Rudy Davila’s South Texas Mesquite Brisket

Rudy's South Texas Mesquite Brisket:

Prepare fire with mesquite wood only in pit
Rub: mix the following ingredients
2 cups seasoning made up of:
1/4 cup finely ground black pepper
1/4 cup salt
1/4/ cup paprika
1 tablespoon sugar
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Seasoning mix may be stored for a month in a sealed container


Rudy's Potato Salad:

1 lbCubed potatoes boiled (10)
1/2 Cup of mayo
1 or 2 Tablespoon of mustard
1/4 cup Chopped celery
1/4 cup Chopped dill pickles or dill relish
1/4 cup chopped onion
2 Tbs. chopped pimento
Salt and pepper

Mix together and store in the fridge



Rudy's Pinto Bean Salad:

Pinto Beans 2 pounds of pinto beans, cooked
(1 whole onion, chopped
1 tablespoon paprika,
1 tablespoon garlic powder
½ pound bacon, cooked till crisp, drained on paper towel
1 tbs. (touch) of cumin
Salt/pepper

Toss together and store in fridge.

Rudy's South Texas Mesquite Brisket

Soak mesquite chips in water for about 30 minutes before smoking. With a home style electric smoker, place chips in the bottom, fill the water pan in the middle, and start 'er up. Then prep your brisket.
Rub brisket thoroughly with rub and place on BBQ pit. Cook for 16 hours adding wood as needed to keep temperature at 225 degrees. Smoke for 5 to 6 hours if using a smaller 5 pound brisket.
*If cooking in an oven or BBQ add mesquite chips to a pan with water and use to steam (in oven or grill)