In Search of a Great Brisket Dry Rub/Marinade

My fellow Gastrokidders,

I’m having family over on Boxing Day (day after Xmas and all that) and I’m going to cooking brisket.

Normally, I would opt for a fairly spicy dry chili and garlic rub and let it marinate for at least 24 hours. But somehow that doesn’t feel quite seasonal enough – not to mention maybe being a tad intense for the kids.

So, any ideas? Any favourite brisket recipes that you would recommend?

Let me know – it would be great to call on our Gastrokid community for inspiration.

- Matthew

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4 Responses to In Search of a Great Brisket Dry Rub/Marinade

  1. Cary says:

    Easiest, most delicious brisket recipe ever… and my kid loves it.
    Put washed & dried brisket in roasting pan. Cover liberally on both sides with Lawry’s seasoned salt, fresh cracked pepper and garlic powder. Turn the brisket fatty-side up. Add a bag of frozen diced onions (usually I’m all for fresh ingredients, but when they defrost, they add flavor to the broth) and a bottle of your favorite beer. Cover with foil and cook for at least 6 hours at 300-350 degrees or until fork-tender.

  2. Hugh says:

    Here’s a basic American bbq rub from a real pitmaster. Maybe sub out the cumin and cayenne and paprika and replace with sage and thyme?
    All-South Barbecue Rub
    Recipe By : The Thrill of the Grill by Chris Schlesinger
    2 Tablespoons salt
    2 Tablespoons sugar
    2 Tablespoons brown sugar
    2 Tablespoons ground cumin
    2 Tablespoons chili powder
    2 Tablespoons black pepper — freshly cracked
    1 Tablespoon cayenne pepper
    4 Tablespoons paprika

  3. Okay this may sound boring, but it’s really good (works well with pork and lamb too):
    Rub: salt, black pepper, garlic, rosemary, olive oil.
    Braising liquid: beef stock, port.
    Vegetables: Carrots, onion, celery.
    Herbs in cheesecloth (or not, just be sure to fish out in the end): bayleaf, parsley.
    Dried fruit (add when there is about an hour of cooking time remaining): figs, unsulfured apricots, cherries.
    To finish: liquid can be strained or not. Hit with port, to taste, at the end. Sauteed mushrooms are a nice accompaniment.

  4. Paige says:

    Suzanne Goin’s brisket with broccoli rabe in Sunday Night Suppers at Lucques. It is a chili garlic rub, but it turns out flavorful, not spicy. It is divine, and takes almost no prep work at all.

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