Recipe courtesy of Trish Lynn Carter
Brisket with Bob Tallman's Rib Rub
- Level: Easy
- Yield: 8 to 10 servings
- Total: 5 hr 10 min
- Prep: 10 min
- Cook: 5 hr
Ingredients
Large piece brisket
Worcestershire sauce*
Ranch rub* (recommended: Bob Tallman's blend of brown sugar, garlic, onion, gourmet peppers, ground chili, and sea salt)
Bob's all around Dust* (blend of ground chili and onion powder)
Directions
- Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub.
- I also use his Panhandle Pepper which is a blend of cowboy orange seasoning. This is a blend of garlic, onion, and orange oil. This is definitely the secret to the seasonings of the brisket.
- Wrap in foil and place it on the grill and cook for about 5 to 6 hours.
Cook’s Note
*All measurements are "to taste" depending on the size of the brisket.