3/4 cup ground cumin 1/4 cup cayenne pepper 1/4 cup granulated garlic Mix all the ingredients in a large dry bowl. Dry a beef brisket with paper towels.

Just about every pitmaster will tell you that half the tastiness of a smoked brisket comes from a good rub. And they aren't wrong -- beyond the rich beefiness, rendered fat, and aromatic smoke ...

Add any onions and garlic from the brisket below to the dish without wasting any flavours. Preheat the oven to 170C. Place into the oven for 30 minutes until tender and hot.

1. Combine dry mustard, thyme, chile powder, coriander, paprika, cumin, anise, ginger and brown sugar in a small bowl. 2. Salt and pepper the brisket on both sides. Rub the brisket with a little ...

Get the Recipe. Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce. ... Pitmaster Rodney Scott uses a spicy-sweet dry rub alongside a vinegar-cayenne mopping sauce.

This is a little cooler than most other smoked meat recipes. The internal meat temperature we need to reach is 200 degrees, so this will take some time. Depending on the thickness of the brisket ...

As soon as it's warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene's "Bar-B-Q" (the ultimate outdoor cooking song) and dig out that bag of woodchips. It's time to smoke ...

SPRINGVILLE, Alabama -- Here is a step by step recipe on how to make a tasty, savory dry rub for grilling or smoking pork, chicken, turkey, brisket and any kind of ribs. 11 dry ingredients mixed ...

When the brisket reaches 175 degrees, take it out of the smoker and make a pouch out of two large pieces of aluminum foil. I use two layers of foil to prevent leakage.