Before smoking a whole beef brisket, rub the meat all over with this piquant spice blend, then cover with plastic wrap. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours.
source
Williams Sonoma
categories
seasoning
yield
10 Tbs., enough for 8 lb.
prep time
total time
INGREDIENTS
¼ cup chili powder
2 Tbs. freshly ground black pepper
2 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. salt
½ tsp. cayenne pepper
INSTRUCTIONS
1. In a small bowl, stir together the chili powder, black pepper, garlic powder, onion powder, salt and cayenne.
