I recently smoked two 12+lb beef briskets for a camping trip with 55 of my closest friends. Along with the beef, we had two 8lb pork rumps that we smoked and made into pulled pork BBQ sandwiches. Cooking for this many is a challenge in itself, but add to the challenge the fact this was the first time I had ever smoked anything! I can’t take all the credit as I had the help of two of my closest friends, Joe and Darrell (last names and contact info left off to protect their privacy). Joe is an amazing cook on the grill, and well, Darrell is an amazing cook. By “cook”, I mean that’s what he’s done for a living at some of the greatest restaurants in downtown Chicago. To share the grill/smoker with these two fine gentlemen was an experience I will cherish for years to come.
Note: This recipe is for two very large beef briskets and makes about 4 cups of dry rub. You can use the rub on any sort of grilled/smoked beef. Go ahead and make this large batch and store it in Mason jars or any sort of plastic-ware until you want to use it.
- 1/2 cup brown sugar
- 1/2 cup paprika
- 1/4 cup dry mustard
- 1/4 cup black pepper
- 1/4 cup salt
- 6 teaspoons onion powder
- 6 teaspoons garlic powder
- 6 teaspoons cayenne pepper
- Place all ingredients in a large bowl, and mix well with hands. Make sure to break up ALL lumps that may occur.
- Rub the rub all over the meat, getting into every fold, flap, nook and crevice.