I put the recipe below on a 2lb brisket from Lil Butcher Shoppe, stuck it in my Brinkmann Smoke’N Pit Smoke King. Also, threw a lb of Conecuh sausage on there as well 🙂
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon sugar
2 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2.5 tablespoon brown sugar
1 tablespoon ground oregano
3Â tablespoon paprika (the sweet kind — not the hot kind)
1 teaspoon dry mustard
1 tablespoon celery salt
1 tablespoon salt
Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.