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    Southwestern Wet Rub for Brisket


    Source of Recipe


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    2 tb Cayenne
    1 tb Paprika
    3 tb Brown sugar
    1 tb Salt
    1 tb Onion powder
    1 tb Black pepper
    1 ts Cumin
    2 Tablspoons worcestershire sauce
    1 Tablspoon tobasco
    3 Cloves garlic crushed


    Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 8 hours
 

 

 

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