I use 1/2 c molasses, 1 c sugar, 1 c salt, 1/2 c Frank's hot sauce, 1 c worcestershire sauce, 1 Tbs black pepper, 1 Tbs thyme, 1 Tbs rosemary and 2 tsp cayenne pepper. this is what I use when I'm smoking poultry. I bring all of this to a boil in a gallon of water, let it cool, refrigerate over night then mix with 1 more gallon of water
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.