Brisket Rub

• 1 cup paprika
• 1/2 cup coriander seeds
• 1/2 cup fennel seeds
• 1/2 cup black peppercorns
• 1/4 cup allspice berries
• 1/4 cup chile powder
• 1/4 cup whole cloves
• 1/4 cup curry powder
• 1/4 cup mustard powder
• 1/4 cup white peppercorns
• 6 star anise pods
• 1 cup garlic salt
• 1 cup kosher salt
• 3/4 cup brown sugar
• 1/2 cup celery salt
• 1/2 cup onion powder

1. Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant.
2. Transfer to a spice grinder and blitz to a fine powder.
3. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder.
4. Store in a sealed container.
5. Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

paprika, coriander seeds, fennel seeds, black peppercorns, allspice berries, chile powder, whole cloves, curry powder, mustard powder, white peppercorns, anise pods, garlic salt, kosher salt, brown sugar, celery salt, onion powder

Taken from www.foodnetwork.com/recipes/robert-irvine/brisket-rub.html (may not work)