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
In bowl, combine all ingredients. Mix well. Store in airtight container.
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
