Cosmic Cuisine

Beef Brisket, Barbecued, Sliced

Dry Rub

Ingredients Percent by weight

Salt 29.51

Sugar granulated 23.61

Brown sugar, lightly packed 17.71

Chili powder 5.90

Paprika 5.90

Celery salt 4.43

Ground oregano 3.54

Ground white pepper 2.95

Garlic powder 2.21

Ground black pepper 1.48

Cumin 1.48

Dry mustard 0.79

Cayenne pepper 0.49

                         100.00

PREPARATION PROCEDURE

Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at least 8

grams per pound of raw brisket).  Wrap the brisket in plastic wrap or suitable material and hold

at 40°F (4°C) overnight.

Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. 

Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue

sauce and let sit in the oven for one more hour.

The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm).  Serve 2.8 to 3.5 oz (80-100

g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce.