I am very excited to now offer many recipes using my rubs. Years of trial and error has resulted in these delicious recipes. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
I am very excited to announce my rubs have been showcased on Cooking with Ry’s YouTube channel. Years of trial and error has resulted in these delicious rubs. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
DAY 1: Rinse and trim extra fat and loose ends off corned beef brisket flat. Put in a large container of cold water over night to extract extra salt. Change water out a few times if you want to remove more salt.
DAY 2: Fire up smoker to 250°. Liberally coat with BYBBQ Pastrami Rub (Coming Soon). Pat brisket dry and add a small binder of olive oil. Rub spices liberally over all sides of the brisket. Smoke 250° for 3 hr or 160 internal. Put in foil pan with no water and foil top for 2 hr or 200°+. Let rest on counter to cool down 1hr, drain Au jus into container, put in the fridge overnight.
DAY 3: Slice thin and steam 3 min on stove in a pot with strainer on top and water boiling on the bottom. Build sandwich to your liking and use Au jus for dipping.
