I have two recipes for one today and you are going to love them both. Yes, I am serious. My parents were preparing and smoking meat long before it became cool and hip. It was my job to prepare the meat for smoking and make the sauce for so long, I remember standing on a stool to reach the middle shelf for the spices and there is where I discovered cumin…….long before it became a common spice in American cooking.
Before I show you how I do it, I would like to tell you something that I am completely overjoyed to share: Last week the final rule came down from the federal government regarding In-Home Care Workers and how they are defined within the Fair Labor Standards Act. On January 1, 2015 all of these hard working individuals will FINALLY be protected by salary, overtime, vacation and sick time requirements like the rest of us in the working world already enjoy. Can you believe there are still individuals in the U.S. who can be worked seven days per week and not paid time and a half for overtime or at least given compensation time? Those who go into our homes and take care of our parents, grandparents, and disabled siblings are not. I have worked for years to get them the respect and pay they deserve and my small contribution is eclipsed by the life-long fight my friend Leonilla Vega, Esq. waged against those who would continue to regard the workers as Live-In Domestics. I’m so sorry to say Leonilla lost her battle with cancer one year ago and will not be able to raise a glass with me in celebration of her hard work but I know her staff in NYC will carry on the mission. Enough of that – let’s get on with the recipes!
First the dry rub. It is wonderful and can be used in the smoker, charcoal grill, or even in the oven. We don’t like sweet dry rub and mine has a secret ingredient.
Makes a little less than 1 Cup.
1 Tablespoon Ground Mustard
1 Tablespoon Tony Cachere’s Creole Seasoning (you can substitute Old Bay)
1 ½ teaspoons granulated garlic
1 Tablespoon white pepper
1 Tablespoon black pepper
1 Tablespoon red pepper flakes (can omit if spicy intolerant)
2 Tablespoon Hungarian Paprika
1 Tablespoon Kosher Salt
1 ½ teaspoons ground Cumin
1 Tablespoon Dill (my secret ingredient)
Then you are going to make your wet sauce, the night before so the ingredients can mellow overnight.
Ingredients:
1 1/3 Cup Brown Imperial Sugar (or other brand)
1 teaspoon Hungarian Paprika
1 teaspoon Cumin
1 teaspoon granulated garlic
2 Tablespoons white Vinegar
1 teaspoon ground Thyme
1 1/3 Cup Ketchup
2 Tablespoons Yellow Mustard
2 Tablespoons Worcestershire Sauce
Directions:
Mix together in a pot and cook to simmer for 10 minutes. Cool. Place in covered dish in fridge overnight….this is VERY important so it doesn’t taste too tangy.
Now let’s make the brisket!
Directions:
Mix up Dry ingredients for rub in a bowl and rub all over a big brisket.
Place in a dish and cover with plastic wrap.
Chill in fridge overnight.
Next morning, take out the brisket – if you are cooking in the oven, put ½ cup water in a Dutch oven and place in a pre-heated 325 F oven for 3-4 hours or until done.
If you are smoking the brisket, get the smoker hot and fill the metal bowl with water, set the brisket on the rack and let it go for about 12 hours.
Let it rest for 20 minutes and slice like this.
