Deeply rich with earthy spices and incredible flavor, the aromatic brisket rub is one of the best spice mixtures for smoked brisket!
This Aromatic Brisket Rub contains herbs and spices inspired by South Asian and Middle Eastern cuisine. This recipe requires toasting the spices to release their flavorful qualities first then grinding them to your desired finish. I recommend a medium grind for brisket.
You have the option to add brown sugar and red pepper flakes to this rub, but that decision is entirely up to you. This recipe yields enough aromatic brisket rub for one good-sized, whole packer brisket.
Rub Ingredients
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Espresso, fine ground
- Sea salt
- Brown sugar, optional
- Cardamom pods
- Onion powder
- Granulated garlic
- Paprika, not smoked
- Dried parsley
- Black peppercorns
- Red pepper flakes, optional
How to Make Aromatic Brisket Rub
- Toast the coriander, cumin, fennel, cardamom, and black peppercorns in a large skillet over medium heat.
- Move the seeds around the pan to prevent burning. Once the spices bloom and become fragrant, it’s time to halt the toasting process.
- Remove spices from heat and pour the toasted seeds onto a clean plate. Carefully spread them out and let them cool for 10 minutes.
- Grind spices using a mortar and pestle or spice grinder to your preferred texture. You might need to work in batches to complete the job. I recommend a fine or a medium grind. Either one works!
- Place spices into a bowl and stir in remaining aromatic brisket rub ingredients.
- Use this rub right away on a beef brisket, or store in an airtight container in the cupboard for up to 10-12 months after preparation.
- Discard any leftover rub that has come into contact with raw meat.
- This aromatic brisket rub is also an excellent seasoning choice for other cuts of beef like tri-tip, prime rib, or tomahawk steaks.
Aromatic Brisket Rub
Our Aromatic Brisket Rub is the next step in flavor. True, you can always go simple with brisket, but if you need a flavor that jumps out, then this is the beef brisket spice rub to use. Several barbecue competition teams have used this recipe to win. So we call this our secret world championship brisket rub.
Print Pin RateServings: 10
Calories: 85kcal
Ingredients
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 1/4 cup fennel seeds
- 1/4 cup espresso fine ground
- 1/4 cup sea salt
- 1/4 cup brown sugar optional
- 2 tablespoons cardamon
- 2 tablespoons onion powder
- 2 tablespoon granulated garlic
- 2 tablespoons paprika not smoked
- 2 tablespoons dried parsley
- 1 1/2 tablespoons black peppercorns
- 1 teaspoon pepper flakes optional
Instructions
- Toast coriander, cumin, fennel, cardamom, and black peppercorns In a large skillet over medium heat. Move the seeds around the pan to prevent burning. Once the spices bloom and become fragrant, it’s time to halt the toasting process. Remove from heat and pour the toasted seeds onto a clean plate. Carefully spread them out and let them cool for 10 minutes.
- Grind spices using a mortar and pestle or spice grinder to your preferred texture. You might need to work in batches. I recommend a medium grind.
- Place ground spices into a bowl and add remaining ingredients.Use rub right away or store in an airtight container in the cupboard for up to 12 months after preparation.
- Discard any leftover rub that has come into contact with raw meat.
- This rub is also an excellent seasoning choice for other cuts of beef like tri-tip, prime rib, or tomahawk steaks.
Notes
Photo by: Jörg Husemann from Pixabay
Nutrition
Calories: 85kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2848mg | Potassium: 411mg | Fiber: 3g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 3mg
One response to “Aromatic Brisket Rub”
I like seeing rub recipes and rubs that stand outside the typical BBQ box. Will gather and try the recipe here at the Owls Nest BBQ research facility!