Franklin Spice Works
Whiskey Smoked Pepper Brisket Rub
A smoky brisket rub with whiskey-barrel pepper and a hint of brown sugar. Rub it on, let the smoker do the rest.
Ingredients
- 2 tbsp whiskey barrel smoked black pepper
- 2 tbsp coarse kosher salt
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Instructions
- Combine all ingredients in a bowl and mix well.
- Coat brisket generously on all sides with the rub, pressing firmly.
- Refrigerate uncovered overnight for a deep smoke ring.
- Smoke at 225-250F with oak or hickory for 1.5 hours per pound.
- Wrap in butcher paper at 165F. Continue to 200F. Rest 1 hour before slicing.