Level: Easy | Prep/Cook Time: 5 mins

Makes enough for one large Brisket. Can be used on steaks, beef ribs, Tri- tip and burgers too. I prefer McCormick or Penzeys spice

1/2 C Turbinado sugar
1/2 Kosher Coarse Salt
1/4 C Smoked Paprika
1/4 C Light Sweet Chili Powder
1/3 Course Black Pepper
1 1/2 Tbl Granulated Garlic
1 Tbl Onion Powder

– Mix well and keep in a air tight jar.


Sometimes I will add a little fine ground coffee to this recipe if I am doing a cap of ribeye or nice steak.

This is a trial and error recipe, with years of goof ups and bitter tasting briskets. Lots of money down the drain when you ruin a Brisket or expensive steak with bitterness from foo much paprika or coffee. Not to mention how much time waisted in cooking a whole brisket, up manning the Pit for hours only to finely take a bite and see the expression on my husbands or the company I invited over that expected something good and it’s a bitter mess!




Back to blog