Beef Brisket Rub 1/4-Cup Brown Sugar 1/4-Cup Salt 2-Tbsp Thai Chili Powder 1-Tbsp Garlic Powder 2-Tbsp Black Pepper 2-Tbsp Dried Mustard 1-Tbsp Cumin 2-Tbsp Paprika (From The Smoker King) I usually mix and store all ingredients in an empty seasoning container. Tips: This recipe EXCELLENT on brisket. Rub down the brisket with a light coat of mustard first, then apply the rub. For best results, wrap and refrigerate the brisket for at least 12 hours before cooking.
This recipe was in an issue of Saveur about the best bbq in Texas, which they said came from Zion Missionary Baptist Church. The recipe was printed slightly different in the magazine. The differences were: 1 1/4 tbsp kosher salt 1 1/2 tbsp dried thyme All other measurements were the same.