Place brisket in large glass baking dish.
Sprinkle meat with tenderizer.
Combine all remaining ingredients except Barbecue Sauce and rub on meat.
Cover and refrigerate the brisket overnight.
Bake at 250\u00b0 for 5 hours, covered.
Add water if liquid is needed.
Pour Texas Barbecue Sauce over brisket and cook 1 hour longer.
Let stand for 15 minutes, then slice thinly across the grain.
egetable-oil cooking spray.
Rub turkey on all sides and
Preheat oven to 275.
Rub the pork with your dry rub you can do this the night before or an hour before cooking.
In a roasting pan pour in juice or water add liquid smoke.
Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
This recipe is so simple and easy
Mix all dry rub ingredients together in a medium
Dry Rub: Mix first 5 ingredients in
lan to grill, combine the rub ingredients in a bowl. Apply
o is rinse off and dry your pork butt and trim
nd dry seasoning to make a basting sauce (seasoning rub posted in
ame up with the following recipe.
Remove the pork from
b>dry spare ribs.
Mix dry ingredients together.
Rub spare ribs with dry rub
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
eed a barbecue mop.
Make the rub: add the rub ingredients to
Prepare barbeque smoker with hickory or pecan wood.
If you use briquets and woodchips, soak the chips in water.
Rub ribs with dry rub and let set for one hour before starting to smoke.
Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
Wrap ribs in foil, cover meat generously with brown sugar and honey.
Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.
ustard seed in a small dry skillet over medium heat, swirling
True Texas barbecue starts with a large brisket which is smoked over hickory or mesquite wood for 24 hours at low temperature.
Personally, I don't like to sit up all night babysitting a fire, so I simplified the method.
Rub ribs well with some of the DRY RUB.
Refrigerate COVERED for 4 to 6 hours.
Now in a sauce pan COMBINE 7 items plus a 1/2 CUP of DRY RUB.
Cook over a very low heat so it doesn't BURN for about 3 hours.
Preheat Smoker.
Get the smoker heat to between-170 and 200 degrees. Keep it at that no higher.
Add ribs and smoke for a good 4 to 6 hours.
Brush with sauce during the last 1/2 hour.
ENJOY.
our before smoking, make the dry rub. Combine sugar, paprika, mustard, salt
ections and cover with the rub.
Place the ribs in