My Brisket Dry Rub

I had several folks today ask about how I prep a brisket for smoking. Instead of responding to each, I thought I’d just post the current recipe here. Now this isn’t an exact science and I am continuing to refine it. Here goes…

• 1/2 Cup Tony Chachere’s Creole Seasoning (Creole you ask? Yeah, it makes a great base and I like a spicy brisket)
• ¼ Cup Paprika
• 2 TBS Garlic powder
• 2 TBS
• 2-3 TBS extremely course-ground pepper. None of that powder stuff..

Mix this up in a small bowl. You can put it in a shaker bottle if you like. Lay the brisket out on some heavy duty aluminum foil. Some people like to trim extra fat from it at this point. I tend to smoke my brisket for about 14-16 hours and most all of this renders right off. Coat front and back with olive oil (I like to call this – Suntan Oil). Next coat the brisket all around with the dry rub. The more you put on, the spicier it will be. Now wrap that brisket up in foil and let it sit for 4-24 hours.

Prep your smoker with your fuel of choice – just make sure there is some Texas Oak in there – that’s the secret ingredient. The tree in my front yard works the best

I will take some picks of the smoker and the final product and post them here later. In the meantime- enjoy!