How to make it

  • Preparation: I will make my rub in the blender all at once I will start by
  • 1) In a hot cast iron skillet toast the Ancho, Serrano, Poblano and Fresno chili peppers(toast the peppers about 4 to 6 min when you get a good strong pepper smell they will be done or timed about 6 min)
  • 2) Place the peppers into a blender and pulverize into powder. Measure out 1/3 cup of powder..or not
  • 3) Mix remaining ingredients together and blend to mix let mix settle for about 5 min (do not remove the blender lid till then) pour into a zip-lock plastic bag or use immediately. Pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag. If using a wet marinade rub brisket a couple of hours prior to smoking.
  • 4) This rub can be stored for several days, but after a week or two the brown sugar will crystallize.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    Sounds good and spicy - just the way I like it!
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