The Rub: This will cover about a 4 lb. cut of brisket. Prepare the rub and apply evenly on the cut. Wrap in film and tin foil. Cook at 210 for about 16 hours.
- Black Pepper ¼ cup
- Sea Salt ¼ cup
- Garlic Powder 3 Tablespoons
The Cherry Chipotle BBQ Sauce: Combine the cherries and Dr. Pepper in a saucepot on the stove over medium heat. Simmer to reduce to moderate thickness. Add the remaining ingredients and simmer over low heat for about 10 – 15 minutes. Remove from heat and blend until smooth.
- Canned Tart Cherries (not sweetened) 6 ounces
- Dr. Pepper 8 ounces
- Chipotle Puree with Adobo 3 ounces
- BBQ Sauce 12 ounces
- Honey 1 ounce
- Smoked Paprika 1 teaspoon
The Cilantro Slaw: Just use a bag a prepared slaw mix and add some chopped up cilantro. Combine all of the ingredients and blend until smooth. Add the dressing just before you top it on your Taco.
- Canola Oil 1 cup
- Lime Juice ½ cup
- Garlic, Fine chopped 1 teaspoon
- Kosher Salt 1 Tablespoon
- Black Pepper 1 teaspoon
Rusty Taco MN
508 Lexington Avenue South
St. Paul, MN 55105
651-699-1833
RUSTYTACOMN.COM
