Prep 5 mins
Cook 12 hrs
While I lived in Texas, I studied barbecue. I'm not just talking about eating it. I studied it, it's a complex art that involves more than just meat and fire. I worked at one of the Texas Hill Country's finest barbecue establishments. I started as a server and eventually worked my way up assistant pit master. When I moved back to Oregon I brought this with me. This is a rub that me and one of my co-workers spent months back in the day perfecting. Either at home on my smoker, or at the pit this rub has won the hearts of many! It also goes great on ribs as well! Hope you guys like this.
- 5 tablespoons paprika (If you can find it use Smoked Hungarian)
- 2 1⁄2 tablespoons salt
- 2 tablespoons granulated garlic (Garlic Powder)
- 2 tablespoons onion powder
- 4 teaspoons fresh ground black pepper
- 2 teaspoons dried chipotle powder (Chipotle' chili powder)
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
- *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
- Serve with an ice cold beer, because everything tastes better with a good craft beer!
Used this rub on my Oven Pork Roast With Applesauce, Baby Potatoes, Gravy and Aspara. Perfect match.
Just tried this rub and smoked with pecan. Best brisket I ever made. Neighbors thought so too. Didn't have the chipotle so skipped it. Look forward to making another brisket and including the chipotle.
I really loved this, thanks for posting! I used the smoked paprika, and omitted the cayenne, as I am not fond of a lot of heat. Actually, I didn't use it on brisket, but on a New York stip steak. Wrapped it in cling wrap and refrigerated overnight. Yum! Made for Fall PAC 2012