Here is one of my favorite homemade. ET
10 parts kosher salt
6 parts course ground black pepper
1 part garlic powder
1 part paprika
1/2 part allspice
1/2 part cayanne pepper
Haven't tried it on Brisket yet, but, Grub Rub (available at Academy) is some of the best store bought rub I've ever tasted on pork ribs and Blackbuck backstrap!!
Hands down... You will thank me after using the FIESTA "Uncle Chris' Steak Seasoning" (sold @ HEB) to use as a Brisket Rub, Try it, You'll like it.
cya,
Bob G.
Last edited by Bob G; 06-30-2008, 11:18 PM.
Reason: could
If you've got a good smoker (brick or stone) and some nice dried post oak, all you need is 18 hours of slow heat, salt, pepper and a couple sticks of year old mesquite to finish it off...couple bottles of a nice red wine and a case of keystone will complete the package
Last edited by The Crippler; 07-11-2008, 02:30 AM.
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