Bobby's Spice Rubbed For Brisket

By pavaldez

Ingredients

• 3 tablespoons ancho chile powder
• 2 tablespoons kosher salt
• 1 tablespoon allspice, ground
• 1 tablespoon celery seeds
• 1 tablespoon coriander seeds, ground
• 1 tablespoon garlic powder
• 1 tablespoon mustard seeds, ground
• 1 tablespoon dried oregano
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon freshly ground black pepper

Preparation

Step 1

Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.