Yield: 3 3/4 cups, enough for two 6- to 8-pound fat-trimmed briskets
Prep Time: 7 1/2 hours
Ingredients:
- 1/4 c. brown sugar, sifted
- 1/4 c. black pepper, ground
- 1 1/2 c. pure red chili powder (no additives)
- 1/4 c. garlic powder
- 1/2 c. cumin, ground
- 1/2 c. paprika
- 1/2 c. salt
Method: Mix all ingredients in a bowl. Spread half of dry rub over each brisket, pressing and massaging into meat. Smoke over kiawe wood at 250° degrees for 7 hours. Use any remaining spice blend within six months.
