Fat Daddy’s Brisket Dry Rub

Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.


maui bbq brisketYield: 3 3/4 cups, enough for two 6- to 8-pound fat-trimmed briskets

Prep Time: 7 1/2 hours


  • 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.



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