https://www.copymethat.com/r/KBBTegao0/texas-style-dry-rub/
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KBBTegao0
2024-03-29 09:42:01
TEXAS-style Dry Rub
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Texas-style Dry Rub for Smoked Brisket, Ribs and Chicken
FROM CHAMPION PITMASTER, Harry Soo
FROM CHAMPION PITMASTER, Harry Soo
Servings: 2 Cups of this dry rub will liberally cover an 8 to 10 lb Packer Brisket (point & flat), with a little leftover.
Servings: 2 Cups of this dry rub will liberally cover an 8 - 10 lb Packer Brisket (point & flat), with a little leftover.
Ingredients
- 1 C Kosher Salt or Sea Salt
- 1 C Black Pepper
- ¼ C Selery Seed (optional).
- ¼ C Garlic Powder (optional).
Steps
- Mix well and pour into shaker jar
- Sprinkle liberally over all sides of brisket, you should not be able to see color of meat; sprinkle above meat at about 8 to 10 inches---this will spread and coat more evenly than shaking too close above meat. DO NOT RUB INTO MEAT! Use palm of hand to "pat down" into meat.
- Allow meat to cure on kitchen counter for 1 hour before placing on grill/smoker
Notes
- From a Champion Pitmaster who has used this simple, Texas-style rub in competitions. Texans do not sauce their BBQ, but I like to have bottles of several sauces available on table for those who do.