Ingredients:
Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper
Directions:
Combine the ingredients and store in an airtight container (preferably glass) for several days. The heat from the peppers will migrate throughout the dry ingredients during this time.
Season the brisket on all sides, rubbing the dry rub in well. I suggest using disposable rubber gloves for this task. Wrap the brisket in plastic and let it rest overnight in the fridge before smoking.
After processing the peppers, clean cutting boards, knives, and anything else that contacted the habaneros thoroughly. Getting habanero juice in the eye is not a pleasurable experience.
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