3 Pepper Brisket Rub

One ounce dried Ancho peppers
One ounce dried chipotle peppers
One ounce dried New Mexico red peppers
One tablespoon kosher salt
One tablespoon white sugar
One-half teaspoon ground cumin

Remove the stems from the dried peppers, and if you want a milder flavored brisket, remove the seeds. Crush the peppers as finely as you can with your hands (put them in a freezer bag for less mess when crushing).

Now's the time you need the specialized equipment. With a spice grinder or a dedicated coffee grinder, mill the crushed dried peppers until finely ground. If you want to be authentic, pull out the mortar and pestle for this job. (Wear a dust mask when doing this job if you don't want a nose full of hot pepper dust.)

Combine the ground dried peppers with the other ingredients. Season the brisket at least 2 hours before smoking, and preferably the night before.

You'll really enjoy the way this 3 pepper brisket rub flavors that chunk of beef! You get incredible fresh pepper flavors from the freshly ground capsicums.

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