Recipe - Southwestern Wet Rub For Brisket

2 tablespoon Cayenne
1 tablespoon Paprika
3 tablespoon Brown sugar
1 tablespoon Salt
1 tablespoon Onion powder
1 tablespoon Black pepper
1 teaspoon Cumin
2 Tablspoons worcestershire
sauce
1 Tablspoon tobasco
3 Cloves garlic crushed

Mix all ingredients together. Pack all around a 10 pound brisket and
refrigerate 24 hours before smoking. Place in smoker, careful not to
dislodge the rub. Smoke for 8 hours.

Posted to bbqdigest by JLipsitt JLipsitt@aol.com on May 8, 1998