Independence Day, 4th of July is a pretty big deal in most parts of the U.S. It’s a day (or weekend) of getting together with friends, eat some great food, and enjoy the fireworks. The holiday also seems parallel to having a barbecue whether at the beach, the park, or in your own backyard. Whatever you’re cooking, it’s crucial to have the right barbecue sauces to go with you food.
I’ve been using Stubb’s sauces (http://www.stubbsbbq.com/) for a few years now and can usually find a good sauce to go with whatever I’m cooking. Stubb’s started with their legendary barbecue sauces but the brand has grown so much over the years. Not only will you find Stubb’s traditional barbecue sauces but there are marinades, cooking sauces, spice rubs, dipping sauces, and their “anytime sauces” which is pretty much what it means – a sauce you can use for practically anything on your plate. I’m quite fond of Stubb’s Smokey Mesquite BBQ sauce and Texas Sriracha Anytime Sauce and I have to admit the Texas Sriracha is quite addicting! If you’ve ever had Sriracha sauce you’d know that it can get quite spicy and Stubb’s add another layer to the heat by making it a bit sweeter. And unlike the other Sriracha out there, Stubb’s Texas Sriracha is made with natural ingredients without any artificial colors or flavors. All of Stubb’s sauces are made with high-quality, simple ingredients that you would probably make at home if you had the time. And while I’d love to say I make my own barbecue sauces, I truthfully just don’t have the time nor do I have that much talent. Which is why if you like the taste of homemade sauces and marinades but prefer the convenience of buying them at a store, you should definitely try Stubb’s.
This year’s 4th of July celebration, Rocky Stubblefield, grandson of Stubb’s Legendary Bar-B-Q founder C.B. “Stubb” Stubblefield, has tips and original recipes for creating the perfect brisket to serve on its own or in a variety of ways to please every partygoer – from sliders to tacos and even nachos. Below I’ve included some of his Stubb’s famous and original recipes that you can try at your own party.
Rocky Stubblefield: “My grandfather Stubb was famous for all kinds of barbecue – ribs, chicken, you name it. But brisket – cooked low and slow – was his specialty. He made so many briskets that he used to joke that he didn’t have any fingerprints left because he’d burned them off pulling meat off the pit.”
Cooking a brisket doesn’t have to be intimidating! With a few easy steps and a little time and patience, everyone can make an incredible brisket.
My granddad would have made brisket low and slow in his own hand-welded pit. You can do the same on your gas or charcoal grill using hickory wood chips. Just be prepared to man that grill for at least a half day, monitoring the temperature
Selecting a Brisket:
A brisket is usually about 12-15 pounds. If you need a smaller option, those are available as well. With this size of meat, you’ll need to plan ahead when cooking. It’s better right off off the grill but if you don’t have time, you can make it the day before and rewarm it on the grill or in the oven.
Prepare the Brisket:
Preparation with a rub is critical for a good flavor crust. Rub the entire brisket generously with Stubb’s Beef or Bar-B-Q rub. Only put the rub on 15-20 minutes before the meat goes on the grill. The longer the rub sits on the meat, the more the salt draws out the moisture of the meat
Cook the Brisket:
Fat side up! Place the meat fat side up on your grill or smoker so that the fat drips down into the meat and it stays moist.
Most people at home have a charcoal grill, and you can easily smoke a brisket on it. Here’s how to do it:
First, soak your wood chips in water for 30 minutes.
Spread charcoal on one side of grill, leaving the other side empty. Light your charcoal and allow to heat until subtle coating of grey ash forms
Sprinkle soaked wood chips directly onto the coals and allow them to start smoking.
Place brisket over the side of the grill without charcoal, and cover, so it cooks over indirect heat.
Cook at 225-250 degrees until the internal temperature on the thickest part of the brisket reaches 180-185 degrees. This can take 8-10 hours depending on your grill.
To maintain the temperature, check every hour to adjust vents and add more charcoal and soaked wood chips as needed.
I usually wrap my brisket after about 5 hours to keep the juices inside.
Slice along the ribbon of fat that runs horizontally through the meat. Then, slice the meaty halves of the brisket against or across the grain.
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! We add it after so the sauce doesn’t burn on the grill. You can put in on the side and dip, or drizzle it over the top.
I’m going to have to try making the Brisket Tacos with Roasted Corn Avocado Salsa. It just looks really scrumptious and although I won’t be eating the brisket, but the corn and avocado salsa does look delicious! Here’s a link to the recipe: http://www.stubbsbbq.com/recipe/brisket-tacos-with-roasted-corn-avocado-salsa/
And the recipe for Brisket Walking Tacos which is made to be eaten “on the go”: http://www.stubbsbbq.com/recipe/brisket-walking-nachos/
So whatever your plans for the 4th of July are and you’re looking for some new and delicious recipes to try, check out Stubb’s original recipes and pick up some Stubb’s legendary sauces at your local store: http://www.stubbsbbq.com/.
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