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Would this work on a brisket that needs to taste authentic Southwestern and also above average?

I was thinking of tripling it and adding a teaspoon of fresh ground cumin and paprika to marinade the meat, instead of just plain salt and pepper.

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No money shot, but I went ahead with the addition of cumin and paprika. My Navajo wife and her family loved it at a ceremony in New Mexico enough to call me and rave about it! I was a star without even being there! Thanks for the great recipe Paymaster!

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I am a salt and pepper guy on steaks, but after reading all the positive reviews I will definitely be trying this next time I cook steaks.

 

For those of you that said you were bookmarking this recipe, are you doing that through the forum or just saving the page with your browser.

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I use this for all of my steaks now, some tweaks here of there, but stll the base rub... So good

 

 

This has been my main steak method since discovering it some two years ago.  

 

 

I tweek it with a small amount of basil in there, too.

 

18 hr soaks are not unheard of here.

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I recently did a nice sized chuck roast and let it sit two days in this rub.

 

 

Potatoes, carrots, celery and Vidalias all cooked in a Dutch oven with the chuck roast.  I added a small bit of the wet rub over the top of the vegetables before putting the lid on and cooking.

 

It was hands down the best chuck roast I've ever had, much less cooked myself.  

 

I will never deviate from this method......ever again, lol.

 

 

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@Dub I almost exclusively use wet marinades for everything. I've been doing this for a year or more. Even Boston Butts get a wet mop these days. Chicken and fish are about the only exceptions. 

 

 

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On March 26, 2014 at 12:27 PM, JRufus said:

I have not cooked a steak without using this wet rub since Vance and Dub posted it a while back.  It is fantastic.  Never thought of using it on a brisket, but not i have a new project.

This is the only way I do smoked brisket. Warning: may incite kitchen brawling over the heavily barked ends before it gets out to the serving table  :-) 

 

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