For those of us that like a smoked brisket to bite back, this hot and spicy brisket rub will do the trick. Lots of pepper in this recipe provides you with a nice bit of heat on the tongue. Choose your dinner guests wisely for this one! Some folks may not appreciate the heat level this dry rub brings to the party.
The ingredient list for this dry rub recipe contains several types of capsicum peppers and black pepper, the flavors of onion and garlic, and a bit of sweetness from sugar.
There's no salt in this brisket rub recipe. No salt means that there's no chance of the brisket being too salty if the rub is applied heavily, or not salty enough if the rub is applied with a light hand.
1/4 Cup Brown Sugar
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
1 Tablespoon Hot Paprika
1 Tablespoon Chipotle Pepper Powder
1 Tablespoon Chili Powder
1 Tablespoon Ground Black Pepper
2 Teaspoons Ground Cayenne Pepper (adjust amount to taste)
Kosher Salt - 3/4 Teaspoons Per Pound of Brisket, Applied Before The Rub
This will make plenty of seasoning for one large whole beef brisket. Many of my friends think this is the best brisket rub around!
Apply the dry rub to the brisket and wrap it in plastic film. Let it rest in the fridge for one or two days so the heat and flavor have time to absorb into the meat.
Oak or mesquite smoke works well with this recipe. Smoke it at 225° Fahrenheit for 8 to 12 hours, or until the brisket is tender. Check for tenderness when the internal temperature reaches 190°. It may need to come up to 195°, or even 200° before the brisket is as tender as you want it to be.
As your brisket smokes, baste it with this mixture...one bottle of beer, two tablespoons of oil, one teaspoon of ground cayenne pepper, and one teaspoon of black pepper.
Don't start basting until four hours into the smoke so as not to wash off the spicy brisket rub too soon! Baste the smoking brisket once an hour until done.
For an added kick, serve it up with jalapeno corn bread…and plenty of ice-cold drinks!