Chili Pepper Rub for Brisket
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INGREDIENTS
- 1 c Brown sugar
- Black Pepper ; ground
- 1 tb Cayenne
- 1 Green chili finely chopped
- 1/2 c Chili powder
INSTRUCTIONS
Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 15 hours. Posted to bbq-digest by JLipsitt
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (540g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1988 | ||
| Calories from Fat: 153 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17g | 23 % | |
| Saturated Fat 3.1g | 15 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 7.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 764.8mg | 26 % | |
| Potassium 2543.3mg | 67 % | |
| Total Carbohydrate 487.2g | 143 % | |
| Dietary Fiber 31.6g | 127 % | |
| Sugars, other 455.5g | ||
| Protein 12.7g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1988
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