Here ya go I got it from Rivets post but here is a copy
3 1/2 Cups Water (I used distilled from a jug in the fridge)
4 TBSP Juniper Berries
4 TBSP Black Peppercorns
2 TBSP Mustard Seeds
1 TBSP Coriander Seeds
2 TBSP Brown Sugar
1 TSP Garlic Powder
1 TBSP Fennel Seed (didn't crush these seeds)
1 TBSP Whole Rosemary Leaves
2 TBSP McCormick Pickling Spice
About 5 or 6 Mexican Bay Leaves
2 TBSP TenderQuick
THE RUB~
3 TBSP Coarse Ground Black Pepper
1 TBSP Ground Coriander
1 TSP Ground Thyme
2 TBSP Garlic Powder
3 TBSP Brown Sugar
1 TBSP Hungarian Hot Paprika
1/4 Cup TenderQuick
Be aware that this amount was not quite enough rub in my book, for such a big brisket. If the packer had been 10-12 lbs it would have been fine. Although the rub covered it all, I just would have liked it caked on a bit thicker on the meat....just opinion.
Loading trimming, brining and rubbing pics as I type. Will post them soon!
3 1/2 Cups Water (I used distilled from a jug in the fridge)
4 TBSP Juniper Berries
4 TBSP Black Peppercorns
2 TBSP Mustard Seeds
1 TBSP Coriander Seeds
2 TBSP Brown Sugar
1 TSP Garlic Powder
1 TBSP Fennel Seed (didn't crush these seeds)
1 TBSP Whole Rosemary Leaves
2 TBSP McCormick Pickling Spice
About 5 or 6 Mexican Bay Leaves
2 TBSP TenderQuick
THE RUB~
3 TBSP Coarse Ground Black Pepper
1 TBSP Ground Coriander
1 TSP Ground Thyme
2 TBSP Garlic Powder
3 TBSP Brown Sugar
1 TBSP Hungarian Hot Paprika
1/4 Cup TenderQuick
Be aware that this amount was not quite enough rub in my book, for such a big brisket. If the packer had been 10-12 lbs it would have been fine. Although the rub covered it all, I just would have liked it caked on a bit thicker on the meat....just opinion.
Loading trimming, brining and rubbing pics as I type. Will post them soon!