I finally did a brisket flat today. I know, no pics, didn't happen. The real reason for the post is the rub. It is awesome. Here it is:
Basic Rub for Basically Fantastic Beef Brisket
3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin
Don't get carried away, just a light dusting on both sides will do it. Rubbed the brisket and left in the fridge over night. I can't take credit for it. It came from Smoker-cooking.com. It took about 4.5 hours at 260. Sliced it thin. Unreal.
no pics, didn't happen...:twisted:
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