|1 cup||Brown sugar|
|1||Green chili finely chopped|
|½ cup||Chili powder|
|Ground black pepper|
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 15 hours.
Posted to bbq-digest by JLipsitt <JLipsitt@...> on May 8, 1998
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