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Texas Spice Rub

Before smoking a whole beef brisket, rub the meat all over with this piquant spice blend, then cover with plastic wrap. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours. 

Ingredients:

  • 1/4 cup chili powder 
  • 2 Tbs. freshly ground black pepper 
  • 2 Tbs. garlic powder 
  • 1 Tbs. onion powder 
  • 2 tsp. salt 
  • 1/2 tsp. cayenne pepper 

Directions:

In a small bowl, stir together the chili powder, black pepper, garlic powder, onion powder, salt and cayenne. Makes about 10 Tbs., or enough for 8 lb. of brisket.

Adapted from Williams-Sonoma Mastering Series, Grilling & Barbecuing, by Rick Rodgers (Free Press, 2006).