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Beef Brisket Finally!

We’re throwing a Saturday night Southern-style feast at our place.  We’ve got a few great surprises in store for our guest including 8-9 hour smoked beef brisket , Southern baked beans, Brett’s famous biscuits, corn on the cob, potato salad and to top it off, Heather’s pecan pie. There’s so much to do and prepare, I had to start the blog entry well before we even stoked the fire!

For the brisket itself I wandered down the road to my buddies at “The Butcher” – As always, Peter and Jack were there with big smiles eagerly awaiting our stories and of course our next blog installment. For their part I can’t recommend these guys highly enough.  Meat is expensive in Singapore but quality meat is well worth it!  These guys are fantastic at what they do and most importantly, they treat their customers better than any other butcher I’ve ever gone to.  So guys… Ta, this brisket is going to be awesome!

The brisket itself is a five pounder with the fat cap on!

Now let’s move onto the 19 spice rub (Colonel Sanders, eat your heart out!) Always, always, always make your own as the store-bought stuff is expensive and not nearly as much fun as making your own.  Here are the steps in creating your brisket rub:

  1. 2 teaspoons Kosher salt

  2. 2 teaspoon basil

  3. 2 teaspoons dried oregano

  4. 1/2 teaspoon thyme

  5. 2 teaspoons garlic powder

  6. 1 teaspoon dill

  7. 1 teaspoon marjoram

  8. 1 teaspoon cornstarch

  9. 1 teaspoon pepper

  10. 1 teaspoon dried parsley flakes

  11. 1 teaspoon rosemary

  12. 1/2 teaspoon ground cinnamon

  13. 1/2 teaspoon ground nutmeg

  14. 1 tablespoon anise seed

  15. 1 teaspoon cumin seed

  16. 1 teaspoon coriander seed

  17. 1 teaspoon fennel seed