The (not-so-secret) Smokehouse Rub

YIELD: 1 quart

2 cups, 2 1/2 Tbsps. granulated sugar
1/2 cup, 2 tsps. kosher salt
3 1/2 oz. Spanish paprika
1/4 cup, 2 Tbsps. chili powder dark
1 Tbsp., 2 tsps. garlic powder
1 Tbsp., 2 tsps. black pepper whole, ground
1 3/4 tsp. cayenne pepper, ground

1. In bowl, combine all ingredients. Mix well. Store in airtight container.
2. Prepare smoker to manufacturer's specifications. Set at 190°F. For a 9 lbs. brisket use 8 Tbsps. of rub. With gloved hands, evenly spread rub on both sides of brisket. Place brisket on rack well sprayed with pan release Smoke for 14 hours. Use as a rub for smoked or roasted meats.

Recipe by Miguel Ardid, Executive Chef, Trinity University