Rubs and such

Spicy Dry Rub

Makes about 1/3 cup

INGREDIENTS

2 tablespoons chili powder
2 tablespoons cayenne powder
1 tablespoon ground coriander
1 teaspoon crushed red pepper
Salt and freshly ground black pepper to taste


DIRECTIONS
Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Store in a cool place until ready to use.

To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling.



Peppery Dry Rub

Makes a generous 1/2 cup

INGREDIENTS

3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced

DIRECTIONS

Mix the ingredients together in a glass jar or bowl. Cover and shake to mix.
Refrigerate until ready to use.

To use: Rub the mixture into the meat, and allow to marinate in the refrigerator. Pat meat dry before grilling.




Sweet ‘n Spicy Dry Rub

Yield: 1 1/3 cups — enough for about 20–25 lbs. of brisket

INGREDIENTS

1/4 cup dark brown sugar
1/4 cup minced garlic
1/4 cup dried marjoram
1/4 cup Kosher salt
1/4 cup freshly ground pepper
2 tablespoons ground cayenne pepper
1 tablespoon allspice

DIRECTIONS
Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.




Mopping Sauce

Yield: 7 cups — enough for 25–30 lbs. of meat

INGREDIENTS

4 cups apple cider vinegar
2 cups water
1/4 cup Worcestershire sauce
1/4 cup Kosher salt
1/4 cup freshly ground black pepper
1/4 cup vegetable oil

DIRECTIONS
Combine all ingredients in a blender or food processor, and pulse until mixed thoroughly.





Smoked Brisket


2 briskets (about 9 lbs. each)
Sweet ‘n Spicy Dry Rub (See recipe above)
Mopping Sauce (See recipe above)

DIRECTIONS
1. Rub all sides of the brisket with Sweet ‘n Spicy Dry Rub.
Set aside at room temperature for 2 hours.

2. Prepare your smoker according to manufacturer’s directions.
Smoke for 12 to 14 hours or until buttery, maintaining a temperature of 200°–220°F.
(When we prepared this at the Aspen Food & Wine Classic, we used a combination of mesquite and apple wood for smoking.)

3. Baste every 20 to 30 minutes with mopping sauce.

4. To serve, slice brisket across grain. Cut on the bias for wider slices. Top with a splash of the mopping sauce.