Rib-Ticklin’ Rib Rub
Yields about 5 cups
- ½ cup salt
- 1 cup sugar
- ¼ cup paprika
- 1 ½ tablespoons granulated garlic
- ½ tablespoon ground cumin
- 1 ½ tablespoons lemon pepper
Thoroughly combine all ingredients. You can store this rub in an airtight container for up to three months.
Green Beans with Bacon:
- 2 slices smoked Applewood bacon, ½ - inch dice
- ¼ cup (1/2 stick) unsalted butter
- 3 cloves fresh garlic, minced
- 1/3 cup yellow onions, ½ - inch dice
- 1/3 cup Dickey’s Smoked Ham, ¼ - inch dice
- 1 (28-ounce) package frozen Italian cut green beans, or 15 ounces fresh green beans
- Kosher salt to taste
- Cracked black pepper to taste
Heat the diced bacon in a medium stockpot on low heat for 8 to 10 minutes to render the fat, stirring every 2 minutes. Once the bacon is fully rendered, turn the heat up to medium-high and add the butter. When the butter fully melts, add the garlic and onions and cook for 3 to 4 minutes, or until a caramel color is achieved.
Add the smoked ham and continue to cook, stirring, for 2 minutes. Add the green beans to the pot and stir well to combine. Bring the beans to a boil and simmer for 10 minutes. Season to taste, remove from the heat and serve hot.
Note: If you use fresh green beans, use about 3 ounces per person. Snap off the ends and remove the string. Bring 2 quarts of water to a boil in a large stockpot and add 2 teaspoons of Kosher salt. Add ½ cup chicken stock to the pot before boiling. Blanch the beans in the boiling water for 45 seconds to a minute, then drain and submerge the beans in an ice water bath.
Hickory Smoked Brisket
Serves 8 to 10
Smoking Temperature: 225 to 250 degrees F
Smoking Time: 45 to 60 minutes per pound
Kindling: Hickory log, quartered
One (4 to 6 pound) beef brisket
¼ Rib-Ticklin’ Rib Rub
3 Tablespoons canola oil
Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light it. Once the fire burns steadily (in about 3 to 4 minutes) add a hickory log. Bring the temperature inside your smoker to between 225 and 250 degrees F. (Make sure your thermometer is calibrated correctly.)
Trim the fat cap on the top portion of the brisket if needed, allowing a ¼- to ½ -inch thick cap to remain on the brisket.
Mix the barbecue rub with the canola oil. It should have the consistency of wet sand. Rub the entire brisket with the rub—front, sides, in all cracks and crevices. Place the brisket fat- side up on the smoker. Place a foil loaf pan full of water as close to the firebox as possible and replenish the water as needed.
Maintaining a temperature between 225 and 250 degrees F, smoke the brisket for 8 to 9 hours (45 to 60 minutes per pound). You will need to check your temperature, adjust the vent, or replenish the wood, every 20 minutes during the smoking time.
Do not flip, turn, or poke the brisket with a fork at any time during the smoking process. When an instant thermometer reads between 190 and 200 degrees F, the beef is done. At Dickey’s we perform what’s called a “fork test.” We place a meat fork in the fatty end (the deckle) of the brisket, and gently turn. If the meat is done, it should turn without resistance.
Place the brisket on a chopping block, and let it rest for 15 to 25 minutes. Slice against the grain, and serve.
From Mr. Dickey’s Barbecue Cookbook by Roland Dickey, © Dickey’s Barbecue Restaurant, Inc., used by permission of the publisher, Pelican Publishing Company, Inc.