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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.
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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
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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!
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I love smoked brisket. Now I’m hungry! Gives me an idea for the weekend…
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🙂 I really believe you’ll enjoy it.
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I am salivating over here!
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🙂 careful not to drool.
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Ha Ha! I already had done! 🙂
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I will try this on my next cooking adventure. Thanks for the recipe and look forward to more of your posts!!
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I’m sure you’ll like it. I’ve used it on three briskets and have not had a complaint yet. I’m thinking about using it on a chicken or pork butt.
Thanks for the comment and for stopping by!
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!! I had not thought about chicken! I bet that would be awesome also.
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I’ve never used a dry rub on a chicken, so this’ll be a first. I’ll write a post on it if I decide to try it.
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Looks like one we’ll have to try over here! Thanks!
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you’re welcome! it’s a great rub.
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Yum!!!
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🙂
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NOM NOM NOM!
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lol. I like to hear that.
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❤
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Yummy nothing like a good brisket
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agreed!
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Sounds good. Love brisket. Have an excellent slow cooker recipe that includes a cup of Guinness!
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ooo…that sounds good.
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