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This seasoning was created by one of our long standing staff members, Steven Tobiason. Steven met his wife Natalie at a chilly Labor Day barbecue party in 2003 where the pièce de résistance was a Texas style brisket. The two strangers ended up sitting together, talking, enjoying the brisket, and getting to know one another. They also fell in love. At their wedding party in Chicago, they gave out little jars of this blend with this lovely story on the label.
Photo by Arielle Kaplan.
Coat beef brisket with olive oil and 1 teaspoon of spice mixture per pound of meat. Wrap brisket in aluminum foil and cook for 1.5 hours per pound at 225 degrees, turning over at the half-way point. Let brisket rest for 2 minutes per pound before serving. If smoking, apple wood chips are recommended.
This recipe was provided by The Spice House.