Real Urban Barbecue
610 Central Avenue #177
Highland Park
224-770-4BBQ (224-770-4227)
National Brisket Day
Saturday, May 28
Noon - 3:00 p.m.

Real Urban Barbecue's Smoked Brisket

Any smoker will work. Wood, charcoal, Green Egg
Season both sides with Real Urban BBQ rub.
Smoke fat side up: 6 hours at 198, then another 8 hours at 250
Reach internal temp of 198 – 205
Cool 2 hours prior to cutting
Always cut against the grain

Throughout the smoking process, spray with apple juice to add moisture to the beef.
Whether smoking at home or in a commercial setting, use fruit woods for poultry, and harder woods (oak, hickory and mesquite) with brisket.
Backyard enthusiasts use the flavorful wood charcoal (or lump charcoal) like "Royal Oak" brand charcoal found at any local hardware store.
Smokers can also be purchased at most hardware and other stores that sell grills.

Burnt Ends

Start with your smoked brisket
Remove deckle and trim fat (deckle is the top portion of the brisket)
Re-season with Real Urban BBQ rub
Re-smoke for 3-4 hours until outside gets crispy
Remove from smoker, cut into 1 – 1.5 inch cubes, place on sheet pan
Laddle favorite Real Urban BBQ sweet sauce over cubes

Caprese Salad

1 – 2 large vine ripe tomatoes
fresh buffalo mozzarella
fresh basil leaves
2 Tbs quality, aged balsamic vinegar
2 Tbs quality extra virgin olive oil
salt and pepper to taste

Layer sliced tomato, sliced mozzarella, basil leaf around the circumference of plate, then drizzle balsamic vinegar and olive oil over plate.

Take 16 ounces of olive oil, one pinch of salt, one pinch black pepper, one Tsp. fresh garlic, six leaves fresh basil, put it in blender – makes a green basil oil to dress up the plate.

Burnt Ends Sandwich
Your favorite fresh bakery bun or for more traditional approach, sliced white bread.
Top with 5 – 6 pieces Burnt Ends
Add Real Urban BBQ Texas Sauce (taste of the Southwest, a bolder sauce -- we add cumin, dark chili powder, crushed red peppers.)