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How To Be a BBQ Beast Master

BEEF

Smoked Brisket

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 14 hours
Serves: 8-10
 
• 8–10 lbs. beef brisket
• 2 cups Bub City Brisket Rub (1 part coarse black pepper, 1 part kosher salt, ¼ part cayenne pepper)
 
1. Preheat smoker filled with hickory to 225°F.
 
2. Coat brisket with the rub.

3. Let brisket sit at room temperature until the rub begins to “sweat,” about an hour.

4. Place the brisket fat side down and let it smoke for 12 hours. After letting it rest for one hour, slice against the grain and enjoy!

SIDE:
Barbecue Smoked Cabbage

Time:
6 hours
Serves: 4

• 1 Head green cabbage
• 1 Tbs. salt
• 1 Tsp. freshly ground black pepper
• 1 Tsp. garlic powder
• 1 Tsp. onion powder
• ½ Cup unsalted butter
 
1. Using a sharp knife, core the cabbage, carving out the tough white bottom. Rinse the cored cabbage and pull off any wilted leaves. Sprinkle the salt, pepper, garlic powder, and onion powder into the hollowed center. Place the stick of butter inside the center, where the core was removed, and over the spices you just sprinkled.
 
2. Wrap the head of cabbage in aluminum foil so the core end is up. Using more foil, form a base so the cabbage remains upright. Place the wrapped cabbage on the smoker. Cover and smoke for 4–6 hours, until the cabbage is soft. Unwrap and discard any blackened leaves. Cut the cabbage into quarters and serve alongside the smoked brisket.

Side recipes from Myron Mixon. Brisket from Doug Psaltis, executive chef at RPM Italian and Bub City in Chicago.

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