Brisket Rub

We spent a few weeks trying different variations of this rub on small steaks. Once we arrived at what we thought to be the flavor we wanted, it was time to try it on a full brisket. We were looking to test the rub, not the quality of an expensive brisket, so we ventured to WalMart and found a 7lb, $28 full brisket. The butchering was horrendous with gashes everywhere and scalped places on the fat cap, but it would serve our purpose.

Our brisket rub does NOT contain salt. we salt seperately to control the amount, distribution, and the time allowed for penetration. We trimmed and salted the brisket, allowing it to rest in the fridge, overnight. The next morning we applied our new rub and allowed it to melt in while the smoker came up to temp. We smoked the brisket at 200F for the first 3 hours, then bumped the temp to 250F to finish the cook. A brisket this small will cook much more quickly, so the lower temp at the beginning allows time to build smoke flavor. It, also, lessens the chance of the thin part curling up.

The recipe is for a batch of rub, not a single brisket. It is excellent on any beef product.

Rub:
Paprika - 3 TBSP
Black Pepper - 3 TBSP
Garlic, Granulated - 3TBSP
Cumin - 3 TSP
Ancho Chili - 3 TSP
Onion Powder - 3 TSP
Espresso, Ground - 3 TSP (you can use your favorite dark roast coffee)
Cayenne - 1 1/2 TSP
Chipolte - 1 1/2 TSP
Thyme, Ground - 1 1/2 TSP

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