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