Southwestern wet rub for brisket
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cayenne |
| 1 | tablespoon | Paprika |
| 3 | tablespoons | Brown sugar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Onion powder |
| 1 | tablespoon | Black pepper |
| 1 | teaspoon | Cumin |
| 2 | Tablspoons worcestershire sauce | |
| 1 | Tablspoon tobasco | |
| 3 | Cloves garlic crushed | |
Directions
Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 8 hours.
Posted to bbq-digest by JLipsitt <JLipsitt@...> on May 8, 1998
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