Description
Bobby Flay’s legendary dry rub brisket delivers smoky, bold flavors straight from Texas barbecue traditions. Robust spices and expert technique combine to create a mouthwatering masterpiece that will elevate your grilling game and impress guests at any backyard gathering.
Ingredients
Scale
Main Spices:
- ¼ cup (59 milliliters) paprika
- 2 tablespoons (30 milliliters) kosher salt
- 1 tablespoon (15 milliliters) black pepper
- 1 teaspoon (5 milliliters) cayenne pepper
Aromatic Powders:
- 2 tablespoons (30 milliliters) garlic powder
- 1 tablespoon (15 milliliters) onion powder
- 1 teaspoon (5 milliliters) cumin
Sweet Ingredient:
- 3 tablespoons (45 milliliters) maple sugar
Instructions
- Carefully calibrate all dry ingredients using precise measuring tools, guaranteeing accurate proportions and balanced flavor profiles.
- Integrate the spices thoroughly using a whisk, creating a homogeneous blend that eliminates any potential clustering or uneven distribution.
- Conduct a sensory evaluation by sampling a small quantity of the spice mixture, making nuanced adjustments to heat intensity or sweetness by incrementally introducing additional maple sugar or cayenne pepper.
- Securely store the finished spice rub in a hermetically sealed container, selecting either a glass jar with a tight-fitting lid or a robust sealable plastic bag to preserve potency and prevent moisture infiltration.
- Apply a clear identification label indicating the spice mixture’s name and preparation date, ensuring optimal tracking of freshness and culinary potential.
Notes
- Trim excess fat strategically to maintain juicy meat texture while preventing greasiness.
- Choose meat with good marbling for maximum flavor and tenderness during long smoking process.
- Brown sugar provides deeper caramel notes if maple sugar isn’t available in your pantry.
- Customize spice blend by reducing cayenne for sensitive palates or adding more for heat lovers.
- Massage rub thoroughly to create uniform seasoning coverage across entire brisket surface.
- Monitor smoker temperature carefully to prevent drying out the meat during extended cooking time.
- Allow substantial resting period after smoking to help meat fibers relax and redistribute internal juices.
- Wrap brisket in butcher paper or foil midway through cooking to retain moisture and accelerate tenderness.
- Select hardwood like oak or hickory for classic smoky undertones that complement beef’s rich profile.
- Check internal temperature with reliable meat thermometer to guarantee perfect doneness without overcooking.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 339kcal
- Sugar: 42g
- Sodium: 13996mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Carbohydrates: 78g
- Fiber: 14g
- Protein: 8g