Easy Smoked Brisket Rub
This beautifully balanced smoked brisket rub complements rich, savory beefiness without overpowering it. The earthy, aromatic, and slightly sweet flavors with a kick of spice really take brisket to the next level.
A classic Texas-style brisket enjoys the traditional salt, pepper, and garlic because it’s simple, versatile, and really brings out the best of beef. However, I can’t resist adding more spices. That said, feel free to make this 100% customizable recipe your own.
What a Dry Rub Does
When getting ready for a family cookout, I decide on a brine or a dry rub. Brining gets that flavor and moisture all the way into the meat, but it does take longer. A dry rub is faster, and it accomplishes more than one thing.
- The added spices and herbs concentrate and complement the beef’s natural flavor.
- The salt draws out enough moisture to dissolve, then it reabsorbs into the meat, carrying the flavor from the seasonings with it.
- That same process also tenderizes the meat for a more pleasant dining experience.
- And my favorite, the heat from the smoker, grill, or oven toasts the spices and caramelizes the sugar in the rub, creating a delicious bark (crust) that locks in moisture and delivers a delightful crunch.
How to Make a Brisket Dry Rub
- Mix all the ingredients and coat your brisket.
Recipe Twists and Tips
- Adding a tablespoon or two of your favorite chili powder will give it a Tex-Mex twist.
- Two tablespoons of Creole seasoning added to the rub base is incredible.
- For all you garlic lovers, feel free to double the amount of garlic.
- Applying a thin layer of Dijon mustard to the roast, then coating it liberally with the dry rub, will make it easier to get the rub to stick, and you don’t usually taste the mustard.
Make-Ahead and Storage Instructions
If you love making brisket (or other roast), feel free to double or triple the recipe and keep it sealed in a glass spice jar in a dark, cool place for up to 6 months. Or keep it in a zip-lock freezer bag in the freezer indefinitely.
How to Use Smoked Brisket Rub
Don’t feel like this rub is only for brisket because it also loves flank steak, tri-tip, and chicken wings. A sprinkle even goes great on potato wedges.
More Quick and Easy Seasonings to Try
- Simple Burger Seasoning
- Flank Steak Marinade
- Pork Chop Seasoning
- Carolina Gold Mustard BBQ Sauce
- Honey BBQ Sauce
By Imma
Smoked Brisket Dry Rub
Ingredients
Base Ingredients
- 1 tablespoon (15g) salt
- 1½ tablespoons (14g) freshly ground black pepper
- 1 tablespoon (10g) garlic powder
Optional Ingredients (see note #1)
- 2 tablespoons (14g) onion powder
- 2 tablespoons (18g) smoked paprika
- 1 teaspoon (3g) ground mustard
- 2 teaspoons (4g) dried oregano
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (3g) cayenne pepper
- 2-4 tablespoons (25-50g) brown sugar (see note #2)
Instructions
- Mix all the ingredients (salt, black pepper, and garlic powder, along with your choice of onion powder, smoked paprika, ground mustard, oregano, cumin, cayenne, and brown sugar) in a small bowl, and stir well.
- Store the rub in a glass jar or airtight container (a ziplock freezer bag also works) in a cool, dry place and use as desired.
- Slathering the brisket with a thin layer of Dijon mustard makes the rub stick better. Then apply the dry rub liberally.
Tips & Notes:
- The basic rub mix for smoking brisket is known as SPG (salt, pepper, and garlic). This simple and versatile blend lets the flavor of the meat shine through. But you know I can’t resist adding more flavor, so feel free to customize the spices.
- Brown sugar is optional. However, besides adding a touch of sweetness, it also caramelizes for a nice bark or crust on the brisket as it smokes.
- Freshly ground black pepper does provide optimal flavor, but if you only have preground, it will work just fine. Give it a whiff, and if the aroma is a little faint, just use more of it.
- If you prefer roasting your brisket in the oven, smoked salt will add the smoky flavor for you.
- Please remember that the nutritional information is an approximation and can vary enormously based on the products used in the recipe.
I love your spice blends!!!! We will leave the sugar out because of the doctor’s orders.