I love smoked beef.... Brisket is best... about an hour and a half per pound over hickory or oak.... just magic.

Dry Rub:
2-Garlic Powder
2-Onion Powder
2-Turbinado Sugar
1-Hungarian Paprika
1- Black pepper
½- White pepper
½- Salt
¼- Cayenne


Quantities refer to any consistent volumetric unit, Tablespoons, Teaspoons, cups, 55-gal barrels….

Also good on Chicken, Turkey, oatmeal…. some cuts of Pork (just not Ribs or full blown pulled pork)

Beef BBQ sauce:

Serve on the side....

½ -yellow onion chopped fine
3-cloves garlic minced
3-tablespoons olive oil
1 ¼-cup-Ketchup (yup, plain ole ketchup…)
¾ cup-cider vinegar
1 ¼ cup beer (only thing BMC is good for)
2- tablespoons- Worcestershire sauce
½ -tablespoons- Black pepper
1- teaspoon- Texas Pete
1- teaspoon- salt
3 -tablespoons- brown sugar
1- tablespoon- Cumin
¼- cup chopped fresh Cilantro

Heat Olive Oil in pan (I use a small stock pot). Sautee onion and garlic until onions are clear with a little brown on edges.
Throw in everything else and stir the crap out of it. Bring to low boil, turn down heat and simmer (stir a lot) until it just starts to thicken. Done.