Recipe - Kens Spicey Texas Brisket Rub

1 tablespoon New Mexico Chili Powder
1 tablespoon Garlic powder
1 tablespoon Oregano; dried
1 tablespoon Rosemary; chopped
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Sage; ground
1 teaspoon Cayenne pepper
1 teaspoon Mustard; powdered
1 teaspoon Black peppercorns; ground

I know it says brisket and that is what I made this one up for, but I have
used it on brisket, port, venison, elk, buffalo, chicken, turkey etc.

I then smoke normally for bout 3045 minutes per lb.

Posted to bbqdigest by kshort kshort@kroo.com on Oct 17, 1998, converted
by MM_Buster v2.0l.