Steps to Make Favorite Pork brisket on the grill with semi- dry rub

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The ingredients needed to make Pork brisket on the grill with semi- dry rub:

1. Prepare brisket
2. Make ready 4 3/4 lb pork brisket with bone in
3. Prepare rub
4. Take 1/4 lb dark brown sugar
5. Get 1/4 cup granulated garlic powder
6. Prepare 1 tbsp salt
7. Get 1 tbsp ground black pepper
8. Get 1 tbsp onion powder
9. Prepare 3/4 cup soft margarine
10. Take 1 1/2 tbsp Folgers crystal instant coffee

Lisa, Just dry rubbed a small brisket with your recipe and smells great on the smoker. This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow Easy BBQ Coffee Dry Rub Recipe for Ribs, Steak, Pork & Brisket is the perfect rub for kicking up your vegetables and meats when grilling. Enhancing Your Beautiful Brisket With Dry Rub.

Instructions to make Pork brisket on the grill with semi- dry rub:

1. Get grill going I used apple wood chunks and charcoal
2. I spray nonstick spray or oil the grill surface
3. Rub the rub on to your brisket
4. When you covered the whole brisket get your margarine ready
5. Smear the margarine on right over the top of the brisket
6. Add brisket to grill listen to the sizzle this is happiness happening weather its meat or veggies thats the sound of happiness
7. Keep an eye on the meat turning as needed
8. Remove when done
9. Let sit 5 to 7 minutes to rest to allow juices to absorb back into meat so when it cuts the meat stays juicy it expands outward when heated, the meat temp actually increases a bit when resting but when anything cools it contracts back inwards making the meat retain its juices cut it while temperature rises it is juicing out dry meat

It's great on chicken, pork, or beef, on the grill or in the oven or slow Easy BBQ Coffee Dry Rub Recipe for Ribs, Steak, Pork & Brisket is the perfect rub for kicking up your vegetables and meats when grilling. Enhancing Your Beautiful Brisket With Dry Rub. As you probably know, brisket remains a hugely popular staple among pitmasters. The shelf life of your dry rub will depend on the exact recipe you use. There are plenty of variations out there, so you can get creative and mix and match the flavors.

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