- Aug 7, 2008
- 1,489
- 10
Decided to do a brisket after the sausage run yesterday. Picked up a small 5 pounder, smoked to 195 and off to the cooler for a few hours. Turned out good. Used a rub out of Smoke and Spice, Wild Willy's Number One-derful Rub. Has a good taste to it.
3/4C Paprika
1/4C Fresh Ground Pepper
1/4 Coarse Salt (Kosher or Sea)
1/4C Sugar
2 TBSP Chili Powder
2 TBSP Garlic Powder
2 TBSP Onion Powder
2 TSP Cayenne
3/4C Paprika
1/4C Fresh Ground Pepper
1/4 Coarse Salt (Kosher or Sea)
1/4C Sugar
2 TBSP Chili Powder
2 TBSP Garlic Powder
2 TBSP Onion Powder
2 TSP Cayenne