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Beef Brisket Rub Darn Tasty on Burnt Ends

post #1 of 5
Thread Starter 

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 2013pot.gif

post #2 of 5

Thanks for sharing the recipe. I have been thinking about smoking a couple of chuckies and I think I will give this a try.

post #3 of 5
Thread Starter 

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

post #4 of 5

Looks delicious!

post #5 of 5
Thread Starter 

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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