This brisket mustard rub will make a great addition to your brisket making arsenal. If you have not used mustard on your low and slow-cooked brisket, now is the time to start!
Why add Mustard to Brisket?
Mustard is a fantastic flavor enhancer, but don’t worry; your brisket won’t taste like mustard once it’s cooked. It actually creates a wet surface that keeps the rub in place and prevents moisture loss during the cooking process.
What is the difference between Dijon and yellow mustard?
Dijon mustard is made with black mustard seeds and has a spicier flavor than yellow mustard. It has low vinegar content and contains wine. Yellow mustard is derived from yellow mustard seeds, contains vinegar, and does not carry the flavor intensity of Dijon.
If you want a spicy mustard that amps up the flavors of black pepper and cayenne, I recommend using Dijon. However, if you haven’t used a mustard rub on your brisket before, I recommend starting with yellow mustard.
Brisket mustard rub ingredients
- Dijon mustard or yellow mustard
- Brown sugar
- Sea salt
- Granulated onion (or half the amount of onion powder)
- Granulated garlic (or half the amount of garlic powder)
- Ancho chili powder
- Black pepper
- Cayenne pepper
How to make it
- Combine listed ingredients in a small bowl, until smooth. Use as directed.
- Discard any leftover rub that has come into contact with raw meat.
- A wet rub generally has a shorter shelf life than a dry rub, but mustard contains vinegar and helps to preserve this rub. Store your Mustard Rub in an airtight container in the refrigerator for up to two months.
How to use this Brisket Mustard Rub
There are two ways you can use this brisket rub.
First option: Trim your brisket as directed. Combine the mustard with the rest of the rub ingredients, slather it onto the entire brisket, and cook as directed.
Second option: Slather the mustard all over the brisket first, then combine the rub ingredients and season as you normally would.
With either method, you have the option to place the seasoned brisket into the refrigerator for 4 hours to marinate. This is strictly an option and not a requirement. As always, do what works best for you.
This mustard rub is perfect for beef. Try it on beef ribs, rotisserie roasts, or any cut of beef you are smoking or grilling.
If you do not have ancho chili powder on hand for this brisket mustard rub, substitute it with regular chili powder. Ancho chili powder contains powdered poblano peppers, while regular chili powder incorporates other spices like cumin and paprika.
Brisket Mustard Rub
- 1/2 cup Dijon mustard or yellow mustard depending on preference
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons sea salt
- 1 tablespoon granulated onion or half a tablespoon of onion powder
- 1 tablespoon granulated garlic or half a tablespoon of garlic powder
- 1 tablespoon ancho chili powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- Combine listed ingredients in a small bowl. Apply directly to all outer surfaces of brisket and cook as directed. For best results, marinate brisket in the refrigerator for 4 hours before placing onto the smoker. Discard any leftover rub that has come into contact with raw meat.
- If making ahead of time, store prepared mustard rub in an airtight container in the refrigerator for up to 5 days after preparation. Do not freeze.
Not the Brisket Rub you are looking for? Try my list of the Best Brisket Rub Recipes.