On Tue, 16 Sep 2014 10:37:40 -0700, sf > wrote:

>On Tue, 16 Sep 2014 09:14:28 -0600, Janet Bostwick
> wrote:
>
>> For brisket I just spread with yellow mustard and then sprinkle on the
>> seasoning rub -- probably let it sit in the fridge overnight.
>
>That sounds good. Which reminds me, I need to add yellow mustard to
>my grocery list. Do you make your own rub, follow a recipe or buy a
>commercial blend? I threw together my own blend without measuring.
>Wish I'd been a little more careful, because I *really* like what I
>did. Two things I didn't do was use a lot of sugar and no chili
>powder. I do NOT like a chile flavor on BBQ'd meat, although I did
>add a little cayenne for heat.

This is what I use. You'll find this recipe or something almost
exactly like it everywhere. I actually use it for fried chicken as
well. I think all the ingredients are necessary. I got this either
from one of the cooking/BBQ groups years ago, or a BBQ web site or one
of the books I purchased.

Basic BBQ Rub

1/4 cup salt (non-iodized)
3 Tbs Brown Sugar
2 Tbs Black Pepper
1 Tbs. Garlic (granulated)
1 Tbs. Paprika
1 Tbs. Chili Powder
1 Tsp. Sugar
1 Tsp. Onion Powder
1 Tsp. ground Cumin
1 Tsp. Red Pepper (I use 1/4 tsp.)

Janet US