4th of July Brisket Recipe

Here’s one (maybe) little know fact about fighters — we are all fat kids at heart.  Perhaps it’s the constant struggle to maintain a low weight, but we all enjoy junk food.  Ask Jarred Mercado or Matt Jubera where their favorite wing or BBQ spot is and they will have an answer ready to go.  To celebrate the independence of our great nation, I am smoking a 12lb packer’s cut brisket.

Raw brisket with rub

Raw brisket with rub

To begin, trim a bit of fat off of the cap of the brisket.  You want about 1/8″ to 1/4″ of fat to protect and baste the meat, but not too much that the rub doesn’t reach the meat.

I used Eliot Marshall’s coffee rub on this one.  Eliot, like me, has a passion for fried chicken (his wife’s is awesome), and he does killer bbq, and he sent me this rub awhile back.

.5 cup ground coffee
.5 cup kosher salt
.5 cup brown sugar
.25 cup paprika
2 tbs ground cardamon
2 tbs ground ginger
1/3 cup chopped garlic(fresh)
.5 cup vegetable oil (added after the ingredients are mixed to create a paste)

Run both sides with love and, preferably, let it rest overnight.
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Unfortunately, I was on a time crunch, so I let the rub sit on for a couple hours, then into the smoker.

imageSmoke for about 14 hours at 225°, until the meat reaches roughly 200°. Then wrap in foil and into an oven on low for a little over an hour to rest before slicing.
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Slice and get fat. You can see my brother in law jacking one of the burnt ends in the corner before I even got a chance to sauce them and throw them on the grill.

Oh, by the way, I have a fight in October. More on that later.

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