Smoked Brisket Rub

🧂 Ingredients

• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons black pepper
• 2 tablespoons pulverize fennel seeds

  (fine grind them in a spice grinder or with a mortar and pestle)
• 2 tablespoons granulated garlic
• 2 tablespoons smoked paprika
• 2 tablespoons dried oregano

Instructions

• 1 Combine all listed ingredients in a bowl, transfer to an air tight container
  until ready to use.
• 2 Pre-salting:
  
  You might have noticed that this recipe does not contain salt.
  
  However, we recommend pre-salting your brisket with 1 teaspoon of kosher salt
  per pound of meat. For example, a 9 pound brisket will need 9 total teaspoons of
  Morton kosher salt, or 3 tablespoons.
  
  Apply the salt to the brisket anywhere from 4-12 hours before cooking. Wrap it
  in plastic and place it into your refrigerator.
  
  Remove it 1 hour before it goes into the smoker.
  
  Unwrap the brisket, and season it with 1 tablespoon of Smoked Brisket Rub per
  pound of meat. For a trimmed 9-pound brisket, you'll need 9 tablespoons rub,
  which is 1/4 cup + 1 tablespoon total.
• 3 Remember to discard any rub that has come into contact with raw meat.
• 4 Double or triple the rub ingredients for future cooking. Store it in a jar or
  lidded plastic container for up to 1 year after preparation

Nutrition Info