Camp Beef Brisket
Ingredients
Makes 10
- 1/4 c paprika
- 2 Tbsp garlic, minced
- 1 Tbsp thyme
- 1 Tbsp basil
- 1 Tbsp oregano
- 1 Tbsp dried parsley
- 1 Tbsp ground black pepper
- 1/2 tsp cayenne
- 1/2 tsp ground nutmeg
- 2 Tbsp Tabasco sauce
- 2 Tbsp Worcestershire sauce
- 3-4 pound(s) beef brisket
Preparation
Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days – if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing and cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that’s just all there is to it! When it’s done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat.