- 1 point-end brisket deckle off, approx. 6 pounds, trimmed with some fat left on top
- 1 cup brown sugar
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander seed
- 2 tablespoons garlic salt
- 2 tablespoons onion powder
- ¼ cup smoked paprika
- 1 tablespoon dried chili
- 2 tablespoons dried chopped thyme
- 2 tablespoons ground black pepper
- 1 cup Worcestershire sauce
Method for Rub
Mix all rub ingredients together except the Worcestershire
sauce. Score the brisket on both sides.
Cover both sides of the meat with the rub mix. Rub
seasonings well into the scored sections of meat. Cover and refrigerate
overnight.
Take the meat out of the fridge, season meat again with
extra rub seasoning and the Worcestershire sauce.
Place in a roasting pan, cover with foil and bake in a 225°F
oven until the beef is very tender and juicy (approximately 8 hours). Let beef
rest 30 minutes.
Servings 12
Memphis style BBQ sauce
Yield 2 cups (serving size: 2 tablespoons)
- 1 cup tomato sauce
- ¾ cup white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mustard
- ½ teaspoons freshly ground black pepper
- ¼ teaspoon salt
- 1/8 teaspoon ground red pepper
Method for BBQ Sauce
This sauce can be prepared, stored and reheated when needed.
Combine all ingredients in a medium saucepan, and bring to a
simmer. Cook for 5 minutes; serve warm on your favorite roll with your choice
of condiments.
Chef Emeritus
