This brisket rub is a blend of barbecue spices that pairs perfectly with beef, as well as chicken, pork and fish. It’s great for grilled, roasted, braised or smoked brisket, and you can even use it on vegetables and potatoes.
When I’m looking to feed a crowd, I like to prepare a large piece of meat such as prime rib, beef tenderloin or brisket. The key to a great brisket is a fabulous brisket rub, and this version takes just minutes to make.
Brisket is a flavorful and inexpensive cut of meat that’s perfect for a family meal or a special occasion. The best way to season this type of meat is with a brisket rub. My rub contains a variety of spices and has the perfect blend of sweet and savory flavors.
How do you make brisket rub?
This recipe is a blend of brown sugar and spices. The flavor profile includes two types of paprika, salt, pepper, garlic powder, onion powder and mustard power. Simply measure out the sugar and spices, then stir to combine. Use your rub right away, or store for later use.
Tips for the perfect brisket rub
- This rub will stay fresh in a sealed container at room temperature for 4 months. I often make a double or triple batch so that I always have some on hand.
- Don’t be tempted to substitute the smoked paprika for more regular paprika. The smoked version adds a ton of flavor and is readily available in the spice aisle of most grocery stores.
- This rub can be used on other types of meat such as pork or beef ribs, chicken, pork tenderloin or pork shoulder.
- I recommend using freshly ground black pepper for maximum flavor.
How long should dry rub be on brisket?
Place a generous amount of rub onto your meat, then use your hands to rub it all over every surface of the brisket. You can do this right before you cook the meat, or let the rub sit on the meat for up to 24 hours. If you’re planning to brown your meat, I recommend adding the rub after the meat has been browned. The rub contains sugar and can burn if you place it on your meat before you brown it.
How do you cook brisket?
There are three main methods to cooking brisket: in a smoker, in a slow cooker, and in the oven. All three methods rely on a long cook time at a low temperature to help tenderize the meat and get that melt-in-your mouth texture. Here is my favorite recipe for smoked brisket. You can make your brisket in a slow cooker by coating your meat in rub, then simmering it in barbecue sauce for 8 hours on low heat. To bake brisket in the oven, coat it with this rub and barbecue sauce, then cover the pan and bake it at 300 degrees F for 4 hours.
Brisket rub flavor variations
I love this rub recipe as it’s written, but you can absolutely add other flavors to the mix to customize it to your tastes.
- Spicy BBQ Rub: Add 1/2 teaspoon of crushed red pepper flakes, or ground chipotle pepper to the mix.
- Garlic Lovers Rub: Double the amount of garlic in the recipe.
- Mexican Rub: Add 1 tablespoon chili powder, 1 teaspoon ground cumin and 1 teaspoon ground coriander to the mix.
This rub turns regular old brisket into something extraordinary. You’ll definitely want to keep this spice blend on hand for many different culinary applications!
More recipes you’ll enjoy
Brisket Rub Video
Brisket Rub Recipe
- 1/3 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 2 1/2 teaspoons black pepper freshly ground
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- Mix all of the ingredients together. Stir in an airtight container until ready to use.
- Brisket rub keeps for up to 4 months in an airtight container when stored in a cool, dry place.