Always tell the truth about your barbecue. Then you don’t have to remember anything.
Given our much improved weather, 65º + for Eastern NC I decided to get the Primo grill ready to smoke a beef brisket which takes hours to smoke, but well worth the effort (or lack there of) in the end. I prepared the marinade for the brisket, an appropriate Tex-Mex style dry rub the day before and prepped the brisket for an overnight marinade so the greater part of the time on smoking day was monitoring the temperatures of the grill and the hunk of beef.
I prepared a gazpacho filled with roasted peppers, tomatoes and other goodies. Seasoned with lime juice, red wine vinegar and pinches of seafood seasoning adding some lime grilled shrimp just before serving. It was still too chilly to eat out on the porch, but dinner shared with good friends is all the warmth and comfort that a person can ask for at times. I also thank all of them for their contributions to our lazy dinner, the tortillas, salsa, coconut cake and strawberries great! Serve with warm tortillas, or ciabatta rolls, salsa, guacamole, and plenty of the BBQ sauce…Looking forward to the brisket “Caldillo” using leftover brisket…that recipe can be found in Recipes/Soup’s on
Marinade ingredients for 1-5 pound brisket. Marinate brisket in a container large enough for the brisket or large zip food storage bag and turn the brisket often.
1/2 bottle of Summer Shandy Beer-lemony taste
2 ounces of blended Good Season Italian dressing
1/4 large red onion, diced
4 cloves of minced garlic
1/2 cup Tamari soy sauce
2 teaspoons brown sugar
2 teaspoons brisket rub
Blend the marinade, pour over brisket and marinate for at least 8 hours.
Rub ingredient amounts are as usual, not accurately measured and you can add other spices or find a good rub in the market, I do the best guessing amounts with what i put together…
The basics for my brisket rub are common ingredients and the following makes enough for several briskets or other smoked or grilled meats and poultry.
1+1/2 teaspoons Mexican oregano
1+1/2 tablespoon Kosher salt
1/4 to 1/2 teaspoon red chili flakes
1 tablespoon mild New Mexico chili powder (find small packets in the Mexican food aisle)
1/2 half tablespoon other sweet red chili powder
about 1/2 cup sweet paprika + *(optional 1/2 teaspoon hot paprika)
3 tablespoons of dark brown sugar
1+1/2 tablespoon granulated garlic
1+1/2 tablespoon ground cumin
Mix all of the spices in a container that can be sealed. After marinating the brisket for at least 8 hours pat it dry with paper towels and rub down with the brisket rub, allow the brisket to sit at room temperature for at least 1 hour before smoking. Get the gas or charcoal smoker ready and maintain a temperature of at least 190-200º – 215º.
The brisket took about 6 hours of smoking time or until the internal temperature reached 190º and another 1-1/2 – 2 hours of wrapped resting time.
Thinly slice the brisket and serve with BBQ Sauce…I love Adam Perry Lang’s BBQ Sauce, but you can use any favorite western style BBQ sauce, preferably homemade, but not necessary. I make a lot of Adam’s sauce and stash it in the freezer in 1 cup containers.