Recipe courtesy of Trish Lynn Carter

Brisket with Bob Tallman's Rib Rub

  • Level: Easy
  • Total: 5 hr 10 min
  • Prep: 10 min
  • Cook: 5 hr
  • Yield: 8 to 10 servings
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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

  1. Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub. 
  2. 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. 
  3. 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.

Fudge Factor

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