I have two recipes for one today and you are going to love them both. Yes, I am serious. My parents were preparing and smoking meat long before it became cool and hip. It was my job to prepare the meat for smoking and make the sauce for so long, I remember standing on a stool to reach the middle shelf for the spices and there is where I discovered cumin…….long before it became a common spice in American cooking.
Before I show you how I do it, I would like to tell you something that I am completely overjoyed to share: Last week the final rule came down from the federal government regarding In-Home Care Workers and how they are defined within the Fair Labor Standards Act. On January 1, 2015 all of these hard working individuals will FINALLY be protected by salary, overtime, vacation and sick time requirements like the rest of us in the working world already enjoy. Can you believe there are still individuals in the U.S. who can be worked seven days per week and not paid time and a half for overtime or at least given compensation time? Those who go into our homes and take care of our parents, grandparents, and disabled siblings are not. I have worked for years to get them the respect and pay they deserve and my small contribution is eclipsed by the life-long fight my friend Leonilla Vega, Esq. waged against those who would continue to regard the workers as Live-In Domestics. I’m so sorry to say Leonilla lost her battle with cancer one year ago and will not be able to raise a glass with me in celebration of her hard work but I know her staff in NYC will carry on the mission. Enough of that – let’s get on with the recipes!
First the dry rub. It is wonderful and can be used in the smoker, charcoal grill, or even in the oven. We don’t like sweet dry rub and mine has a secret ingredient.
Makes a little less than 1 Cup.
Dry Rub
1 Tablespoon Ground Mustard
1 Tablespoon Tony Cachere’s Creole Seasoning (you can substitute Old Bay)
1 ½ teaspoons granulated garlic
1 Tablespoon white pepper
1 Tablespoon black pepper
1 Tablespoon red pepper flakes (can omit if spicy intolerant)
2 Tablespoon Hungarian Paprika
1 Tablespoon Kosher Salt
1 ½ teaspoons ground Cumin
1 Tablespoon Dill (my secret ingredient)
Then you are going to make your wet sauce, the night before so the ingredients can mellow overnight.
Wet Sauce
Ingredients:
1 1/3 Cup Brown Imperial Sugar (or other brand)
1 teaspoon Hungarian Paprika
1 teaspoon Cumin
1 teaspoon granulated garlic
2 Tablespoons white Vinegar
1 teaspoon ground Thyme
1 1/3 Cup Ketchup
2 Tablespoons Yellow Mustard
2 Tablespoons Worcestershire Sauce
Directions:
Mix together in a pot and cook to simmer for 10 minutes. Cool. Place in covered dish in fridge overnight….this is VERY important so it doesn’t taste too tangy.
Now let’s make the brisket!
Brisket
Directions:
Mix up Dry ingredients for rub in a bowl and rub all over a big brisket.
Place in a dish and cover with plastic wrap.
Chill in fridge overnight.
Next morning, take out the brisket – if you are cooking in the oven, put ½ cup water in a Dutch oven and place in a pre-heated 325 F oven for 3-4 hours or until done.
If you are smoking the brisket, get the smoker hot and fill the metal bowl with water, set the brisket on the rack and let it go for about 12 hours.
Let it rest for 20 minutes and slice like this.
Doesn’t this look fabulous? It is so tender it melts like buttah in yo’ mouth!
Your photos look so enticing, my mum needed a good rub recipe so thank you 😀
Cheers
Choc Chip Uru
You are very welcome. Thanks for reading – I am WAY behind – I’ll catch up!
stop the madness – I love bbq and this looks amazing!!!
Thanks for the compliment and thanks for dropping by!! Please come back again.
My stomach is seriously growling right now.
Thank you!
That meat dish looks scrumptious!
Thank you so much and please come back anytime!
Congratulations on your very big win that becomes a win for all of us! When pay and benefits are better, we’ll have more qualified folks willing to work as in-home caretakers, allowing those who might need a nursing home otherwise, to stay at home where they are comfortable and spare them a move to unfamiliar surroundings. This is HUGE!
I am loving that brisket – rub, sauce and all!
Thank you Stacy – I really appreciate the support – it IS a great thing and everyone’s wages will go up when the lowest paid ones do!
Congrats! That’s awesome news!!
Also, these recipes sound amazing. I love making my own sauces, but I’m definitely going to have to try your dry rub! YUUUUM!
I think you will love it!
WOW! great news; Congratulations Kelli! 🙂
That must have been fun preparing the meat with your parents when you were so young! Nate enjoys hanging around the kitchen too; he’s so tiny but he really loves it! I hope he will enjoy baking as much as I do 🙂 &
your pictures look so delicious, I can see from them how good it must be! 😉
hope you are doing great Kelli! 🙂
I am but I am also over a week behind on my reading! Going to do it very soon and I can’t wait to see what you’ve posted!
Congratulations on the win! Yhank you for the rub and mop recipe. I’ve been looking for a good one to use on a whole beef brisket that I have and these sound just right. Once again thank you.
Thank you for dropping by – I just know you’ll love ’em both!
YES! Looks so good and all those flavors are making my mouth water!
I’ll be trying these soon. I’ve been feeling a brisket coming on for a while now. If you know what I mean. 😉 Would you call your brand of brown sugar light brown or dark brown? Thanks again.
I have a feeling we are going to be friends!
Mine is always light brown sugar. Unless I am making gingerbread or ginger snaps for my mom and her friends, I never even buy dark brown sugar. Yes, I think we will be friends as well!