Recipe by Throwdown_King
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
Directions See How It's Made
- 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!