Smoked Beef Brisket Rub

By á-74934

Ingredients

• Beef Brisket Rub:
• Ingredients
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Black Pepper Corn (Ground)
• 1 Tsp. Cyan Pepper
• 2 Tbsp. Chili Power
• 1 Tsp. Minced Onion
• 2 Tbsp. Brown Sugar
• 1 Tbsp. Cumin
• 2 Tbsp. Red Pepper Flake
• 1 Tbsp. Garlic Power
• 1 Tbsp. Paprika (Sweet)
• Rub Brisket down with Mustard (Golden’s) and Worcestershire sauce then apply the dry rub.
• Basting Sauce:
• 1 Tbsp. Kosher Salt
• 1 Tsp. Black Pepper Corn (Ground)
• 1 Tbsp. Brown Sugar
• 1 Tbsp. Red Pepper Flakes
• 1 Tbsp. Garlic Power
• 1 Cup Apple Cider Vinegar
• 10 oz. Beer

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Rub Brisket down with Mustard (Golden’s) and Worcestershire sauce then apply the dry rub.

Wrap the Brisket in plastic wrap and set in refrigerator for 24 hours.

Cook on the grill low and slow at 225 degrees for about 6 hours (fora 3lb brisket) until 180 degrees. Then wrap in alumin foil and let sit for another hour until it reached 190 degrees.

Rub Brisket down with Mustard (Golden’s) and Worcestershire sauce then apply the dry rub.

Wrap the Brisket in plastic wrap and set in refrigerator for 24 hours.

Cook on the grill low and slow at 225 degrees for about 6 hours (fora 3lb brisket) until 180 degrees. Then wrap in alumin foil and let sit for another hour until it reached 190 degrees.