Yes We Can!
one bite may lead to an empty jar.
Bold · Smoky · Texas-Style — the rub's flagship application.
Texas-Style Smoked Brisket
Ingredients
- 10-12 lb packer brisket
- Full batch Yes We Can! Chuckwagon Brisket Rub
- 3 Tbsp Yes We Can! Spiced Whole Grain Mustard
- Yes We Can! Hot Pepper Spread (glaze)
- Wood of choice for smoking
Directions
- Trim fat cap to ¼". Coat all surfaces with mustard as a binder.
- Press rub firmly onto all sides. Refrigerate overnight.
- Smoke at 225°F until internal temp hits 195°F (10-14 hours).
- Brush with Hot Pepper Spread in the final hour. Rest 1 hour before slicing.
Hostess Tip: This is the blend's flagship application — the one that sells the rub at the market table.