BBQ

When voting for the best smoked beef brisket rub or marinade, we take our hats off to the Texans for providing the nation with a fantastic mix of spices that are simply unbeatable. The delicate blend of apple cider vinegar for that all-essential tang, the mix of rich tomato puree for that thick and creamy consistency and the generous helping of minced garlic and chopped celery gives it that mean and punchy flavor that everyone loves smothered over juicy cuts of freshly grilled meat. 

Don’t get me wrong, shop-bought sauces, rubs, and marinades are a great solution to adding a dollop of flavor to your meals when you are running low on time and need to put something yummy together within a small time frame. But just as homemade cakes and cookies always taste far better than the ones you buy over the counter at the supermarket, homemade rubs and marinades are also far scrummier than anything you can pick up off of a supermarket shelf. 

Are you looking to create your very own Texas style smoked beef brisket using a homemade recipe? Then you have come to the right place as this article will include one of the most lip-smackingly delicious beef brisket recipes you can imagine, that will help you to create an uber tasty meal for the family to enjoy this weekend.

I’m sure you will be happy to know that this article is crammed full of goodies! As not only will it include an awesome Texas beef brisket recipe, but it will also go on to mention some of the wildest tips that will help you dish up something truly spectacular this weekend.

Tips And Tricks To Make The Best Beef Brisket

The following is a handy list of tools that will make it miles easier to smoke an amazing beef brisket. Follow the tips and tricks carefully to get the most sublime results!

• Let your spices mingle! The key to the perfect beef brisket is to mix your spices well, and if they have had time to marinate together you will get a more powerful overall flavor. So, make sure you mix your spices before smoking your brisket, especially if you fancy trying your hand at your own Texas barbecue style sauce.
• Maintain your temperature. To ensure your brisket cooks evenly throughout, it is essential you maintain the temperature of your smoker at 225 to 250 degrees Fahrenheit throughout the cooking process. 
• Keep it shut! Once you have wrapped your brisket and are on to the final stage of smoking, keeping the meat succulent and juicy is important. A cut of brisket takes a long time to cook well, so it is easy for the meat to become dry during the smoking process. To prevent this from happening, make sure you tightly wrap the brisket in butcher’s paper and keep the lid on the smoker shut throughout the process.
• Use quality smoking products. Of course, the better the quality of your wood and charcoal, the longer they will burn, providing your meat with more smoky and fragrant flavors. Using flavored wood pellets is also a great way to enhance the flavor of your meat. Why not try using apple or cherry flavored wood pellets for this beef brisket recipe as they will help to bring an awesome flavor to your dish. And of course, there is no better way to massively improve the outcome of your smoked beef brisket than choosing high quality cuts of meat at your local butcher or supermarket. Prime cuts of meat will stay succulent for  longer and will give your meal an unbeatable taste that cannot be emulated with inferior or budget cuts of brisket.
• Keep it hydrated! Another great way to keep your meat moist while cooking is to use the water pan in your smoker. Make sure to keep it topped up whilst your meat is cooking as this will help to rehydrate your meat and stop it from drying out.
• Give it a rest! One of the most important steps when smoking a cut of beef brisket is allowing it to rest once it has finished cooking. I usually rest my brisket for an hour after cooking and that gives the meat enough time to reabsorb all of the scrumptious flavors and to soak in all of the juices that make this smoked beef recipe somewhat irresistible.

The Best Texas Style Smoked Beef Brisket Recipe

There are two important elements that go together to make the best beef brisket, one of them being cooking your beef brisket in just a way so that the meat is succulent and tender, another is making sure you have the best rub for your beef brisket that will give it that phenomenal taste. That is why the following recipe has got both of the important bases covered. Take a look at the recipe listed below that will help you to cook the tastiest Texas style smoked beef brisket your family has tasted.

Ingredients (For The Texan Style Sauce)

(Makes 2 cups)

• 1 ½ tbsps  of butter
• 1 large onion (diced fine)
• 3 cloves of garlic (minced)
• 1 ½ cups of ketchup
• ⅓ cup of Demerara sugar
• ⅓  cup of lemon juice
• 3 tbsps of cloudy apple cider vinegar
• 3 tbsps of tomato puree
• 1 ½ tbsp of Dijon mustard
• 1 tsp of cayenne pepper

Ingredients (For The Brisket)

• 1 13 lb brisket (untrimmed)
• 2 ½ tbsps of Kosher salt
• 2 ½ tbsps of freshly ground black pepper
• 2 ½ tbsps of crushed garlic powder
• 1 tbsp of crushed onion powder

Directions (For The Texas Barbecue Style Sauce)

1. Place the butter into a medium sized saucepan and place it on a low heat until melted (ensure it does not burn).
2. Add the minced garlic to the saucepan and simmer on a low heat for one minute.
3. Add remaining ingredients to the saucepan on a low heat stirring occasionally. Simmer them together for 15 to 20 minutes. Then remove from the heat to cool.

