BROWSE THE COLGIN COOKBOOK

SHELBY’S BRISKET

Done in a Texas tradition by a true Texan.

Time to Prepare: 8 Hours
Number of Servings: 10
Calories Per Serving: 720

Nutritional Information:
Fat Grams: 16
Sodium Milligrams: 610
Cholesterol Milligrams: 176

Ingredients:
6 lbs brisket trimmed out

Rub for brisket
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon chili power
1/2 teaspoon cornstarch ( optional)
1/4 teaspoon pepper

Marinade Sauce:
8 oz. Italian salad dressing
¼ cup beer
¼ cup red wine
1 tablespoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 tablespoon steak sauce
1 tablespoon BBQ sauce
1 tablespoon COLGIN WORCESTERSHIRE SAUCE
1 tablespoon Grey Poupon Dijon Mustard

Instructions:
Dry rub for BBQ
Combine spices and rub two-thirds of the spices on the fat side of the brisket and one-third on the bottom side before grilling, this makes enough for about 2 lbs. of meat.

Marinade Sauce
Blend all ingredients together in a mixing bowl, pour in a large glass baking pan and place brisket in sauce, refigerate over night. Turn the brisket during marinade period, discard marinade at grilling. The next day pour off marinade, put dry rub on brisket, can cook on smoker 1 to 2 hours or wrap in foil and bake at 200F for about 6 hours.

Utensils:
Mixing bowl
Large glass baking pan
Grill