- May 10, 2013
- 52
- 14
Here's what I decided to go with...
1/4 cup cumin
1/2 cup of pepper
1/2 cup of koser salt
1/2 cup of granulated garlic
1/2 cup of onion powder
1/2 cup of paparika
1/2 cup of chili powder
1 cup of brown sugar
I rubbed some Lea & Perrins on the meat before I added the rub to help everything stick.
I'm planning on coming to about 190° internal temperature. (Open to suggestions here but I've seen 190° mentioned around here a few times). It's a 4.5 pound brisket so I'm thinking it should only take around 6 hours to smoke (I hope).
I'm going to set my smoker at 240° (again open to suggestions here).
Hers where I'm at so far...
Thoughts? Opinions?
Thanks!
Rich
Sent from my SCH-I535 using Tapatalk 2
1/4 cup cumin
1/2 cup of pepper
1/2 cup of koser salt
1/2 cup of granulated garlic
1/2 cup of onion powder
1/2 cup of paparika
1/2 cup of chili powder
1 cup of brown sugar
I rubbed some Lea & Perrins on the meat before I added the rub to help everything stick.
I'm planning on coming to about 190° internal temperature. (Open to suggestions here but I've seen 190° mentioned around here a few times). It's a 4.5 pound brisket so I'm thinking it should only take around 6 hours to smoke (I hope).
I'm going to set my smoker at 240° (again open to suggestions here).
Hers where I'm at so far...
Thoughts? Opinions?
Thanks!
Rich
Sent from my SCH-I535 using Tapatalk 2