In one of my previous posts I mentioned that Spring is the twitterpation season, but let’s not forget that Spring isn’t only about twitterpation. It’s also about pulling out that dusty grill or smoker, buying a new tank of gas, a bag of charcoal and a bag of wood pellets only to begin the season of grilling and smoking sumptuous meats and other foods that we secretly dream of during the long, cold winter months.
Today I would like to share a dry rub recipe with you all that I made for smoking a brisket.
The following recipe should cover all sides of a 3 lb, 4 lb or 5 lb. Brisket.
3 tbls. Brown Sugar
2 tbls. Spanish Paprika
2 tbls. Salt
1 tbls. Black Pepper
1 tbls. Chili Powder
1 tbls. Garlic Powder
1 tbls. Onion Powder
1 tbls. Weber Smokey Mesquite seasoning rub <- Click the text for the website
1 tbls. Mustard Powder
Mix it all together in a medium sized bowl, and apply it to all sides of the brisket 24 hours before putting it in the smoker. Also, here’s an added tip… After I apply the rub to the brisket, I’ll inject it with beef broth and then wrap it in foil and leave it in the refrigerator.
Usually a half a can of beef broth works great. You can use more, but I don’t recommend it.
Finally, if you’re looking for a great website for other rub recipes or you just want to learn more about using a smoker or grilling meats try Amazingribs.com. It’s a great resource.
There’s nothing pathetic about smoking a brisket…and if it done correctly, it’s ohhhh sooo delicious!