Mad Cow Barbeque Beef Brisket - Dry Rub & Sauce

Ingredients

These two recipes were given to ChefatHand.com exclusively, by Canadian Champion Barbeque Chef Wayne Fettback, pitt boss of the Mad Cow Championship Barbeque Team in Langley, B.C.  These recipes helped Mad Cow place first in the Alberta Barbeque on the Bow Barbeque Championships in 2008 and 2009, and place second in the Jack Daniels World Barbeque Championships in Lynchburg Tennessee.  

This dry-rubbed brisket can be made easily on a gas or charcoal grill, with or without a smoker or wood chips, and can be adapted for different cuts of beef.  Marbled, not too fatty.  Cook low and slow.

For the Dry Rub  (the cumin, thyme black pepper and coffee can be ground fresh)

• 1/2 cup kosher salt
• 1/2 cup turbinado (raw) sugar
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 4 tablespoons paprika (sweet, not hot)
• 4 tablespoons fresh ground coffee
• 2 tablespoons chili powder
• 2 tablespoons black pepper
• 2 tablespoons dry thyme (leaves, not powder)
• 2 tablespooms ground cumin
• 2 teaspoons ground nutmeg

 one 3 pound brisket with fat cap trimmed to 1/4"

For the BBQ Sauce

• 1 cup apple butter (we used our homemeade apple & grape butter)
• 1 cup ketchup (we used homemade but Heinz works really well)
• 1/2 cup honey
• 3 tablespoons molasses
• 1/2 cup cider vinegar
• 1 tablespoon hot sauce
• 1/2 tablespoon ancho chili powder
• 1/2 teaspoon paprika (sweet, not hot)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon mace or nutmeg
• 1/2 teaspoon black pepper

Methodology

Dry Rub:
Fresh grind as many of the spices as you can, but ready-ground works just great.  Break up any clumps with a spoon, blend well and store in an airtight container.    This recipe makes two cups of dry rub, plus a little to spare, so a 500ml mason jar works well.

Barbeque Sauce:
Place all ingredients in a medium saucepan. Heat gently to incorporate flavours, then cool until needed or refrigerate.  Reheat when needed.

Brisket:Trim fat cap to 1/4".  Rinse brisket and pat dry.   Massage dry rub all over the meat, pressing gently in to the flesh on all surfaces.   Cover with cling film and refrigerate for at least 8 hours or overnight. Unwrap and bring to room temperatur 30 minutes before grilling.  Place brisket in an aluminum or non-precious roasting pan, fat side up.

Preheat the barbeque then let settle to 250F and plan to maintain temperature for several hours.  Place pan on indirect heat, close lid and slow cook for about 4 hours (1.5 hours per pound) then check for doneness.  Baste frequently with accumulated pan juices.

When done, remove from heat and pan and let rest, covered in foil on a cutting board for 15 minutes. Reheat the barbeque sauce. Slice the brisket thinly on the bias (angled cuts) and serve on white bread buns, drizzled with the barbeque sauce, or serve the sauce in a small dish on the side. 

Exellent served with apple slaw or traditional coleslaw, or with a simple green salad.  Unsweetened cold tea helps temper the richness.  A light, citrusy beer pairs perfectly.

Submitted by:

BBQ Chef Wayne Fettback for C@H Kitchen