Jesse’s KC BBQ Preferred Rub


10-18 lbs brisket (flat and untrimmed)
5 tbsp seasoning salt
1 tsp cumin
1 tsp celery salt
3 tbsp granulated sugar
1½ tbsp chili powder
2 tsp paprika
1 tsp black pepper


  1. In a large mixing bowl, incorporate all the ingredients. Using a whisk, mix seasonings well until an even color is achieved throughout.
  2. Coat the brisket evenly on all sides with the dry rub mixture. Let it sit in the refrigerator for one hour.
  3. Soak some hickory wood chips in water for about an hour. Then wrap the wood chips in aluminum foil and puncture a few holes in the foil.
  4. Prepare a fire in the smoker using charcoal and the hickory chips. Allow the temperature to reach 280° and place the brisket directly on the smoker rack with the fat side up and close the lid. 
  5. Cook at a constant 280° for 8 hours. After 8 hours, pull the brisket from the smoker and wrap it in aluminum foil to keep the juices from leaking out. Place in the smoker for another 2 hours.
  6. On a cutting board, slice the brisket against the grain and serve with KC style barbeque sauce.
Spring 2015
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