This savory brisket rub is easy to make and is packed with flavor! The combination of chili powder and dark cocoa powder brings out the natural beefiness of smoked brisket.
Brisket Rub Basics
The key to a delicious brisket starts with the seasonings. Our savory brisket rub will get you there. This recipe contains the perfect balance of heat and a pleasant, earthy depth. For great results, apply the rub to the brisket 2-6 hours before cooking. Wrap the brisket and place it in your refrigerator until you’re ready to cook it.
For easier application, transfer your homemade rub to a large metal shaker and shake on the seasonings.
Salt and Rub Measurements
This savory dry rub does not contain salt in the ingredients. However, we recommend that you use 1 teaspoon of Morton kosher salt per pound of meat, plus 1 tablespoon of this rub per pound of meat. Sounds like some scary math, but we’ve included amounts for different sizes or trimmed beef brisket.
- 8 pound brisket: 2 tablespoons + 2 teaspoons of Morton Kosher salt, and 1/2 cup of rub.
- 10 pound brisket: 3 tablespoons + 1 teaspoon of Morton Kosher salt, and 2/3 cup of rub.
- 12 pound brisket: 1/4 cup of Morton Kosher salt, and 3/4 cup of rub.
Savory Brisket Rub Ingredients
- Ancho chili powder (substitute with pasilla chili powder or use regular chili powder)
- Onion powder
- Black pepper (fine ground)
- Granulated garlic (sub with garlic powder)
- Cayenne
- Unsweetened dark cocoa powder (sub with instant coffee)
- Mexican Oregano (optional)
- Morton Kosher Salt (see note above, or scroll to the recipe card below)
How to Make it
This savory brisket rub is so easy to put together! All you’ll need to do is add all of the spices to a bowl and use a fork to combine. Make up a big batch and store it in an airtight container, and keep it in a cupboard for up to 1 year.
To use: apply a thin layer of yellow mustard on the meat and season it evenly with the brisket seasoning. Cook as directed.
Tip
- Mexican Oregano: You can this ingredients if you wish. However, it does add a slight herbal note to the finished brisket. If you can’t find Mexican oregano at your local grocery store, sub with dried marjoram or Italian oregano.
- Cayenne: This recipe calls for cayenne pepper. Feel free to adjust the amount to suit your tastes, or substitute it with smoked paprika.
Learn more about brisket with my Brisket Buying Guide
Savory Brisket Rub
Ingredients
- 3 tablespoons ancho chili powder
- 3 tablespoons onion powder
- 3 tablespoons granulated garlic
- 3 tablespoons black pepper
- 2 teaspoons unsweetened dark cocoa powder (sub with unsweetened instant coffee)
- 2 teaspoons Mexican oregano, crushed
- 2 teaspoons cayenne
Instructions
- Combine rub ingredients in a small bowl.See notes below for salt and rub amounts.
- Double or triple recipe and store rub in an airtight container in the cupboard for up to one year after preparation. Take out what you need. Discard any leftover rub that has come into contact with raw meat.
- Keep in mind that this rub is on the spicier side, so adjust the ingredients to suit your needs. Substitute cayenne with regular or smoked paprika.
