Oklahoma Brisket by Robert Long

A great tender brisket different from smoked brisket

Beef & Orange Stir Fry by Chef Smith

Apple and Onion Pot Roast by Chef Smith

Uptown Brisket by Brett Ede

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.