Originally Posted by Harbormaster
I'm at work, so I don't have the exact proportions, but my brisket rub is basically brown sugar, sea salt, black pepper, chili powder, paprika, garlic powder. Pretty simple, and pretty tasty too!
Oooh - that sounds pretty good. If you wouldn't mind (and if you remember,) I would really appreciate getting the proportions once you're at home and have the opportunity. That sounds like a good starter recipe for me - nice and simple, just like I like it!
Do you just coat the whole thing before putting it in the smoker? Do you do any amount of direct searing at the beginning for the outside? (I've seen that done with prime rib before, but I have no idea if that would be proper with a brisket.)
Thanks for the advice! I really appreciate it.