Beef Brisket Rub Darn Tasty on Burnt Ends

Discussion in 'Sauces, Rubs & Marinades' started by waucedah, Aug 27, 2013.

  1. PATS BRISKET RUB

    1/3-CUP BROWN SUGAR

    ¼ CUP COARSE GROUND BLACK PEPPER

    ¼ CUP TABLE SALT

    ¼ CUP PAPARIKA

    ¼ CUP ONION POWDER

    1-TEASPOON CHILI POWDER

    ½ TEASPOON CAJUN SEASONING

    ½ TEASPOON GROUND OREGANO

    ½ TEASPOON GROUND MUSTARD

    ½ TEASPOON GROUND CAYENNE PEPPER

    ¼ TEASPOON GROUND ALLSPICE

    ¼ TEASPOON GROUND CUMIN

    ¼ TEASPOON GROUND CORRIANDER

    MAKES SHY OF 2 CUPS     

    STORE IN AIRTIGHT CONTAINER FOR WEEKS

    STORE IN THE FREZZER FOR MONTHS.  KEEP TIME OUT OF FREZZER TO A MINIMUM

    AUGUST 2013[​IMG]
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks for sharing the recipe. I have been thinking about smoking a couple of chuckies and I think I will give this a try.
     
  3. 20lb fresh ham with shank  17 hours in UDS   then 7 hours in heavy foil in the oven

    the UDS maintained temp for over 18 hours on one load of wood and charcoal

    used the above rub turned out great  13 quarts of pulled pork/w cider vinegar finishing sauce in the freezer

    might like these better than pork butt's

     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks delicious!
     
  5. 10 pounds Pork Loin

    coated in mustard

    same rub as above

    wrapped in low sodium bacon

    0n for the next 2 - 2.5 hours at 245   (MES)     17 degrees at the present time outdoors,  shooting for 155 degrees with wild cherry wood chunks

     

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