| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 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 |
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 8 hours. Posted to bbq-digest by JLipsitt <JLipsitt@aol.com> on May 8, 1998
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