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Dry Rub for Fajitas or Brisket

Posted by Karen H. on 6:59:29 pm - May 30, 2007

Skirt steak or Brisket

Enough for 5-6 lbs.

1-t coriander
1-t cumin
1 packet Splenda
1-t salt
1/2-t black pepper
1/2-t curry powder
1/2-t dry mustard
1/2-t cayenne
1/2-t ground thyme
1-t basil
1/2-t garlic powder
1/2-t onion powder
1/2-t paprika

Rub over meat. Wrap in plastic wrap or place in Ziploc bag and refrigerate overnight.
Grill. Use indirect heat.

If it's too nasty out to grill, cook for 20 minutes in a 400F-450F oven then cover and continue in a very slow oven (250F) for several hours, depending on how much meat, until it just falls apart. Turn every 1-1/2 to 2 hours. You'll have to let it cool to slice it. Then re-heat to serving temperature.

Or you can wrap in foil and cook in the crock-pot on low. You'll need the foil to get it out of the pot in one piece.





Posted by: 75.182.4.206



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