Rub for 10-12 pound brisket. We found that we did 1.5 times the wet rub and 4 times the dry rub to get it seasoned like we wanted it.
8 beef bullion cubes
1 Tbsp. Worcestershire sauce
Spread wet rub on brisket first. Then sprinkle, but not rub in, the dry rub on top. Leave setting at room temperature while getting smoker ready.
Dry Rub:
½ Tbsp. salt
½ Tbsp. paprika
½ Tbsp. black pepper
½ Tbsp. sugar
¾ tsp. garlic powder
½ tsp. onion powder
¼ tsp. dried oregano
⅛ tsp. coriander seed
