1/4c kosher salt coarse ground
1T ground black pepper
1T smoked paprika
2t oregano
1t cumin
1T garlic powder
1T onion powder
-Dijon for a binder
Rub brisket down with Dijon and sprinkle rub generously on the brisket. Make sure to coat all sides. Let sit overnight before smoking it.
1/2c Olive oil
1/3c Soy Sauce
1/4c fresh squeezed lemon
1/4c A-1 Sauce
1T garlic powder
1T onion powder
1T Italian Seasoning
1t ground pepper
Mix all together. This should make enough marinade for 5lbs of beef kabob meat.. Marinade at least overnight. Enjoy!
I made this for a 10lb mixture of meat. Obviously, divide measurements as needed for correct portion sizes.
5lb ground elk
5lbs ground chuck
6 eggs
1/4c breadcrumbs
1/4c ground black pepper
6T garlic powder
6T onion powder
1/4c smoked paprika
6T celery salt
Mix it all together and make into patties. Throw them on the smoker at 225* for 2 to 2.5hrs. Hubby uses a Pit Boss electric (pellet) smoker. We made these with cherry wood pellets and it was amazing!
2T Kosher Salt
1/2T ground thyme
1/2T fresh ground pepper
1T Onion Powder
1T Garlic Powder
Dijon
Mix all together dry ingredients together. Rub Dijon all over the roast to act as a binder. Coat the roast with the spice mixture. Let set over night. It's SO good!
