I'm not a huge red meat fan to the horror of my meat-eating Midwestern family back in Indiana. I don't think we ever made meat like this growing up. If we had, maybe meat and I would have a different relationship. But we ate steaks (not that I'm knocking steaks) but it was HOW those steaks were made that made me hesitate when the idea of beef came up for dinner. I still can't watch my parents or in-laws eat steak. Two ends of the spectrum, one too well done and one not done enough. I think I'll have some chicken or maybe this brisket.
Doesn't this look yummy?
Rub recipe from Smoke and Spice
by Cheryl and Bill Jamison3/4 c paprika
1/4 c freshly ground pepper
1/4 c coarse seat salt
1/4 c sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne pepper
Mix seasonings together and rub on meat. Store extra rub in a cool, dry place.
Allow meat to sit in rub overnight. Smoke or grill as desired.