This recipe has been long time in the making. I have poured through many cookbooks trying to find out what makes a good rub that does not have garlic and onion and I think I have finally found one.
Beef BrisketCourse: Uncategorized
6 pound beef brisket
2 tablespoons of olive oil
1 bell pepper, chopped
2 stalks celery, chopped
3 tablespoons coarsely ground black pepper
3 tablespoons table salt
2 teaspoons of mustard powder or 1/4 cup Dijon mustard
2 teaspoons chili powder
1 cup strong coffee
A few drops liquid smoke
- Place all the ingredients, other than the meat and oil, in a food processor and process until smooth.
- Lightly oil the meat with vegetable oil then cover with the pureed rub. Spread the rub generously on the brisket. Marinate overnight.
- Place brisket in a pan deep enough to allow juices to collect. Cook brisket at 225°F for about 6 to 7 hours until it reaches 150°F.
- Remove the brisket from the oven and wrap it in two layers of heavy foil, include any juices from the pan with the meat. Wrap tight and press the foil close to the meat. Place back in the oven for at least 2 more hours. Cook until thermometer hits 203°F. It is not the weight of a piece of meat that determines cooking time, it is thickness.
- Remove from the oven and still wrapped in foil and let it sit in an insulated cooler for at least 1 or 2 hours. The foil captures natural juices for use in a sauce, and holding the meat allows the parts that have dried out during cooking to absorb some of the juices. After one hour of holding, slice the meat.
- If you would like serve it as barbequed sandwiches, pull the meat apart and serve with Fresh Barbeque Sauce (Recipe on site), or slice and serve as plates with coleslaw, potato salad, sweet potatoes and baked beans.
- This recipe takes awhile but it is worth the wait. The meat is absolutely delicious and you will not be able to tell that it does not have onions or garlic.