slot bet 100 Eric’s Dry Rub Brisket – Eric Theiss

Eric’s Dry Rub Brisket

Eric’s Dry Rub Brisket



1⁄2 head cabbage, shredded
1 carrot, shredded
1⁄2 red pepper, minced
1⁄4 red onion, minced
1⁄2 cup mayonnaise
1 tbsp. apple cider vinegar
1 tsp. sugar

1 tsp. granulated garlic
1 tsp. granulated onion
1 tbsp. dried thyme
3 tbsp. brown sugar
1 tsp. liquid smoke
1 tsp. paprika
2 tsp. hot chili powder
1 tsp. ground black pepper
1 tbsp. sea salt

6 lb brisket, trimmed
1 cup BBQ sauce


1. Combine the coleslaw ingredients in a bowl. Cover the bowl with plastic wrap and place in the refrigerator.

2. Preheat the oven to 325° F/160° C.

3. Combine the rub ingredients in a separate bowl. Coat the brisket with the rub.

4. Place the brisket in the Wonder Cooker’s Roaster Pan.

5. Place the Roaster Pan in the oven and roast at 325° F/160° C until tender (about 5 hrs.).

6. Slice and serve with the coleslaw and BBQ sauce or make sliders.

Eric’s Tip: When making a brisket sandwich, there is a big debate over sliced or chopped brisket. I prefer to go both ways on the same sandwich. Just make sure you top with slaw.

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