Written by adam on May 1, 2007
1st Place Brisket Paste
Welcome to National BBQ Month!
The following is the recipe I use to make a paste I slather onto my briskets before smoking. This was the exact recipe used to make my championship brisket this past weekend. The idea behind using a paste is that you need moisture to facilitate the formation of the smoke ring.
The smoke ring in barbecued meats is a visual indication of the reaction between the smoke and the meat. That's putting it simply. But to be more specific, woodsmoke that is high in Nitrogen reacts with oxygen in the air creating Nitrous Dioxide (N02). This NO2 diffuses into the meat which reacts with the pigment in the meat tissue, thus creating that bright pink ring.
Nitrogen Dioxide is a water-soluble compound, so a little bit of moisture on the outside of the brisket will ensure and facilitate a better smoke ring.
- 1/4 cup brown sugar
- 1 Tsp. Salt
- 2 TBSP paprika
- 2 TBSP Black pepper
- 1/3 cup Special Shit All-Purpose Seasoning
- 2-3 TBSP Water
- 2-3 splashes red wine vinaigrette dressing (store bought)
Mix the dry ingredients thoroughly in a medium bowl. Mix in the water and dressing until a smooth paste forms.
Spread the mixture over the raw brisket, working it into every crack. The brisket can be marinated like this overnight, or put right onto the smoker.