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Ingredients
US|METRIC
6 SERVINGS
- 1 whole brisket (packer consisting of both the point and flat muscles. I like them in the 15-19 lb range. Always try to get Choice grade and above as Select grade briskets are usually not as tasty nor as tender.)
- 3/4 cup SYD Hot Rub
- 6 whole dried shitake mushrooms (from Asian or Japanese grocery store, soaked in hot water to rehydrate, squeezed dry, and then finely chopped)
- 1/2 cup worcestershire sauce (Lea and Perrins)
- 3 Tbsp. Maggi Seasoning (from Asian, Latin, Filipino, or Japanese grocery store)
- 3 Tbsp. beef base (your favorite, paste, I used Diamond brand from Restaurant Depot)
- 4 Tbsp. bonito flakes (from Japanese grocery store)
- 1/2 cup beef stock
- 1 tsp. Maggi Seasoning
- spices (Finishing)
- 1/2 tsp. SYD Hot Rub (finely ground up using a coffee grinder)
- 1/2 cup bbq sauce (your favorite, mixed with ¼ cup of honey)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium1250mg52% |
| Potassium1310mg37% |
| Protein66g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber<1g3% |
| Sugars8g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium6% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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