This brisket mustard rub will make a great addition to your brisket rub collection. 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.
Differences between Dijon and yellow mustard:
Our brisket mustard rub recipe gives you two mustard options. The first is Dijon mustard, which is made with black mustard seeds and has an overall spicier flavor than yellow mustard. It does not have a high vinegar content but does contain wine. Yellow mustard is derived from yellow mustard seeds, contains vinegar, and does not carry the flavor intensity of Dijon. If you want a spicier edge that amps up the back pepper and cayenne in this rub, I recommend the Dijon. However, if you haven’t used mustard on your brisket before, I recommend starting with the yellow. There are some different options on how to use mustard for your BBQ brisket. See below for more information.
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.
If you do not have ancho chili powder on hand, 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
- 1 tablespoon granulated garlic
- 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.