Brisket Rub (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/4 cup brown sugar 1/4 cup salt 2 tablespoon chili powder 1 tablespoon garlic powder 2 tablespoon black pepper 2 tablespoon dried mustard 1 tablespoon cumin 2 tablespoon paprika

Instructions

Mix all the ingredients in a container with a lid. Shake to combine. Makes enough to coat an 8 to 10 lb brisket

Serving Size

Notes

Tips for cooking a brisket with a rub: rub down the brisket with a light coat of mustard first, and then apply the dry rub. For best results, wrap and refrigerate the brisket in foil for at least 12 hours before cooking.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .