Description
Flavor Profile
A peppery blend of robust aromatics create an untamed seasoning that brings out the best in bodacious cuts of beef and lamb.
Our steak rub seasoning pumps up the flavor of all things beef. A grill seasoning for ribeye steak, brisket, burgers and fajita meat, as well as lamb chops and kebabs.
A Grill’s Best Friend
Our rub seasoning pumps up the flavor of all things beef. A grill seasoning for ribeye steak, brisket, burgers and fajita meat, as well as lamb chops and kebabs.
Smoked Brisket Recipe
The ingredient list is short, the smoke time long, and the results, for brisket lovers, are immeasurable. Our Thundering Longhorn beef seasoning makes smoked meat dreams come true.
Ingredients:
One whole, untrimmed brisket
Thundering Longhorn seasoning
Steps:
Remove the brisket from the packaging and rinse under cold water; pat dry with paper towels. Place the brisket on a cutting board, fat-side down. Trim away all of the hard kernel of fat that sits between the point (thick side) and the flat portion of the brisket.
Sprinkle a generous coating of Thundering Longhorn seasoning on both sides of the meat, and then use your hands to coat the entire surface including the side edges.Set the brisket aside at room temperature for at least 30 minute, or up to two hours.
Smoke for 3 hours (adding fuel as needed to maintain a temperature of 225℉-250 ℉), and then flip the brisket fat-side down. Smoke for an additional 3 hours or until the internal temperature reads 175℉ . At this point, wrap the brisket tightly in butcher paper and continue to smoke (or cook in a 225℉ oven) until the internal temperature reaches 195℉, about two more hours. Rest the brisket for at least 30 minutes before slicing against the grain and serving as desired.
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