Ingredients
- 5 tablespoons fresh coarsely ground black pepper
- 3 tablespoons ground coriander
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon white pepper
- ½ teaspoon ground allspice
- 6 to 8 oz Dijon mustard, reserved
Instructions
Combine dry spices in a bowl or shaker.
Coat brisket with mustard, enough to help the dry spices stick. Coat brisket liberally with dry rub, and allow to stand refrigerated up to 8 hours.