3 Pepper Brisket Rub
For you pepperheads out there, this 3 pepper brisket rub has a lot of satisfying flavor...and a little bit of heat. This requires some specialized equipment to make, since you'll be grinding the whole, dried peppers into powder.
INGREDIENTS:
1 Oz dried Ancho peppers
1 Oz dried chipotle peppers
1 Oz dried New Mexico red peppers
1 tablespoon kosher salt
1 tablespoon white sugar
1 1/2 teaspoon ground cumin
Remove the stems from the dried peppers, and if you want a milder flavored brisket, remove the seeds. Crush the peppers as finely as you can with your hands (put them in a freezer bag for less mess when crushing).
Now's the time you need the specialized equipment. With a spice grinder or a dedicated coffee grinder, mill the crushed dried peppers until finely ground. If you want to be authentic, pull out the mortar and pestle for this job. (Wear a dust mask when doing this job if you don't want a nose full of hot pepper dust.)
Combine the ground dried peppers with the other ingredients. Season the brisket at least 2 hours before smoking, and preferably the night before.
You'll really enjoy the way this 3 pepper brisket rub flavors that chunk of beef! You get incredible fresh pepper flavors from the freshly ground capsicums.
