A simple, homemade rub that is easy to make! This best brisket rub is flavorful and works like a charm. The different chili powders and dark cocoa powder add a nice earthy depth that brings out the natural beefy flavor of smoked brisket. I recommend doubling the recipe and storing it for future cooking. This brisket rub recipe makes enough BBQ rub for one whole-packer brisket.
Brisket Rub Basics:
The key to a good brisket starts with the rub. OUr best brisket rub recipe will get you there. What is so fantastic about this rub? Well, this recipe contains the perfect balance of salt, heat, and nice earthy depth. You can apply the seasonings right before placing the brisket on the smoker or apply it ahead of time. If you plan to do the latter, wrap the brisket and place it into your refrigerator for 4-6 hours. Once you’ve made the rub, I transfer it to a large metal shaker and apply the seasonings.
Salt and Rub Measurements
This brisket rub recipe does not contain salt in the ingredients. However, we recommend that you use 1 teaspoon of kosher salt per pound of meat. Add that total to 1 tablespoon of rub per pound of meat. For example, a 10 pound brisket would take 3 tablespoons + 1 teaspoon kosher salt (or 10 teaspoons total), and 1/4 cup, plus 2 tablespoons of rub (10 tablespoons total).
The Best Brisket Rub Recipe Ingredients:
- Ancho chili powder: substitute with pasilla chili powder or use regular chili powder
- Chili powder: the American variety
- Black pepper
- Granulated garlic: sub with garlic powder
- Unsweetened dark cocoa powder
- Oregano (optional)
- Kosher Salt (see note above, or go to the recipe instructions below)
How to Make it:
This rub is so easy to put together! All you’ll need to do is add all of the required ingredients to a bowl and use a fork to combine. Make up a big batch of the best brisket rub recipe, 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 to the brisket and season it evenly with the brisket rub. Cook as directed.
- Oregano: You do not need to add oregano to this brisket rub recipe. It’s purely optional. However, it adds an herbal note to the finished product. If you can find Mexican oregano at your local grocery store, I recommend using it in this rub.
- Cayenne: This recipe calls for 1 tablespoon of cayenne pepper. If this seems too spicy, reduce the amount of cayenne to 1 teaspoon. Then, 2 teaspoons of regular paprika in addition.
The Best Brisket Rub
- 3 tablespoons ancho chili powder
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon oregano
- 1 tablespoon cayenne
- Combine rub ingredients in a small bowl.*This brisket rub recipe does not contain salt in the ingredients. However, we recommend that you use 1 teaspoon of kosher salt per pound of meat. Add that total to 1 tablespoon of rub per pound of meat. For example, a 10 pound brisket would take 3 tablespoons + 1 teaspoon kosher salt (or 10 teaspoons total), and 1/4 cup, plus 2 tablespoons of rub (10 tablespoons total).
- 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 with regular paprika or increase the amount of mild chili powder if reducing the cayenne or ancho.
Confused about Brisket? See my Brisket Buying Guide for more information.