Beef Brisket Rub

Good brisket is built in layers, and the rub is the first one. This one is built for bark: smoked mesquite sea salt and cracked black pepper do the heavy lifting, demerara sugar helps the crust set, and ancho and chipotle add smoke and depth.

Ingredients: Hand blended from smoked mesquite sea salt, black pepper, demerara sugar, onion, garlic, ancho powder, yellow mustard, and chipotle powder.

How to use: About a tablespoon per pound. Oil the brisket lightly first, since many of these spices are oil soluble, then sprinkle heavier on thick cuts and lighter on thin. Apply right before it goes in the smoker, or up to 24 hours ahead in the refrigerator.