Directions (For The Brisket)

1. Place the 13lb cut of brisket onto a meat preparation board and trim the excess fat down to ¼.
2. Place the kosher salt, freshly ground black pepper, crushed garlic powder and onion power into a small mixing bowl and stir until combined. Sprinkle the mix over the cut of brisket and pat it onto the meat. Allow the brisket to sit for one hour at room temperature.
3. Preheat your smoker to 225-250 degrees Fahrenheit burning on apple wood chunks (or your favorite wood chunk variety). Place the brisket on to the smoker and smoke until the internal temperature of the meat reaches 165 degrees Fahrenheit. This will take approximately 8 hours.
4. Wrap the brisket in butcher paper, making sure to close off any openings to retain juices and smoke the brisket until it reaches between 200 and 205 degrees Fahrenheit. This will take approximately 6 hours.
5. Remove the brisket from the heat and allow it to sit for 1 hour. 
6. Slice your cut of brisket and lightly drizzle it with your premade Texas barbecue style sauce or pour it into sauce pots for your guests to dip into as and when they wish.

If you are anything like me, then I am sure you will agree that there is nothing more satisfying than getting your hands on a freshly grilled rack of ribs. There is no sensation that matches the feeling you get when taking a bite straight into the juicy meat on some baby back ribs, covered in a sticky barbecue sauce that is simply to die for. I love it when they are so moreish that the meat begins to slide away from the bone as you pick them up and they have been seasoned so well that their sticky sweet marinade starts to trickle down the palm of your hand. Now if that’s not food heaven, I don’t know what is.

But as you know, the very best rack of ribs and lush, sticky marinade doesn’t come about on its own, and nor can a great marinade be bought from a supermarket, rather, it is the result of some labor in the kitchen, and patience when selecting and scaling out your ingredients. 

Mastering a great dry rub is an art, so you may be on the hunt for some tricks and tips to putting together a great dry rub. If that is the case, you are off to a phenomenal start reading this article!

Of course, one of the easiest things to do if you are planning on cooking a rack of ribs is to go down to your local supermarket and pick up a jar of readymade rib rub or sauce, but where’s the fun in that? You will get far better results when making your own rib rub and you can also make it in large batches so that it will tide you over for the next few barbecues to come. 

The great thing about making your own rib rub is also that you have the opportunity to personalize it, adding your favorite spices and herbs to create something you know your family will love. And trust me, there is no better feeling than having your in-laws come up to you after polishing off a set of your finger-lickingly tasty baby back ribs, asking you where you got the recipe from so that they can copy it at home – you will feel so chuffed when you can reveal to them that it is a rub that you have put together yourself!

In this article, I will go through a list of some of the best ingredients to add to your homemade rib rub with different spices you can try out to create a rub that your family will go nuts for. I will also go on to show you one of my favorite rib rub recipes so that you can try your hand at a recipe straight away. Check it out!

Dry Rub For Ribs – Some Tasty Rib Rub Ingredients

Are you dying to create your own rib rub? The good news is that it is so easy, and is simple to alter and make it your own. The best way to see what kind of rib rub you are into is to make up a few different batches of rubs and coat your ribs individually with the different flavors. Once they have finished cooking you can taste them all and see which flavor you liked the most. But remember to make a note of which rub went on which rib! 

The following are some of the basic ingredients you will need to make a basic rib rub. You can then add some of your own ingredients to the rub or substitute the ones you are not so keen on to really put your personal stamp on it:

• Sugar – demerara or another brown sugar is preferable so they are not too sweet. Sugar is a great base for any rub as it helps to create that sweet and sour taste that everyone loves. It also helps to make the ribs good and sticky.
• Salt – a must have for any rub.
• Pepper – freshly ground black pepper is fantastic for giving your ribs an extra kick without making them too spicy.
• Paprika – the perfect ingredient that will help you achieve a deep smoky flavor without the need to cook your ribs on the smoker. Get that outdoorsy cooking taste inside the kitchen – the perfect solution for cooking the best barbecue foods throughout the winter months!
• Cayenne pepper – now you will want to be careful with this one and not too liberal. Cayenne pepper is great for adding an extra kick of flavor to your rub and a whole heap of spice. You will also love the rich red color it will add to your rub.
• Red chili peppers – another great ingredient for adding some fire to your ribs, perfect for the brave and those with cast iron pallets.
• Cinnamon – a super cool spice that is popular with families and is the perfect addition for a rack of ribs to share with friends, cinnamon helps to neutralize spicy flavors and will give your ribs a sweet and spicy kick.
• Coriander – adds an herbal taste to your ribs and makes them more aromatic.

The Best Dry Rub Recipe

Now that you have had a look at some of the best ingredients to add to your rib rub, I am sure you are keen to take a peep at a recipe that will give you more of an idea of the quantities of each ingredient that you will need to make the best rub possible. One of my favorite things about rub recipes is that it is so easy to add or omit ingredients to them in order to make the recipe your own and something that will appeal to the whole family. So make sure you adjust the following recipe to suit you or, if it is your first time making your own rib rub from scratch, try it as it is – I am sure the mix of spices will leave you salivating for more!

Ingredients

Are you looking for a rib rub recipe that will yield plenty of rub for your upcoming dinner party but will also give you enough to store and enjoy the same delicious taste at a later date? If so, then you will fall head over heels for this recipe as it will yield two cups of some of the best dry rub for ribs you have tasted. Get that barbecue restaurant style flavor at home in the kitchen!

• 1 cup of demerara sugar (or any brown sugar)
• 2.5 tsp of sea salt
• 2.5 tsp of freshly ground black pepper
• 1.5 tsp of ground onion powder
• 2.5 tsp of smoked paprika
• 1.5 tbsps of dry mustard
• 1.5 tbsps of garlic powder
• 1 tsp of cayenne pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 tsp of cinnamon
• 1 tsp of mixed herbs

Directions

Are you ready for some of the simplest instructions out there? Then take a look at the following step for making the most awesome rub for your rack of ribs.

Mix all of the ingredients together in a small bowl and stir until well combined. Store in an airtight container (preferably a glass jar). Use within one month.

Are you looking for something different to throw on the barbecue this summer? Then look no further, as you are about to come across the smoked loin recipe of all time that will have your family coming back for seconds.

Steaks, patties, sausages, there are loads of typical barbecue foods out there that are real family favorites, but if you are searching for a recipe that takes a step outside the box, then you will love what we have got coming up for you in this article. 

How to Smoke a Pork Loin Perfectly

This article has been prepared to help you to smoke the best pork loin this summer. Not only will it give you the most awesome and simple cooking instructions, but it will also give you the ingredients so that you can whip together a scrumptious rub that will really lift your cut of loin off of the plate. And not to worry – all of the ingredients mentioned in today’s recipe are things you most likely already have in your kitchen cupboards! That’s right, you can even save yourself a trip to the supermarket!

Related: How to smoke pork butt

So if you are ready to dive into the deliciousness of a beautifully smoked pork loin, then take a look at the recipe and information listed below.

How Long Do You Smoke A Pork Loin Per Pound?

Pork isn’t tricky meat to smoke, but if it is left in the smoker too long it will dry out, and there is nothing enjoyable about those chewing gum cuts of meat that you cannot even tempt the dog to swallow.

So how long should you smoke a pork loin in order to achieve the most succulent results?

To smoke a cut of pork loin, you will need to use a meat probe and cook it until it reaches an internal temperature of 140-145 degrees Fahrenheit. Smoking your pork loin at about 220 degrees Fahrenheit should generate a cooking time of roughly half an hour per pound (so a 5-pound cut will cook in roughly 2.5 hours). The cooking time will vary according to the temperature you cook at, the quality of your smoker, and the thickness of your cut of pork loin, so it is advisable to keep an eye on your pork loin as it smokes and regularly tests its internal temperature. 

Our Best Smoked Pork Loin Recipe

We have reached the most important part of the article – the best smoked pork recipe we have come up with to date. I promise you it's out of this world! The following instructions will go into more detail about how you can whip together the best tasting barbecue this weekend. Take a look!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Main Course

Cuisine American

Servings 10 guests

Equipment

• Smoker
• Knife

Ingredients

  

• 5 pound pork loin
• Olive oil as required
• A generous serving of the pork loin rub recipe mentioned above

Instructions

 

• Score through the fat cap of the pork loin with a sharp knife in a diamond pattern and then rub it over with olive oil, ensuring that it is fully covered.
• Pat the pork loin rub over the entire surface of the meat (if some of the rub gets into the crevices and the sears it will be even tastier).
• Place the pork loin directly onto the grates of the smoker and smoke for roughly half an hour per pound (in this case, 2.5 hours), or until the internal temperature of the pork reaches 145 degrees Fahrenheit when tested with a meat probe. Keep the water tray topped up while you are smoking the pork loin so that it remains tender and juicy.
• Remove the pork loin from the smoker and allow it to rest for 10 to 15 minutes before serving.
• To serve, transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy.

Keyword smoked pork loin

Realted: How to grill pork chops

Recommended Ingredients

• 4 tbsps of smoked paprika
• 1 tbsp of brown sugar
• 1 tbsp of kosher or coarse cooking salt
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of medium chili powder
• 1 tsp of black pepper
• 1 tsp of freshly ground ginger
• 1 tsp of mustard powder

Conclusion

There are so many different meats that can be smoked, but a pork loin is a great meal for the whole family to enjoy. Why not treat them to something different this weekend?