If you enjoy the flavors of the Southwest, this barbeque brisket rub will become one of your favorites. Including cumin, oregano and cayenne, this dry rub adds a lot of great flavors to that big beef brisket.
Two tablespoons kosher salt
One tablespoon coarse ground black pepper
Two teaspoons brown sugar
Two teaspoons sweet paprika
One teaspoon mild chili powder
One teaspoon onion powder
One teaspoon dried oregano
One teaspoon ground cumin
One half teaspoon garlic powder
One quarter teaspoon cayenne pepper (optional)
Combine all of the ingredients, seasoning the brisket 12 to 24 hours before cooking on the grill or in the smoker. To help the dry rub adhere, I lightly rub the meat with a little olive oil or other vegetable oil before shaking on the rub.
This dry rub mix will keep for several weeks in an airtight container.