Stubb's BBQ Expert Rocky Stubblefield How to Make the Perfect Brisket | Grilling with Rich Stubb's BBQ Expert Rocky Stubblefield How to Make the Perfect Brisket
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Stubb’s BBQ Expert Rocky Stubblefield Shares Tips to the Perfect Brisket

Posted By: Richard Wachtel
Published: June 28, 2017


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Who does love a perfect brisket, there isn’t anything that makes it not amazing, however creating that perfect brisket is really hard. I asked Stubb’s BBQ expert Rocky Stubblefield to share some simple tips on how to barbecue the perfect brisket. He was willing to share with me a great recipe for Brisket Tacos with Roasted Corn Avocado Salsa to make with that perfect brisket.

 

Stubb’s BBQ expert Rocky Stubblefield Brisket Tips

  • Get a good crust: One of the most delicious parts of a brisket is the flavor crust. Make sure you rub the entire brisket generously with Stubb’s Beef or Bar-B-Q Spice Rub 15-20 minutes before the meat goes on the grill or in the smoker.
  • Fat side up: Whether in your smoker or on a charcoal grill, place the brisket fat-side up so that the fat drips down into the meat and it stays moist.
  • Slicing is important: Make sure you cut against or across the grain of the brisket for tender slices. Not sure where the grain is? It’s easier to see on the raw meat before it’s rubbed, so cut a notch when prepping to help guide once it’s cooked.
  • Add the sauce: As we say in Texas – it’s not done ‘til you add the sauce! Serve on the side for dipping or drizzle it over the top.

 

Recipe for Brisket Tacos with Roasted Corn Avocado Salsa 

Brisket Tacos with Roasted Corn Avocado Salsa

    

June 28, 2017

Directions

1For the Salsa, mix all ingredients except brisket and tortillas in a medium bowl. Cover. Refrigerate until ready to use.

2For the Tacos, Warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.

Recipe provided by Stubbs BBQ Sauce

Ingredients

Roasted Corn Avocado Salsa:

2 medium avocados, peeled, pitted and chopped

1 cup grilled corn kernels (from about 2 ears fresh corn)

1/4 cup chopped red bell pepper

2 tablespoons lime juice

1 tablespoon finely chopped red onion

1/4 teaspoon salt

1/4 teaspoon McCormick® Ground Black Pepper

Brisket Tacos:

12 (6-inch) flour tortillas

2 pounds shredded Stubb’s BBQ Brisket, with reserved pan juices

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