Texas Dry Rub – see recipe 1 tb Fresh lime juice
1 1/2 tb Madeira wine
3 tb Olive oil [use extra-virgin]
1 Whole beef brisket
– 4 to 5 pounds
From: Michelle Bass Combine the rub, lime juice, Madeira and olive oil in a blender. Process until it becomes a smooth paste. Or combine the ingredients in a small nonreactive bowl and stir into a paste. Scrape the paste from the blender or bowl. With your hands lightly oiled, rub the paste into the brisket, coating both sides well. Cover the brisket with clear food wrap and marinate for a minimum of 36 hours in the refrigerator. Remove the brisket from the refrigerator and let it sit at room temperature (for about 1 hour) before you begin to cook. TO COOK OUTDOORS, use a covered kettle grill or water smoker. In a kettle grill, indriectly cook the brisket over a water pan containing a basting liquid of water, orange juice, wine or something similar for about 2 hours per pound, refreshing the coals with damp smoking chips every couple of hours. The brisket should have a dark crust when finished. If you are using a water smoker, follw the manufacturer’s instructions. Remove the brisket from the grill and let it stand for 10 minutes before slicing. TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a roasting pan and place in the center of the oven. Roast for 2 hours per pound, undisturbed. Remove the brisket from the roasting pan and let stand for 10 minutes before slicing. If you like, combine the pan juices with some warm barbecue sauce for serving. To serve, slice the brisket across the grain. Place overlapping slices on a large platter, drizzle with barbecue sauce and garnish with grilled red onions rings. Author’s note: The trick behind a perfectly moist beef brisket is slow, even heat or smoke. If you have a water smoker and access to mesquite chips or hard wood, Texas beef brisket takes on added depth. But you can get nice results indoors with your own oven. The Texas Dry Rub becomes the basis of a smoky, savory paste. Serve the brisket with your favorite barbecue sauce, a side of coleslaw and a garnish of sliced, grilled red onions. Note from me: I used this recipe on a 3.25 pound eye of round roast and let it marinate in the refrigerator for 72 hours. It was delicious! The rub was very hot, so I rubbed it off the roast before slicing so there was no overkill on heat. We served two sauces on the side: homemade BBQ sauce and horseradish sauce. Great with baked beans and homegrown tomato salad! Source: “Marinades” by Jim Tarantino