Kansas City Barbecue Society of course! And my Barbecue Bible, Sauces Rubs and Marinades has a copy of their Kansas City Sweet and Smoky Rub, which is described as:
“Sweet rather than salty, flavorful rather than fiery”
Here are the ingredients.
2/3 cup (packed) light brown sugar
2/3 cup granulated sugar
1/2 cup paprika
1/4 cup seasoned salt
1/4 cup Smoked Salt
1/4 cup onion salt
1/4 cup celery salt
2 tbsp freshly ground black pepper
2 tbsp chilli powder
2 tbsp mustard powder
1 tsp poultry seasoning (did not know what this was so left it out)
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
This is what it looks like after it has been mixed.
You need to let the brisket come to room temperature before smoking, which takes about an hour. This is about the right amount of time to have the rub transform from a powder to lovely gooey sticky sauce.
When the smoke and heat hit this sauce it will transform into bark which will encase the brisket and keep all the lovely juice that I injected to keep the meat moist during the smoking session.
Now all I have to do is smoke it for 10 hours before I can eat.