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 Rub Recipe #spices #beef #bbq #dinner #dinneratthezoo Brisket Rub Recipe #spices #beef #bbq #dinner #dinneratthezoo

A jar of homemade brisket rub spice mix.

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.

Brown sugar and spices in a mixing bowl.

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.

Sugar, salt and spices mixed together in a bowl.

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 spread over a beef brisket.

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.

Sliced beef brisket on a sheet pan.

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!

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5 from 103 votes

Brisket Rub Recipe

AuthorSara Welch
A jar of homemade brisket rub spice mix.
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.
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course Seasoning
Cuisine American
Serves 12


  • 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.


Calories: 53kcal | Carbohydrates: 12g | Sodium: 388mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2300IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1.2mg

Hello! I’m Sara!

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Recipe Rating


  1. Hi there! Planning on making a crockpot brisket and using this rub. What liquid ingredients would you recommend adding to help retain moisture? Assuming beef broth, but would you coat the top with anything else? Thank you!

  2. 5 stars
    Smoked a brisket on the Big Green Egg using this rub recipe. The smell of the rub was incredible and that first bite was heaven. Will be using this rub recipe exclusively.

    1. I typically brush yellow mustard over my pork shoulder before I smoke it for pulled pork, it would be fine to do the same with brisket.

  3. I’m just making a second batch of this incredible rub. It is very subtle and brings out the flavour of the meat without overwhelming it. I have used it for air fryer blade roast and it is also now my favourite rub for steaks – sometimes just add a little soy & balsamic vinegar for the steak. Thank you, Sara, for so generously sharing this absolutely wonderful recipe.

  4. This is basically the same recipe I have been using for years, I add a tsp of turmeric, also a tsp each of rosemary and thyme. I also cook in an aluminum pan for about four hours with a Pinot Grigio wine (about 1 cup). I transfer to a tight wrap aluminum foil for about another four hours before placing directly on the grill until the internal temp reads about 204 – 209 with a meat probe inserted into the point. It has won awards and has never been dry. Now days I use a pellet smoker, but I used a wood smoker for years with same results. I cook at about 225 Fahrenheit. (Secret: first hour I cook at about 185 for max smoke with a cherry pellets or wood, then switch over to a mix blend). All based on a 12 to 15 lb Point and tip brisket.

  5. 5 stars
    i own a bbq restaurant and bar i make all my rubs myself homemade thought i would try urs on a smoked chuck roast or i call it a poor mans brisket and wow i was really surprised on how great it was nice rub for sure and anyone who has never smoked a chuck roast try it as good as brisket any day has great marbling

  6. 5 stars
    I follow the recipe almost 100%…I didn’t have regular paprika so I used 2 table spoons of the smoked paprika. I smoked our brisket. After it was done we put it in a pan with beef stock and left it on the smoker for another 2 hours. OMG! This is the best tasting and most tender brisket we have ever smoked. EVERYONE loved it. We got tons of compliments. I definitely recommend this rub!

  7. 5 stars
    Y’all this dry rub is 20/10, it was SO GOOD 🤤 I added rosemary and thyme and cooked it on low for 10 hours in the crockpot and the flavor was absolutely divine. I recommend this recipe 150%

  8. I am using this rub now on a 10 LBS brisket in my smoker. This will be about a 25 hrs smoke “Low and Slow” at 175 degrees. I will post more after 🙂 I have about 3 hours left LOL

  9. I didn’t have dry mustard so I rubbed the brisket with .ustard added liquid smoke since I didn’t have smoked paprika

    1. I would recommend getting dry mustard and smoked paprika they both really contribute a lot to a dry rub.

  10. 5 stars
    Love it, the Brisket was perfect with good flavor, not overpowering. Have used the rub on Tri Tip and whole chicken, have not been dissatisfied at all. Thanks for the rub!