6 pounds beef brisket
1 tablespoon yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne powder
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
Most Texans would agree that the secret about BBQ brisket is simplicity and smoke. Aaron Franklin is a BBQ Pitmaster in Austin, Texas who has, for years, been well-known for his brisket. If you don't have time to wait 4 or 5 hours in line to feast on his brisket you can try out his recipe at home. Select the 'FIND OUT MORE' button.
Since he began competing in BBQ competitions in 1996 Myron Mixon has won more than 200 BBQ grand championships and 1,800 BBQ trophies. His team "Jack's Old South" has won the Memphis in May Grand Champion title 4 times and the Big Pig Jig Competition in Vienna five times. He is know as the "winningest man in barbecue."
For the marinade:
In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to 2 weeks.
For the rub:
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
For the spritz:
In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.
For the ribs:
One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or "silver"): At whichever end of the rack seems easier, work your fingers underneath the membrane until you have 2 to 3 inches cleared. Grab the membrane with a towel and gently but firmly pull it away from the ribs. Pulling off the membrane exposes loose fat that will need trimming, so take your knife and cut out any excess fat.
Now the racks are ready.
Set the racks in an aluminum baking pan and cover them completely with the rib marinade. Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if you're at a contest or in a picnic situation, in a cooler packed with ice.
When you are ready to cook them, remove the ribs from the marinade. Pat them dry with towels. Apply the rub lightly around the edges of the ribs, over the back side of them, and on top. Then let the ribs sit, uncovered, at room temperature for 30 minutes.
In the meantime, heat a smoker to 250°F.
Put the ribs in a baking pan, put the pan in the smoker, and cook for 2 hours. After the first 30 minutes of cooking, spritz the ribs. Continue to spritz at 15- minute intervals for the duration of the cooking time. (The ribs should be uncovered so they can absorb as much smoke as possible.)
Remove the pan from the smoker. Pour the apple juice into a clean aluminum baking pan.
Place the ribs in the pan, bone side down, and cover the pan with aluminum foil. Place the pan in the smoker and cook for 1 hour.
Remove the pan from the smoker and shut off the heat on the smoker. Remove the foil, and apply the glaze to the top and bottom of the slabs of ribs. Re- cover the pan with foil, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually decreases.
Remove the ribs from the pan and let them rest for 10 minutes on a wooden cutting board. Then cut and serve.
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