I want to get this one out there: Beef Rub #4.

So, this post is going to be short.

It is amazing on hamburgers, and even better on Smoked Beef Brisket.

Why #4?  it was my fourth try at making a great beef rub.  And I kept going, all the way to #9, until I realized they were progressively getting worse.  I don’t mean bad like you wish you never put it in your mouth; it was still tasty, but it was the rub that was tasty.  I had somehow gotten away from the beefy flavor of the meat, which is one of the cardinal sins of cooking beef.

Beef Rub #4 was, and is, awesome for beefy flavor, and still add that something special that can only come from a rub.

Go ahead and try it.

Oh, one warning.  The following recipe makes a lot.  and I mean a LOT.  Scale it down if you are not going to make a full packer Smoked Beef Brisket.