With the fourth of july upon us we are all going to be getting out our Bbq if you haven’t already. I would love to share some awesome products and recipes with you that i think your might enjoy.
Rocky Stubblefield, grandson of Stubb’s Legendary Bar-B-Q founder C.B. “Stubb” Stubblefield, has tips (below my signature) and original recipes for creating the perfect brisket to serve on its own or in a variety of ways to please every partygoer.
Brisket, the big meat, is the most common meat you’ll find in any Texas Bar-B-Q joint. Here we’re coating an entire brisket with Stubb’s Bar-B-Q Rub. Crafted by Stubb himself at his original Texas Bar-B-Q joint, this seasoning is a bold blend of sea salt, paprika and black pepper to help you create flavorful brisket.
Prep Time: 15 minutes
Cook Time: 8 hours
6 pound beef brisket, untrimmed
1 bottle Stubb’s® Bar-B-Q Rub
Soaked wood chips (for smoke flavor if using charcoal)
Rub entire brisket with Bar-B-Q Rub. Let it rest for a minimum of 30 minutes. This allows the rub to penetrate the meat.
While the brisket is resting, prepare your smoker for indirect low heat (225°F to 250°F) cooking. If using charcoal, layer the soaked wood chips with the charcoal. Place foil pan under grates of grill or smoker to catch drippings.
Cook the brisket, fat side up, over indirect heat until internal temperature on thickest part of the brisket reaches 180° to 185°F. This usually takes 8 to 10 hours depending on your pit. To maintain low heat, check every hour to adjust vents and add more charcoal and soaked wood chips as needed. Remove brisket and let it rest 15 to 45 minutes before slicing against the grain.
Makes 16 servings.
They have another great recipe which is one of my families favorites and I really encourage your to try this.
Our favorite way to snack on-the-go? Brisket Walking Nachos starring the tangy tomato flavor of Stubb’s Original Bar-B-Q Sauce and Stubb’s BBQ Brisket. Swap corn chips for waffle chips and top with sharp Cheddar cheese, refreshing pico de gallo and creamy guacamole.
Prep Time: 15 minutes
Cook Time: 4 minutes
12 bags (1 ounce each) waffle-cut, rippled or kettle style cooked potato chips
3 cups shredded Cheddar cheese, divided
2 pounds shredded Stubb’s BBQ Brisket, divided
3/4 cup Stubb’s® Original Bar-B-Q Sauce, divided
3/4 cup pico de gallo, divided
3/4 cup prepared guacamole, divided
Place 1 opened bag of chips in a small disposable paper food tray. Top with 1/4 cup cheese. Microwave on HIGH 30 seconds or until cheese is melted.
Top cheese with 1/4 cup shredded brisket, 1 tablespoon Bar-B-Q Sauce, 1 tablespoon pico de gallo and 1 tablespoon guacamole. Repeat with remaining ingredients.
Makes 12 servings.
Even if you are just planning on grilling some steaks and chicken Stubbs rubs would be great on them.
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