At Cloverwood Senior Living, Executive Chef Dan Dubock and I like to smoke beef brisket outside during the summer months. Last week we featured a BBQ at the Bar with ourfamous smoked beef brisket and served root beer floats with “It’s not your father’s root beer.” We smoked the brisket in the Village Green, sliced to order and served with smoked cheddar cheese and Rochester’s own Dinosaur BBQ sauce on a fresh hoagie roll. We utilize the following spice rub that we have modified throughout the years. A delicious summertime treat greatly enjoyed by everyone at Cloverwood!
Yield 1/3 cup (approximately)
2 tablespoons kosher salt
2 teaspoons fresh cracked black pepper
2 teaspoons cayenne pepper
1 teaspoon dried oregano leaves
¼ teaspoon dried thyme
½ teaspoon ground cumin
1 teaspoon granulated garlic
¼ teaspoon granulated onion
2 tablespoons brown sugar
Mix all ingredients together and rub on brisket 2 to 4 hours before smoking.
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