Discontinued January 2015. Looking for a Texas-style BBQ dinner? Use this blend of salt, sugar, spices and smoke flavor to season large cuts of meat, such as brisket or chuck roast.
Spices (Including Chili Pepper, Oregano And Cumin), Salt, Sugar, Garlic, Onion, Paprika, Sunflower Oil, Corn Maltodextrin, And Natural Flavor (Including Smoke).
2 teaspoons dry mix
Charcoal Grill Directions: Season and refrigerate beef as directed on recipe above. Prepare grill for indirect medium-low heat (275°F to 300°F). Light about 30 charcoal briquettes in chimney starter or in center of bottom grill. Let stand until briquettes are gray and glowing. Place about 50 briquettes on one side of bottom of grill. Carefully place lit briquettes on top on them. Place aluminum pan filled with water on other side of bottom of grill. Place grilling rack in place. Place covered beef in pan on unlit side of grill. Close grill. Cook 2 1/2 to 3 hours or until internal temperature of thickest part of beef reaches 180ºF to 185ºF. Carefully remove pan from grill. Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature reaches 190ºF to 200ºF. To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust bottom vents as necessary. Add additional briquettes as necessary to maintain temperature.
Oven Directions: Season and refrigerate brisket as directed on recipe above. Bake, covered, in preheated 300ºF oven 2 hours. Remove foil. Bake 1 to 1 1/2 hours longer or until meat is tender.