellow mustard is the most common binder for a brisket recipe. However, there are many other binders used, such as olive oil, mayonnaise, hot sauce, and even plain water. While a binder isn’t necessary for the cooking process, it does help to ensure a more uniform bark.

How to make a Texas-style brisket rub?

Now for the easy part and making an authentic Texan-style rub for your brisket. First, you’ll need a fairly extensive list of spices. Take a medium bowl and combine the salt, paprika, garlic powder, onion powder, dried parsley, black pepper, cumin, cayenne pepper, hot chili powder, coriander, oregano with a whisk.

What is the best brisket rub on KCBS?

The Plowboys Bovine Bold is one of the most popular and used brisket rub on the KCBS circuit. Several teams use this recipe as a base rub and add additional ingredients later in the cook. The overall flavor profile is bold, beautiful and complex at the same time.

What is the best way to cook a brisket with paprika?

It makes enough for an 8 to 10 pound beef or pork brisket. Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended. You can use regular paprika for smoked, chile powder for chipotle chile powder, and onion and garlic salts instead of powders.

What are the best spices for brisket rubs?

This rub also has a rich layer of herbs and spices, like cumin, coriander, and oregano, that will make your brisket really stand out. This barbecue brisket rub starts with a good portion of salt, but don’t worry—by using a coarse salt, it will absorb more ​slowly into the meat without picking up too much of the saltiness.