1/2 cup Brown sugar (sifted) For Brisket reduce to 1/4 cup
2 Tbsp Hickory salt
1 Tbsp Celery salt
2 Tbsp Accent
2 Tbsp Onion powder
2 Tbsp Garlic powder
1 Tbsp Chili powder
1 Tbsp Paprika
1 Tbsp Black Pepper
Combine all. Rub. This rub will work on anything, but is especially good on pork. Heat on this rub is quite mild. Substitute 2Tbsp of Tony C's (or Tony C's extra spice) for 1 Tbsp of the hickory salt and 1 Tbsp of the Accent to "kick it up a notch" OR Add 1 Tbsp Cayenne pepper.
Sorry it has taken so long to post my pics. I went back to work. Here are a couple pics, one about 4 hours in and the next is the start of the 4 hour rest period. Delicious is all I can say... Thanks again Wampus
If you want to step up your rub flavor, buy top shelf paprika such as La Dalia. It comes is multiple grades too: sweet, bittersweet (mildly hot), and hot. Once you try it the standard paprika at the grocery store won't cut it anymore. I buy mine on Amazon.