250g DALMATION BRISKET RUB : CRACKED PEPPER & KOSHER SEA SALT FLAKES
Texans call their Salt/Pepper Brisket seasoning Dalmation Rub as it's black and white like the dog. This Combo of semi Hot coarse fresh Cracked Pepper and Gourmet pure sweet soft Australian ‘melt in your mouth’ Kosher Sea Salt Blossom Flakes provides a balanced flavour and creates a significant surface area to coat your meats and can withstand long cooks at high temps. It is a 50/50 ratio of Pepper to Salt, that brings out the best flavours in foods. Large Shaker Holes are required for an even shake of both Flaked Salt & Cracked Pepper. We also offer a $20 500g Bulk Bag.
A higher ratio of our hot Cracked Pepper increases the Bark heat flavour. To optionally increase the heat, use Med Shaker Holes as smaller holes restrict salt flakes. Use the Drop Down Menu to Select our matching Large or X-Large Stainless Steel Shaker with 3 sets of hole sizes.
This is the ‘go to’ All Purpose Brisket Rub used in Texas! The texture and combination of this simple Rub creates great Bark and flavour on Brisket, Beef Ribs, Lamb, Pork etc. 250g Resealable bag. Shake generously on meats & foods.
For a BBQ Comp level Brisket: Shake FAJITA SEASONING aka WHITE LIGHTNING DOUBLE GARLIC BUTTER RUB on all sides as an under-Rub for extra flavour, then cover it with a coat of Dalmation Rub for Bark and texture.
INGREDIENTS: Aus Kosher Sea Salt Flakes and Cracked Black Pepper Corns.
No Preservatives or Gluten. Vegan.
THE DALMATION RUB ‘BUSY MAN’ BRISKET. ONLY 1 HR WORK!
Too busy to get up at 5AM and watch a Brisket cook all day? The idea is to smoke it to 70C, then “Boat” it in House oven overnight for 16-18hrs. Once Brisket finally reaches 96C internal temp, the oven can be set to 90C to hold that meat temp for 6-12hrs, the meat can't rise in temp as 96C is higher than 90C oven temp. Smoke the perfect stress free Brisket for tomorrow night's Guests!
1) Trim ¾ of the Brisket fat off a 4-6kg Brisket. Smaller Briskets
are harder to cook.
2) INJECT all surfaces at a slightly horizontal angle with 2/3 cup MOIST MEAT BOMB & 4 Cups water. Stick thin Needle in and squeeze on the way out to fill each hole. Inject about 40 holes for even internal moisture and flavour.
3) Shake and cover all surfaces generously with DALMATION BRISKET RUB with large Shaker holes as smaller holes prevent Salt Flakes from coming out.
4) For extra flavour, initially cover the Brisket in FAJITA SEASONING aka
WHITE LIGHTNING DOUBLE GARLIC BUTTER RUB, then cover in another RUB.
For a PELLET SMOKER:
5) Add more smoke flavour with an open smoker box or our LUMBERJACK WEDGIE full of pellets and light pellets centre with 2 x 30 sec blowtorch bursts a few mins apart, and place on a rear grill hot spot.
6) Put Brisket in Smoker at 9pm on low heat for 1st hour, to get smoke into meat.
7) At 10pm increase temp to 107-110C and go to bed.
8) At 7AM next day the meat should be 70-74C internal temp with the fat rendered out and great Bark. Take out of Smoker and place Brisket in large deep Tinfoil tray.
9) Crush and Melt 6 Beef Cubes in 1 cup boiling water and mix it into 5 cups cold tap water, or just use commercial Beef Broth. Add Red Wine?
10) Boat the Brisket by partially submerging it in Beef Broth like an island, add Small to Med size spuds to Broth.
11) Cover top of tray with 450mm wide Bunnings $10 Heavy Duty BBQ Tinfoil and loosely crimp edges around tray so meat Bark doesn’t steam and get soft.
12) Put in the Oven at 100C till around 4pm. (Turn up higher for a quicker cook)
13) At 4pm Brisket was 85C. Take out potatoes as they will overcook and go hard, wrap them in tinfoil to keep warm. Turn up oven to 140C to finish it.
14) 5:30pm Brisket probed 95-97C.
15) Put spuds back in Broth. Crimp tinfoil tight around tray and turned oven off to rest meat 1hr min.
16) 6:30 (or later) Ready to serve!
17) Take Brisket out and place on board, slice up diagonally starting
from the corner of the meat for a nice mixed grain cut, or shred it for Pulled
18) Make gravy from Stock and juices: just whisk in cornflour or flour, to thicken.
19) Pour gravy over Brisket slices and on top of Sour Cream on potatoes.
- For a CHARCOAL SMOKER, at 5pm start a mound of hot IRONBARK lownslow
charcoal with a Heat Gun or our FIRE ROD in 1 min. Place 1 Apple and a Aus Oak Chunk on each side to
Place the Brisket above the coals but on the other side, offset to the heat, to Smoke it slow. When Smoker gets to 110-120C, close off air vents a little to slow down the mound for a long smoke. At around 11pm the Brisket should reach 70c, then Boat it and place in oven as per steps 8-19 above.
- For an OFFSET SMOKER, at 5pm start the base of a mound of hot QLD GIDGEE lownslow charcoal and place an APPLE LOG next to it to smolder. Put Brisket in to Smoke it slow. When Smoker gets to 110-120C, close off air vents a little to slow down the mound for a long smoke. At around 11pm the Brisket should reach 70c, then Boat it and place in oven as per steps 8-19 above.