Brisket Rub

Rubs

1 1/4 cups paprika
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons curry powder
1 1/2 teaspoons cayenne

Mix together, rub on brisket, leave in refrigerator overnight, make sure trim side is up, keep temperature between 180 - 220F until done. Baste with beer sauce every hour (12 oz beer or cheap wine, 1/2 cup vinegar, 1/4 cup oil, 1/2 onion, 2 cloves garlic and 1 tbsp. Worcestershire).

Yield: 1 serving