Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Brisket Rub

Eileen Goltz | Pareve

Tips for cooking a brisket with a rub: rub down the brisket with a light coat of mustard first, and then apply the dry rub. For best results, wrap and refrigerate the brisket in foil for at least 12 hours before cooking.

Ingredients

1/4 cup brown sugar

1/4 cup salt

2 tablespoon chili powder

1 tablespoon garlic powder

2 tablespoon black pepper

2 tablespoon dried mustard

1 tablespoon cumin

2 tablespoon paprika



Instructions

Mix all the ingredients in a container with a lid. Shake to combine. Makes enough to coat an 8 to 10 lb brisket

Tips for cooking a brisket with a rub: rub down the brisket with a light coat of mustard first, and then apply the dry rub. For best results, wrap and refrigerate the brisket in foil for at least 12 hours before cooking.