K Kruger
TVWBB 1-Star Olympian
I made these rubs for a brisket cook shown here.
The Paste Rub
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 T Worcestershire sauce
1 heaping T pickled jalapenos from a jar
1 T liquid from the jalapeno jar
1 T Dijon
several turns of the green peppermill
pinch salt
2 T evoo
Using a blender, puree all the ingredients except the oil till very smooth. With the machine running, add the oil in a slow stream.
The Dry Rub
1 T coffee beans (I used dark-roasted Ethiopian but any work)
1 T dried chopped garlic (granulated or powder is fine)
6 whole cloves (or a scant 1/2 t ground)
1/2 t whole fennel seeds (or ~1/2 t ground)
1 t whole coriander seeds (or ~1 t ground)
seeds from 4 green cardamom pods (or ~1/3 t ground)
1 T marjoram
1 T thyme
1 1-inch piece dried ginger (or 2 t ground)
1 T granulated onion
1.5 T Aleppo pepper
1 t whole white peppercorns
1/2 t whole black peppercorns
1/2 t salt
(If using some or any of these spices in whole form--cloves, fennel, coriander, cardamom seeds, white peppercorns, blackpeppercorns--toast them, if desired, in a dry pan heated over high heat stirring constantly, till very fragrant and lightly 'toast-y', about 1 min.)
Using your spice grinder of choice, combine all ingredients and grind together.
The paste recipe is enough to cover a whole 12-14-pound packer with the exception of the fatcap side. The dry recipe will make more than you need. Apply the dry to the fatcap side (or whichever side will be on the grate) then flip the brisket. Apply the paste with the back of a soup spoon to the brisket and spread it fairly evenly. Sprinkle the rub over the paste lightly, wait a few minutes, then sprinkle on more rub, as desired.
The Paste Rub
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 T Worcestershire sauce
1 heaping T pickled jalapenos from a jar
1 T liquid from the jalapeno jar
1 T Dijon
several turns of the green peppermill
pinch salt
2 T evoo
Using a blender, puree all the ingredients except the oil till very smooth. With the machine running, add the oil in a slow stream.
The Dry Rub
1 T coffee beans (I used dark-roasted Ethiopian but any work)
1 T dried chopped garlic (granulated or powder is fine)
6 whole cloves (or a scant 1/2 t ground)
1/2 t whole fennel seeds (or ~1/2 t ground)
1 t whole coriander seeds (or ~1 t ground)
seeds from 4 green cardamom pods (or ~1/3 t ground)
1 T marjoram
1 T thyme
1 1-inch piece dried ginger (or 2 t ground)
1 T granulated onion
1.5 T Aleppo pepper
1 t whole white peppercorns
1/2 t whole black peppercorns
1/2 t salt
(If using some or any of these spices in whole form--cloves, fennel, coriander, cardamom seeds, white peppercorns, blackpeppercorns--toast them, if desired, in a dry pan heated over high heat stirring constantly, till very fragrant and lightly 'toast-y', about 1 min.)
Using your spice grinder of choice, combine all ingredients and grind together.
The paste recipe is enough to cover a whole 12-14-pound packer with the exception of the fatcap side. The dry recipe will make more than you need. Apply the dry to the fatcap side (or whichever side will be on the grate) then flip the brisket. Apply the paste with the back of a soup spoon to the brisket and spread it fairly evenly. Sprinkle the rub over the paste lightly, wait a few minutes, then sprinkle on more rub, as desired.