Brisket on the menu……..cold front in South Florida!

Yes, you can laugh at us, but if you live or have lived in South Florida you will understand the excitement behind getting a “Cold Front”!

“Cold Front” means that instead of dealing with the 85 – 90 deg F (29-32 Deg C) everyday plus the 100% humidity, we get a break and the temp goes down to the 50-60 deg F ( 10-15 deg C), which means that we finally get to open the windows and we even feel a chill!

So with that said and now that you all understand our excitement, we need to pair the lovely weather with a lovely meal……windows are now open and we are busy in the kitchen!

Making a tasty slow cooked Brisket……

For the dry rub I used:


  • 1/4 cup of paprika
  • 1 tablespoon of dark brown sugar
  • 1 tablespoon of salt
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of black pepper
  • 1 x 4-5lb piece of brisket

Cut brisket in half and rub the above mixed ingredients all over both pieces making sure to coat it evenly. Place in crock pot, cover and let it cook for 10 hrs.


In a saucepan mix the following ingredients for the Sauce:

  • 1 cup of ketchup
  • 1/2 cup of dark molasses
  • 1/2 cup of brown sugar
  • 1/2 cup of water
  • 1/4 cup of chopped white onions
  • 3 tablespoons of white vinegar
  • 3 tablespoons of worcestershire sauce
  • 2 jalapeño peppers, deseeded and chopped
  • 1 teaspoon of chopped garlic
  • 1 teaspoon of black pepper

IMG_0497After 10 hrs have elapsed, remove Brisket from crockpot, let it rest for about 10 minutes and then cut some thickish slices and lather the nice rich sauce on top!


Mmmmmm, fingerlicking delicious!


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