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Randy Newsome’s Beef Brisket


  • 12 cups


  • 15 lbs beef brisket Enough Randall's Rib Rub to generously cover brisket Randall's Rib Rub
  • 7 C light brown sugar (about 3 1/2 pounds)
  • 1 C dark brown sugar
  • 1/4 C granulated sugar
  • 2 C Lawry's Seasoned Salt
  • 1 1/2 C paprika
  • 1/4 C celery seed
  • 2 Tbsp celery salt
  • 2 Tbsp garlic salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp chili powder
  • 1 1/2 Tbsp hickory bacon salt or other hickory salt seasoning
  • 1/4 C coarse ground black pepper
  • 1 Tbsp dry mustard
  • 1 Tbsp leaf oregano
  • 1 Tbsp ground marjoram
  • 1 1/2 tsp thyme
  • 1 tsp cayenne pepper Marinade
  • 2 C extra-virgin olive oil
  • 1 C soy sauce
  • 1/2 C honey
  • 1 Tbsp Randall's Rib Rub
  • 1/2 C butter, for use after meat is cooked


For rub: Mix ingredients and store in a jar or zipper-style plastic bag. It keeps virtually forever. You will use up to half of this rub for a 15-lb beef brisket. Use about 1 cup for a supermarket-sized 2 1⁄2- to 3-lb roast. Also rub on pork roast, lamb shoulder or shanks, beef chuck, etc. Makes about 12 cups.

Trim loose strips and extremely thick pieces of fat from the brisket and discard, but do not remove all fat. Rub the meat generously with Randall’s Rib Rub (see recipe). Put meat in a plastic or other container large enough to hold it, cover, and refrigerate 2 to 4 hours.

Remove from refrigerator and pour marinade over it and allow it to stand at room temperature for an hour.

Transfer the meat to a large slow roaster or cooker and pour marinade generously over meat, letting it pool in the bottom of the cooker. It may come up over the sides of the meat. Use all the marinade. Heat on low (250° to 275°) for 8-10 hours, or until meat is cooked through and tender.

When the meat has cooled somewhat, lift it from the pan juices and slice. Stack the slices in a serving pan and add thin slices of butter to each layer. Pour pan juices over the meat to restore some moisture to it for serving. Serve the sliced meat on sandwiches, as omelet filler, as filling in a Philly cheese loaf, etc. You also can freeze the meat in zipper-style plastic bags. Serves 30 to 40.

Randall’s Rub chicken: Brush chicken drumsticks and thighs with extra-virgin olive oil. Sprinkle all over with Randall’s Rib Rub and bake at 350° for 35 to 45 minutes, or until internal temperature reaches 165°.

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