Smoking Brisket Rub

Called "Wild Willy's One-derful Rub" by the Jamisons (Smoke & Spice, p. 105, 1994 Harvard Common Press) this is our favorite rub for beef brisket on the side-smoker, or the stovetop for that matter. Try it and let me know what you think?

• Ready In: 5 mins
• Yields: 1 3/4 cups

Ingredients

• 3⁄4 cup paprika
• 1⁄4 cup black pepper, ground
• 1⁄4 cup salt
• 1⁄4 cup sugar, turbinado is best
• 2  teaspoons chili powder
• 2  teaspoons garlic powder
• 2  teaspoons onion powder
• 1  teaspoon cayenne powder

Directions

1. The night before you plan to smoke, mix all ingredients.
2. Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
3. (I use plastic wrap and squeeze all the air out. This seems to work best for me).
4. 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.