Matt's Brisket Rub

1/2 cup Kosher salt
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoons onion powder
1 teaspoon Tony Chachere's cajun seasoning
ground cumin, to taste
ground chili powder, to taste

NOTE : The trick to getting the perfect crust is to paint a light coating of mustard on the meat before the rub. The mild vinegar in the mustard helps crust it and holds the juices in.

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