| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Brown sugar |
| 1 | Green chili finely chopped | |
| 1/2 | c | Chili powder |
| 1 | tb | Cayenne |
| Ground black pepper |
INSTRUCTIONS
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 15 hours. Posted to bbq-digest by JLipsitt <JLipsitt@aol.com> on May 8, 1998
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