Chef Red’s Tailgate Recipe

Prime Time Brisket

This week our beloved Buccaneers get to take center stage on Saturday Night Football against the Dallas Cowboys. This is America’s team so to speak so we will take a chapter out of the heart of Texas and do it right with some Texas Style Brisket.

This brisket follows the tradition of Texas and its slow cooking makes it fall apart and perfect for a night game. So come the tailgate and check out my “Prime Time” Brisket because Neon Deion would be proud!

Ingredients

• 10-12 lb brisket
• Primetime Rub (recipe follows)
• Spray bottle with apple juice for misting

Prime Time Rub:

• 2 tablespoons sea salt
• 2 tablespoons chili powder
• 1 tablespoon fresh ground black pepper
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon dry mustard
• 1 teaspoon five spice
• 1 teaspoon cayenne powder

Directions

Mix together all the dry rub ingredients in a bowl. Next, rub the entire brisket, wrap tightly in plastic wrap, and refrigerate for about 4 hours. Prepare the smoker for indirect heat at 225 degrees. .

Pull the brisket out of the fridge and place on your smoker. Smoke the brisket for 4-5 hours misting with apple juice every hour. After 5 hours wrap the brisket in aluminum foil and continue to smoke for another 5 hours or a little longer if you like it to fall apart even more.

After a total of around 10-12 hours pull off the smoker and slice. Try it just by itself or on some Texas toast but don’t add any sauce as Texas style brisket is a dry brisket.

*This recipe yields 6-8servings. Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude.”

Chef Red

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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