Pork brisket on the grill with semi- dry rub. After years of grilling, the creator of this rub has learnt a thing or two about what makes a rub truly addictive. So there are a couple of additions to the ingredients list you may not expect. I love putting together different rubs for the specific cuts of meat.

Rub the outside of the brisket evenly with the rub. For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. You can have Pork brisket on the grill with semi- dry rub using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pork brisket on the grill with semi- dry rub

It's of brisket.
It's 4 3/4 lb of pork brisket with bone in.
It's of rub.
Prepare 1/4 lb of dark brown sugar.
It's 1/4 cup of granulated garlic powder.
It's 1 tbsp of salt.
Prepare 1 tbsp of ground black pepper.
It's 1 tbsp of onion powder.
Prepare 3/4 cup of soft margarine.
You need 1 1/2 tbsp of Folgers crystal instant coffee.

If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania Well, one's dry, and one's wet! With a dry rub, dry spices (like salt, chili flakes, oregano, etc.) are rubbed right onto the meat. While a wet rub might use the same seasonings, they are suspended in cooking oil or some other liquid.

Pork brisket on the grill with semi- dry rub instructions

Get grill going I used apple wood chunks and charcoal.
I spray nonstick spray or oil the grill surface.
Rub the rub on to your brisket.
When you covered the whole brisket get your margarine ready.
Smear the margarine on right over the top of the brisket.
Add brisket to grill listen to the sizzle this is happiness happening weather its meat or veggies thats the sound of happiness.
Keep an eye on the meat turning as needed.
Remove when done.
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.

Whether you choose dry or wet comes down to the particular flavors you want to add to your food. Toss a dry wood chunk or a handful of dry chips onto the hot coals. A great barbecue brisket is built by having layers of flavor, and those layers begin with a barbecue rub. Brisket rubs can be simple or complex in a wide range of barbecue styles, from wet to dry rubs that span from sweet to spicy. I wanted to come up with a better brisket rub recipe than the one I had been using for the past few years and decided to do a little "shigging". "Shigging" is a term used on the competition barbecue circuit and refers to the process of studying the winning teams to see if you can steal their secrets.