Simple homemade coffee creamer. Enjoy!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 21 |
Ingredients
- ¼ cup brown sugar
- ¼ cup sweet paprika
- 3 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried savory
- 2 teaspoons cayenne pepper
Instructions
- Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag.
- Place brisket in a pot with beef broth, 1 chopped onion, 1/2 chopped red, yellow, orange, and green bell pepper, 2 sliced apples, and some thyme overnight; pat brisket dry and cover with this rub before cooking for really flavorsome results.
Reviews
Great rub i do not know how some say it was to salty. maybe the put way to much rub on. but the recipe was great..
Had a little more of a bite than I expected but was really good. Next time I might add brown sugar.
Made this rub for one of my briskets and it turned out great. The only thing I changed is I omitted the Cayenne pepper because I have little kids and they can’t take the heat.
Great rub for brisket. I’m going to try it on ribs next time.
A nice rub. Just a little to much red pepper for my taste. Next time I plan on cutting that down or leaving that spice out.
I bought a 4 pound flat brisket with the fat trimmed. I followed the recipe except I didn’t have any savory. I cooked the brisket at 275 for 5 hours. The brisket was 211 degrees after cooking for 5 hours. Tender and delicious!
Since it seems no one but Martha Stewart and professional Chefs have Savory, I used one Tbsp. Marjoram and one Tbsp. Thyme. I may just use Thyme next time but it was great.
Excellent rub. Good on its own, added 2 tbs of ground coffee to give it a little more depth.
Perfect rub — I made this in my Weber Genesis 3 burner indirect heat at 225 (one burner on lowest setting) and 2 pellet smoker boxes with camp chef competition pellets. 300 when the internal temp was 140 – wrapped at 160 and took off to rest at 197.
It’s my go to rub for brisket and ribs – nice kick to it and works for so much.
This recipe is really good. I did not use savory, instead I substituted thyme. I’m keeping this recipe as a favorite.
Never liked brisket – until now. Awesome flavor!
This rub was PERFECT! I was a bit worried because of the brown sugar (I don’t like sugary rubs or sauces), but it didn’t taste sweet at all! I didn’t have savory on hand, but the recipe was still amazing without and will be my go-to from now on. I don’t have a smoker, so I placed it in a 350 degree oven with no lid, fat cap on top, for about an hour. Then I reduced the temp to 300 degrees, added beef stock, put the lid on the dutch oven and braised it for about 3 hours. It was melt in your mouth amazing!
I did not have savory on hand, but otherwise I followed the recipe as written. Excellent flavor. Will be a repeat in our house. I placed the rub on the brisket, wrapped in foil, and placed it back in the fridge for about 24 hours. Cooked the 8 pound brisket at 275 for about 5 hours (temp 185-190). Let the meat sit for about 90 minutes and then cut. Thanks for the recipe!
Turned out GREAT! I didn’t use the savory though but did stick to the rest of the recipe. I used mesquite and oak wood to smoke and smoked a 15 lbs brisket for bout 18 hours! The friends and fam had nothing but great comments! Thanks
Great run! I did add cumin and chili powder to it. Still one of the best recipes available! Thanks for sharing it!