Southwestern wet rub for brisket

Yield: 1 Servings

Measure 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 \N Tablspoons worcestershire sauce
1 \N Tablspoon tobasco
3 \N Cloves garlic crushed

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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