Carolina beef brisket

Carolina beef brisket

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by CharlotteToday

WCNC.com

Posted on April 9, 2012 at 12:50 PM

Updated Monday, Apr 9 at 12:50 PM

Dan's Carolina Beef Brisket


1 "flat end" beef brisket 4-6 lbs. (not a corned beef brisket).

1/4 cup ground coffee
1/4 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
one cup of your favorite bbq sauce, Bone Sucking Sauce preferred.

1 sheet pan with baking rack.

Mix all of the spices and break up any clumps with your hands. 24 hours before cooking, rub the brisket thoroughly with spice rub, wrap the brisket in plastic wrap and refrigerate.
Remove brisket from the refrigerator and unwrap, allow to sit at room temperature for 1 hour.
Pre-Heat oven or smoker to 250 degrees.
Turn brisket fat side up and place on rack in pan in oven or smoker (if using smoker, add hand full of wet hickory or mesquite chips every hour to hot coals) and cook for 5 hours.
Remove brisket and double wrap in foil to keep any steam from releasing, return to rack in oven or smoker), reduce heat to 200 degrees and cook another two hours.
Unwrap the brisket and allow to rest for 15 minutes, scrape away some of the rub to determine the grain of the meat, and slice against the grain into 1/4 in. slices.
Place slices on platter and allow guests to sauce their own meat.

 

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