Recipe courtesy of Robert Irvine
Episode: Up in Smoke
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15 min
15 min
About 8 cups



Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.

Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

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