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?
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
YIELD: 1 3/4 cups
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup paprika
- 1⁄4
- 1⁄4cup salt
- 1⁄4
- 2teaspoons chili powder
- 2teaspoons garlic powder
- 2teaspoons onion powder
- 1teaspoon cayenne powder
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DIRECTIONS
- The night before you plan to smoke, mix all ingredients.
- Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
- (I use plastic wrap and squeeze all the air out. This seems to work best for me).
- 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.
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