Rough Cut 20 oz
Coarse ground garlic, onion, pepper, salt, and red pepper flake. Perfect for Prime Rib, Brisket, and Steaks.
Prime Rib Recipe:
1. Lightly cover with olive oil.
2. Cover entire prime rib with Rough Cut (1/3 - 1/2 cup per 5 lbs)
3. Place in pan with 1 inch of hot tap water. Add 1/4 cup Rough Cut to the water (optional).
4. Smoke at a low heat for 1-2 hours. (150-185 degrees)
5. Lightly cover and finish cooking at 350 degrees (estimate 20 mins per pound).
5. Let prime rib rest for 20-30 minutes covered. (It will gain 5 degrees while it rests)
6. Pull prime rib at 125 for Rare, 130 for Medium Rare, 135 for Medium, 145 for Medium Well.
Perfect Brisket with B’s Rubs
1. A whole brisket is usually 10-13 lbs. It contains a large piece of fatty muscle at one end called “the point”, and large flat muscle called “the flat”. Your local butcher will carry the whole brisket, or will sell the pieces separately. Most butchers will sell just “the flat” which usually is around 5-7 pounds. If you want less hassle and less fat, buy this.
Prepping the Brisket:
2. Trim the fat from your brisket while leaving 1/8” –1/4” of fat cap. Trim off all the large chunks of fat, especially the hard pieces. Consult some videos on how to “trim a packer brisket” if you are unsure. If you have just the flat, just trim it neatly.
3. Rub the brisket with olive oil, mustard, or pickle juice. There are many ways to apply moisture to the outside of the brisket, just pick something that you like.
4. Shake on your favorite rub(s) such as a layer of B’s Rough Cut along with a layer of B’s Bigtime BBQ. Another idea is to use B’s Batch #9 or B’s Smoked Rub.
5. Refrigerate for at least 2 hours or over night.
*If you want to inject the brisket, there are several brands of injections you can buy, but a simple beef broth works very well. Cold liquid is the only way to go.
Cooking the Brisket:
6. Smoke the brisket with your favorite wood fat side down at 225-250 degrees for about 1 – 1.5 hrs per pound. You want to smoke your brisket straight out of the refrigerator. This allows for more smoke to penetrate the meat before it begins to cook. Cooking the brisket fat side down protects the brisket from irregular heat flare-ups. Fat up or fat down, either is OK.
7. Smoke to an internal temperature of 165 degrees, then tightly wrap the brisket in foil. Cook until the internal temperature of the brisket is between 200-205 degrees. You should be able to push a temperature probe into the brisket as if it’s butter.
8. Let the wrapped brisket rest on the counter for at least 30 minutes, or place the wrapped brisket into a cooler for 3 or 4 hours covered by a towel. Slice against the grain.
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Wishing you all the best! -B