Saturday, July 02, 2011


This Monday's Independence Day's menu has a six-pound brisket at its centerpiece. I've learned that seasoning is just as critical as the choice of woodchips when preparing this cut. This morning, the "rub" and the "mopping sauce" were created. Let me share the recipe for each

Rub "Sweet Virginia Fire"
  • 1/3 cup of dark brown sugar
  • 1/3 cup of chilli powder
  • 2 Tbs fresh-ground pepper
  • 1 Tbs sea salt
  • 1 Tsp ground cumin
  • 1 Tsp cayenne pepper
  • 1 Tsp ground caraway seed
Mix well and refrigerate

Mopping Sauce "Silver Bullet Baste"
  • 12 Oz Coors Light
  • 1/2 Cup of apple cider vinegar
  • 1/4 Cup olive oil (EVOO)
  • 1Tbs Texas Pete
  • 1Tsp fresh-ground pepper
  • 1Tsp chili powder
  • 1Tsp crushed oregano
  • 1/2Tsp Cayenne pepper
Mix well and refrigerate for 24 hours or more to allow for the flavors to coalesce

Tomorrow... The Rub begins.

No comments: