Farmboy Cooks: Southern Brisket

   Nothing satisfies the summer soul quite like a cookout; and summer has already taken hold here in the south. Heat and humidity are climbing as sunny days fade into balmy nights. It's definitely time for a cookout and our farm boy has been feeling the itch. 

   There in the kitchen, he rambles over the spices..tasting and breathing their pungent aromas..planning a rub for the big briskets patiently waiting in the fridge. After a few moments- success...brisket rub is born.

Smoky Spice Rub

3 tablespoons pepper

2 tablespoons salt

1 tablespoon sugar

1 tablespoon onion powder

2 teaspoon mustard seed

2 teaspoon garlic powder

2 teaspoon smoked paprika

1 teaspoon cayenne

1 teaspoon chili powder

After washing the brisket and patting it dry, work this tantalizing rub into the meat. Show it some love...work it in good.

Wrap it up tight and let it rest a few hours...this lets the rub work and allows the meat to lose its chill before it hits the heat.

   Much controversy can erupt when talk comes about cooking a brisket. Some smoking, some grill it..oven, half and half...braise. Brisket people are passionate about their art- our farm boy is pretty simple in in his approach. He uses the grill to bring a nice caramelized crust to his brisket before slathering it with his own personal recipe barbeque sauce and placing it in airtight packets in the oven; finishing it low and slow for eight to ten hours.

   Sliced or shredded, on a bun or just on the plate, dripping in sauce or 'naked'....southern brisket hits the spot!

Especially after a long day at the range.