Monday, April 11, 2005

Dr. Fox's Texas Smoke Rub For Brisket and Hot Sauce

Smoke Rub

Note: This recipe makes a pretty large batch. No measurements in this recipe are precise.

1/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
2 tablespoons sugar
1/4 cup chili powder
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons cayenne (adjust to taste/hotness)

Combine above ingredients. Use substantial amount to rub all over brisket. Smoke 8-12 hours (depending on weight) over indirect heat (no greater than 200 degrees). Heat source is hickory wood.
(Brisket is a very tough cut of beef, cooking slowly over a long time is key. Lots of beer consumption recommended while tending the fire.)

Imitation Texas Hot Sauce

2 cups water
1 cup white vinegar
1/4 cup salt
1/4 cup cayenne

Combine ingredients in saucepan. Cook over low heat to incorporate ingredients. Use as sauce over BBQ Brisket. (Sauce reminds me of Western North Carolina BBQ sauce though Dr. F says it is strictly Texan.)

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