Brisket Rub and Sauce

Recipe Ingredients

		RUB:
2 1/2 tablespoons	37ml	Dark brown sugar
1 1/2 teaspoons	7.5ml	Dried sweet basil
1/8 teaspoon	0.6ml	Ground cumin
3/4 teaspoon	3.8ml	Ground coriander
3/4 teaspoon	3.8ml	Ground savory
3/4 teaspoon	3.8ml	Dried thyme
3/4 teaspoon	3.8ml	Black pepper
3/4 teaspoon	3.8ml	White pepper
2 tablespoons	30ml	Paprika
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Garlic powder
		Salt to taste
		SAUCE:
1/4 cup	59ml	Vinegar
1/4 cup	40g / 1.4oz	Brown sugar
1/4 cup	59ml	Worcestershire sauce
2 cups	474ml	Water
1 cup	237ml	Ketchup
1		Onion - minced
1 teaspoon	5ml	Celery seed
		Salt to taste

Recipe Instructions

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.

To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat.

Mix all ingredients for sauce and boil 15 minutes. Pour sauce over finished meat.

Source:
Edward Beatty

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