Texans do it with just salt and pepper, letting the meat do the talking. I prefer to add a little extra spice when slow smoking beef chuck roasts and brisket on the grill so I don’t have to spend time looking for sauce to add to it later.
Mix all the ingredients below and store in an airtight container. When applying to the meat, apply liberally to all sides and rub it in at least 1 hour before you cook it. Make sure the cut of meat has warmed up and then toss it on your Big Green Egg (BGE) for a slow smoke between 225-250°. A friend recently pointed me in the direction of using plain butcher paper (Something Aaron Franklin from Franklin Barbecue does) during the cook instead of aluminum foil. I can’t wait to try it!
3 tablespoons Paprika
3 tablespoons Kosher Salt
2 tablespoons Garlic Powder
2 tablespoons Onion Powder
1.5 Tablespoons of Fresh Cracked Black Pepper
1 Tablespoon Turbinado Sugar