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Latin Flair Dry-Rubbed Beef Brisket

Entree, Recipes

When Elias Leisring does incorporate a sauce into a dish, it actually serves a functional purpose beyond mere flavor, such as binding pulled pork together or providing balance. And diners are always free to add a sauce on the side. “You really want that hot acid and vinegar cleaning off all the fat on your tongue,” Leisring explains. Ask him how to make the perfect dry rub, and he goes even geekier on you. “You’re going to change the level of the sugar depending on the level of the fat in the meat,” he says. “The higher the fat content, the higher the sugar content of your dry rub.” 

Latin Flair Dry-Rubbed Beef Brisket | Makes 6 servings
Recipe courtesy of Eli’s BBQ

Charcoal grill
6 cups hardwood chips for grill
Chimney charcoal starter
Foil pan
Oven thermometer 

3 tablespoons brown sugar
1 1/2 tablespoons black pepper
1 1/2 tablespoons salt
1 tablespoon dried Mexican oregano 
(or substitute marjoram)
1 tablespoon ancho chili powder
5–6 pounds beef brisket, fat trimmed to 1/4-inch thickness

Soak hardwood chips in water at least one hour. Combine dry ingredients. Pat brisket dry then coat the outside with the rub and allow it to come to room temperature (about 1 hour). Fill a chimney starter with charcoal and light. Burn until the coals form a layer of ash, then pour into one side of the grill. Place 1 1/2 cups of wood chips over the coals. Then cover and preheat to 225 F to 250 F (if the temperature won’t stay below 300 F, close the grill vents to narrow slits). Place the brisket, fatty side up, on the grate with a foil pan below (off direct heat) and replace cover. Smoke 10 to 12 hours, or until tender enough to shred with your fingers, rotating the brisket and adding a handful of coals and more wood chips every hour to maintain heat. Allow to rest at least 15 minutes, then slice across the grain.