Chili pepper rub for brisket

Yield: 1 Servings

Measure Ingredient
1 cup Brown sugar
1 \N Green chili finely chopped
½ cup Chili powder
1 tablespoon Cayenne
\N \N 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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