Yes, I am aware, this is February, and yes, I am TOTALLY aware we have more than a foot of snow on the ground. I am also aware, I am starving for Brisket, and with the current state of pandemic/panic, I’m not going out for it if anyplace close actually did good brisket.
Enter my youngest, who was searching for a slow cooker. And enter the thoughts of slow roasting a brisket in a slow cooker. As with all things, BBQ related, it all starts with a good rub.
Brisket Dry Rub
- 3 tbsp Kosher Salt
- 3 tbsp Brown Sugar
- 2 tbsp Black Pepper
- 2 tbsp Smoked Paprika
- 2 tbsp Chili Powder
- 1 tbsp Cayenne Pepper
- 2 tsp Ground Cumin
- Mix all
- Taste and balance flavor
- Store in an air-tight container
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