Texas Brisket Rub

[NePaSmoKer]

The ingredients for this recipe include...

1/2 cup paprika
1/4 cup chili powder
1/4 cup brown sugar
2 Tablespoon cumin (ground is ok)
2 Tablespoon oregano (ground)
2 Tablespoon salt
1 Tablespoon black pepper
1 Tablespoon onion powder
2 teaspoon garlic powder
2 teaspoon cayenne pepper
1 teaspoon ground coriander seeds


Combine all of the spices and seasonings well. Store in an airtight container and keep it in a cool, dry location. This recipe makes enough rub for two or three briskets.

To season your brisket, rub a generous amount of the dry rub seasoning onto all sides. Wrap the brisket in plastic wrap and leave it in the fridge for at least 12 hours, and up to two days. The flavors will absorb into the meat during this time. You can score the fat cap some so the rub penetrates into the meat. When the fat melts it will pull the rub down deeper.

[FLBentRider]

That looks good. I might try that on this weekends NFL brisket.

[SouthernSmoked]

Napas, that looks Good!

I will be giving this a try soon.

[Pachanga]

All ingredients are in staples in my pantry (including whole cumin and leaf Mexican oregano)
so I mixed it up.

It looks like a Texas Rub.

It smells like a Texas Rub.

It tastes like a Texas Rub.

Must be a Texas Rub.

Thanks for the recipe.

Good luck and slow smoking,

Pachanga

[lumpy]

Another one to add to my recipe book.

Thanks Nepas.

Lump