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Recipe: Ken's Spicey Texas Brisket Rub

Categories: None

Yield: 1 Servings 

      1 tb New Mexico Chili Powder
      1 tb Garlic powder
      1 tb Oregano; dried
      1 tb Rosemary; chopped
      1 ts Cumin
      1 ts Paprika
      1 ts Sage; ground
      1 ts Cayenne pepper
      1 ts Mustard; powdered
      1 ts Black peppercorns; ground

I know it says brisket and that is what I made this one up for, but I have used it on brisket, port, venison, elk, buffalo, chicken, turkey etc.

I then smoke normally for bout 30-45 minutes per lb.

Posted to bbq-digest by kshort <kshort@kroo.com> on Oct 17, 1998, converted by MM_Buster v2.0l.

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