by mixing a BBQ rub:
2 Tbs kosher salt
1 Tbs coarse ground pepper
2 tsp brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp onion powder
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1/4 tsp cayenne pepper
All measurements were tripled due to the size of my brisket.
It’s now wrapped in cellophane and sitting in the fridge for approximately 12 hours. So anytime after 3pm Saturday I’ll have this baby in the smoker...! Cooking at 225 degrees for 1-1.5 hours per pound x 14lbs (you do the math).
Next up Pt. 3
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