I decided to try the Asado rub on a lovely brisket weighing about 4 3/4 pounds and bestowed upon me by my dear friends at Organic Butcher of Cville. These guys really know their stuff. The fat is always trimmed to just the right thickness. Tip: Always get a brisket with a fat cap for maximum tenderness. I never have to explain what frenched means, or the chine is. Not only do we have one, but two superb butcher shops within three blocks of The Spice Diva. How blessed can a cook get?
I let the brisket get to almost room temperature on Sunday morning and then gave it a coating of the Asado and nothing else - no salt, no pepper, no garlic. It's all in there. It got a snug wrap of heavy duty foil and went into the fridge for the day. Right before bedtime, I turned the oven to 250 degrees and put the brisket onto a baking sheet in the center of the oven. I did pour a half cup of some Blue Mountain beer we had left over in a growler because I remembered that one of the elements of an Asada marinade is beer.
This morning, it was perfectly done and so tender! We will be having it for dinner this evening with just the pan juices accompanied by black beans and rice. It can be made into Carne Asada Tacos, Thanks, Mother! Recipe below.