Rub of the Week #14
Rub of the Week (and Bonus Brine!) #14 - Not Quite Corned Beef –BBQ Brisket
Ok folks, St. Patrick’s day is here, and while some folks may be content to boil a Boyle’s Corned beef with some cabbage – I know if you are here, you aren’t. Lucky for you, today’s rub is just part of a bigger plan! You can fire up the cooker, drink green beer, and still give your friends/family a corned beef like experience.
I stole this great brisket from what I consider THE backbone of my BBQ book collection – Smoke and Spice, by Cheryl and Bill Jamison. It’s a perennial favorite in our house.
The Rub
¼ Cup cracked black pepper
¼ Cup cracked mustard seeds
¼ Cup cracked coriander seeds
6 TBS Kosher salt
2 TBS Garlic Powder
The Brine
½ Cup Kosher salt
¼ Cup pickling spices (including salt petre)*
6 TBS packed brown sugar
*If pickling spices do not contain Salt Petre, add 1 TBS.
1. The night before BBQ, place the brisket in a large Ziploc with a well mixed brine solution. Allow it to brine overnight in the refrigerator. Flip once during the process if it is possible.
2. Before cooking, drain brisket and pat dry. Coat the brisket with a heavy coating of rub, and allow to rest at room temperature for 30 minutes. (Reserve 3 TBS of rub for the mop)
3. Prep you cooker as you normally would for a brisket cook. Once cooking is underway, mop the brisket every 45 minutes with a mixture of 1 Cup White Vinegar : 3 TBS rub.
4. When the brisket reaches 150 degrees, wrap tightly in foil, and allow to continue cooking until the brisket is approx. 190 degrees (& tender).
5. At this point you can pull the brisket from the cooker and let it rest. Enjoy!!
