- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons black pepper
- 2 tablespoons crushed fennel seeds
- 2 tablespoons granulated garlic
- 2 tablespoons smoked paprika
- 2 tablespoons dried oregano
Combine all listed ingredients in a bowl, transfer to an air tight container until ready to use.
Pre-salting:You might have noticed that this recipe does not contain salt. However, we recommend pre-salting your brisket with 1 teaspoon of kosher salt per pound of meat. For example, a 12 pound brisket will need 12 total teaspoons of kosher salt, or a 1/4 cup total.Apply the salt to the brisket anywhere from 2-12 hours before cooking. Wrap it in plastic and place it into your refrigerator. Remove it 1 hour before it goes into the smoker. Unwrap the brisket, and season it with 1 tablespoon of Smoked Brisket Rub per pound of meat. Cook as directed.
Discard any rub that has come into contact with raw meat.
Double or triple the rub ingredients for future cooking. Store it in a jar or lidded plastic container for up to 1 year after preparation
Calories: 178kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 18966mg | Potassium: 766mg | Fiber: 13g | Sugar: 3g | Vitamin A: 8569IU | Vitamin C: 32mg | Calcium: 227mg | Iron: 9mg