Well if you’re like me and you live in four-season weather (read: winter in Canada…), you miss spending weekend in the back yard, swimming in the pool with friends and family while the BBQ cooks throughout the afternoon… (ah, I’m missing it already…). I love to smoke meats on the BBQ and even though I BBQ all-year-round, longer cooks like smoking just aren’t in the mix. I don’t mind doing up some steaks or other meats, but not a 4 or 5 hour cook…
Ok, so I’ve set the stage for doing a Texas style beef brisket in the oven, this Grey Cup weekend. I’m looking forward to smelling the slow cook all day long this Sunday!
(approximately equal portions of the following, except where noted)
- coriander (1/2)
- ginger (1/2)
- lemon pepper
- cloves (powder) – only a small amount (usually quite strong)
- salt (1/4)
- pepper (1/2)
- brown sugar
- dry mustard
- chipotle powder (1/4)
- garlic (1/4)
Prepare the rub and mix well. Rub the brisket thoroughly with the rub, ensuring all the cracks and sides are done. Cover the meat, I like to use a freezer bag, and sit in fridge over night.
- 1/4 cup soya sauce
- 1/4 cup Worcester sauce
- 1/4 cup of liquid smoke
- 1/4 cup of black coffee or Coke
- 1/4 cup of apple cider vinegar
- onion (cut in slivers)
Place cooking sauce in bottom of cover cooking pan. Place brisket on rack (don’t sit it in the sauce), cover and cook at 250 degF/lb (usually 4-5 hours). Check liquid after 3 hours to ensure the pan is not dry (if it is, add water and liquid smoke in equal portions).
Once cooked, you can use the juice in the pan as gravy or serve with your favourite home-made BBQ sauce (Texas style of course)!