Recipe Main Dish Grilled pork spare rib brisket strips – Recipe Petitchef
Provided by: Gourmet For Guys
Categories: main dish
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
|1/4 cup paprika (sweet paprika if you have it)|
|3 tablespoons firmly packed brown sugar|
|2 tablespoons dried oregano|
|2 tablespoons garlic powder|
|1 tablespoon chili powder (ancho chili powder if you can find it)|
|2 teaspoons kosher salt|
|1 teaspoon celery salt|
- Combine all ingredients in medium bowl and mix thoroughly. Store extra for future use in a zip-loc bag.
- Preheat grill to low heat. Cut off excess fat from the brisket strips, and remove as much of the filmy-looking membrane as possible.
- This can be done by grabbing the corner of it with a paper towel, and, with a little luck, a good piece of the membrane should peel right off.
- This helps with the final tenderness of the pork. If you can’t get it all off, don’t worry; they’ll still be delicious
- Rub Memphis Shake mixture liberally all over the brisket strips.
- Place brisket strips on the grill and allow to slow cook for about two hours, checking every 30 minutes or so.
- Remove, allow to cool for a moment.
Follow this recipe for juicy pork brisket
Provided by: Phen Pavelka
Categories: Main Course,Snack
Total time: 240 minutes
Prep time: 30 minutes
Cook time: 180 minutes
|1.5 lb Pork brisket (if you use a larger cut the cook will take longer)|
|1 cup Smoked BBQ Source Pork Rub (how much rub you need will depend on the size of your brisket)|
- Remove skin from the pork brisket if present.
- Check the pork brisket for any silver skin and trim off.
- Trim any fat cap to one quarter inch in thickness.
- Rub evenly and generously with BBQ rub. Pat the rub in with the palm of your hand.
- Let rest at room temperature for 30 to 60 minutes depending on the size of your piece.
- Preheat smoker to 250°F and add hardwood chunks of choice.
- Place pork brisket on smoker grates and smoke until internal temperature reaches 170°F.
- If you have a good bark, wrap your brisket with foil or butcher paper. If bark has yet to form, leave meat unwrapped.
- Remove meat from the smoker when internal temperature reaches 195°F.
- Tent with foil and let rest for 30 to 60 minutes depending on size and weight.
- Slice in half inch pieces against the grain and serve warm.
Calories 406 kcal, Carbohydrate 39 g, Protein 38 g, Fat 14 g, Saturated Fat 5 g, TransFat 1 g, Cholesterol 102 mg, Sodium 127 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
What is the best way to slow cook a pork brisket?
Low and slow cooked pork brisket is tender, flavorful, and can make your taste buds dance. Photo by: Sabrina Baksh Prepare smoker for 225 degrees F., 4 hour cook time. Combine rub and apply liberally all over the pork brisket. Let stand for 15 minutes. Remove brisket from smoker, and wrap in butcher paper, creating a parcel.
How do you wrap a pork brisket in butcher paper?
Remove the smoked pork brisket from the smoker (or grill) using large tongs or heat-resistant kitchen-safe gloves. Set it onto the top end of the butcher paper and fold down the center. Fold the left corner much like you’re wrapping a gift.
How long to smoke a pork brisket in electric smoker?
Prepare smoker for 225 degrees F., 4 hour cook time. Combine rub and apply liberally all over the pork brisket. Let stand for 15 minutes. Remove brisket from smoker, and wrap in butcher paper, creating a parcel. Place it back into the smoker and let it go until it reaches 190 degrees F.
What is pork brisket and how is it made?
So what is pork brisket? Pork brisket is a portion of the picnic ham. Typically, pork brisket is sold as a part of the ham but clever butchers are separating this cut of meat and selling it as a stand-alone offering.