b>rub. Set aside.
Rub the remaining espresso rub all sides of the brisket
he side with barbecue.
Rub Dry Rub into both sides of
Marinate the ingredients for 2 or 3 days; turn each day.
Bake in liquid 4 hours or until tender at 300\u00b0.
Baste occasionally or turn over, cover while baking, until last hour, remove cover and if you wish, pour 1/2 cup barbecue sauce over brisket.
Increase oven temperature to 350\u00b0.
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate
f the meat with the rub, massaging the ribs. (as Emeril
ix together all rub ingredients.
Rinse brisket under cold water
lan to grill, combine the rub ingredients in a bowl. Apply
er brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
spice grinder, combine the brisket rub ingredients and grind together until
Mix all ingredients together and rub on all sides of brisket. Place in plastic bag and refrigerate overnight, turning meat once. Wrap brisket in foil and place in deep pan.
Bake 3 hours (or until tender) at 300\u00b0.
Brown on grill.
Pour liquid smoke over brisket. Rub with onion salt and garlic
Two hours before roasting the brisket; rub the vinegar over all sides
utside generously with the spice rub (recipe is below), pressing it in
>Rub: Combine all in a bowl. Triple or quadruple the recipe
mix. Rub the spice mixture on the brisket on all sides
Mix/blend all rub ingredients in small food processor
ock bag, add the brisket and let marinate overnight in
Trim brisket leaving 1/2\" layer of