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Texas Smoked Brisket- 1,000 Subscribers Celebration- Masterbuilt Electric Smoker
Welcome to our 1,000 subscriber celebration !! Today we are showing you how to make a texas smoked brisket. This smoked brisket is so easy to make anyone can do it.
Smoked Paprika Rub Recipe
Ingredients
1 tablespoon dry thyme
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon dry English mustard
2 tablespoons smoked paprika
2 tablespoons granulated garlic
4 tablespoons brown sugar
4 tablespoons kosher salt
1 teaspoon Cayenne pepper
Procedure:
Measure & combine all ingredients. Just like with kindness, sprinkle like confetti. When not in use store in an airtight container. Enjoy
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About Me: Hello and welcome !! My name is Sonia and I am a stay-at-home mom to two teenagers. I have been married for over 21 years to the love of my life. My husband is a professional chef. My background is in education and kinesiology. On my channel, I hope to share my knowledge with you about cooking, family, and fun. My daughter also likes to come on sometimes and teach you a little ASL and show us a little glimpse into a teenager's deaf/visually impaired life. I love life and want to bring you something every week to enhance yours! It is so much fun.
Nick’s Zone: Chuck-wagon Brisket Pot Roast
Chef Nick Massie shows us how to create a simple, delicious and balanced one-pot meal: chuck-wagon brisket pot roast.
“We’re going to enter the Zone once again with this super-simple slow-cooker pot roast,” says Massie, who runs PaleoNick.com.
To get started, you’ll need turnips, carrots, onions, celery, chicken stock, salt, pepper, Italian seasoning, granulated garlic and beef brisket.
Massie begins by seasoning the top and bottom of the meat with salt and pepper. Next, he layers the ingredients in the slow cooker—half the onions first, then meat, then the remaining veggies. He tops it all with more seasoning and chicken stock.
“The chicken stock provides just enough moisture to get this going,” Massie says. “The rest of the moisture is going to be released from these veggies.”
Twelve hours later, Massie returns to find deliciously moist, pull-apart brisket.
“The meat’s nice and tender,” he says. “The slow cooker did its job.”
To download the recipe for chuck-wagon brisket pot roast, click here:
Video by Nick Massie.
For more of Nick Massie, visit:
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