Myron Mixon's Beef Marinade and Meat Rub



This is tailor-made for your brisket, and the idea behind it is to infuse as much rich, beefy flavor into the beef as you can. It’s simple and effective.

1 quart water
3 tablespoons Minor’s Original Formula Beef Base or other beef bouillon powder
1 15-ounce can strong beef broth

In a large stockpot over high heat, bring the water to a boil. Add the beef base and the broth and stir to dissolve. Do not bring to a boil. When dissolved, remove the pot from the heat. Allow the marinade to cool completely and pour into a quart-size container. This can be stored in the refrigerator for up to two weeks.



This rub is a good basic rub for almost any food you want to smoke. You can use it as a jumping-off point or a template, and then once you’ve mastered it, you can use the basic formula to create your own rubs.

1 cup sugar
2 tablespoons chili powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper

In a large bowl, combine all the ingredients. Stir to combine thoroughly. You can store this rub in an airtight container indefinitely, but it’ll begin to lose its strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.

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