Smoked Beef Brisket with Carolina Rub

• Gluten free

• Meat

  • 2 lb Beef brisket

• Baking & Spices

  • 2 tbsp Black pepper
  • 2 tbsp Brown sugar
  • 1 tbsp Cayenne pepper
  • 2 tbsp Chili powder
  • 1/4 cup Paprika
  • 2 tbsp Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 2 tbsp Cumin, ground

Found on peanutbutterandpeppers.com

Description

Ingredients

• ¼ cup paprika
• 2 tbsp. salt
• 2 tbsp. sugar
• 2 tbsp. brown sugar
• 2 tbsp. ground cumin
• 2 tbsp. chili powder
• 2 tbsp. black pepper
• 1 tbsp. cayenne pepper
• 2 pound beef brisket

Directions

• In a bowl, add paprika, salt, sugar, brown sugar, cumin, chili powder, black pepper and cayenne pepper. Mix until thoroughly combined.
• Sprinkle rub on to brisket, rub it in until the whole brisket is covered. You can refrigerate it for up to 24 hours if desired.
• If using a charcoal grill, heat the charcoal, once it turns to ash, push the charcoal to one side of the grill and place brisket over the opposite side (side without the charcoal) with fat side facing up. That way you are slowly cooking and smoking your brisket. Cook the brisket until tender enough to shred with your fingers; 5 hours, but it may take as long as 8 (cooking time will depend on the size of the brisket and heat of the grill). Note: You may have to add more coals. Just check on it every hour or so.
• Remove the brisket from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain.

Nutrition