Pork brisket on the grill with semi- dry rub
Pork brisket on the grill with semi- dry rub

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pork brisket on the grill with semi- dry rub. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork brisket on the grill with semi- dry rub is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Pork brisket on the grill with semi- dry rub is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pork brisket on the grill with semi- dry rub using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pork brisket on the grill with semi- dry rub:
  1. Prepare brisket
  2. Get 4 3/4 lb pork brisket with bone in
  3. Get rub
  4. Get 1/4 lb dark brown sugar
  5. Prepare 1/4 cup granulated garlic powder
  6. Take 1 tbsp salt
  7. Get 1 tbsp ground black pepper
  8. Prepare 1 tbsp onion powder
  9. Get 3/4 cup soft margarine
  10. Get 1 1/2 tbsp Folgers crystal instant coffee
Steps to make Pork brisket on the grill with semi- dry rub:
  1. Get grill going I used apple wood chunks and charcoal
  2. I spray nonstick spray or oil the grill surface
  3. Rub the rub on to your brisket
  4. When you covered the whole brisket get your margarine ready
  5. Smear the margarine on right over the top of the brisket
  6. Add brisket to grill listen to the sizzle this is happiness happening weather its meat or veggies thats the sound of happiness
  7. Keep an eye on the meat turning as needed
  8. Remove when done
  9. Let sit 5 to 7 minutes to rest to allow juices to absorb back into meat so when it cuts the meat stays juicy it expands outward when heated, the meat temp actually increases a bit when resting but when anything cools it contracts back inwards making the meat retain its juices cut it while temperature rises it is juicing out dry meat

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