This recipe is a quick and easy Brown Sugar Brisket rub with a sweet and mildly spiced flavor. This surefire rub will help you achieve a flavorful smoked barbecue brisket. Make sure that the brown sugar is broken up well. No clumps. Then shake or apply it by hand over your brisket. Make sure to get an even coating on all exposed surfaces. I recommend seasoning the meat at least an hour before it hits the smoker. Doing this will provide a slight sugar cure.
What You'll Need:
-Dark brown sugar
-Paprika: Sweet or American variety, but avoid Hungarian or spicy, and smoked paprika for this recipe
-Mild Chili Powder: We're looking for an earthy base flavor, not a hot spicy chili powder.
-Black pepper: Aim for a medium grind, but a fine grind is okay as well.
-Cayenne pepper: A little goes a long way, but if you like your rubs spicy, increase the amount called for in this rub recipe.
-Optional Herbs: You can add some dried parsley or even marjoram, thyme, or savory to this rub. It's not required, but herbs do offer subtle, flavorful notes to beef.
How to Apply the Rub:
Combine your rub and add it to a heavy-duty shaker. Use about 1 tablespoon of rub per pound of meat. Shake the rub all over the meat for an even coating. Another good way to apply this brisket rub is to do it by hand, as seen below. Sprinkle it on the meat, and gently pat to coat.
Season both sides and the edges of the meat. Let the brisket sit at room temperature for an hour to allow a slight sugar cure.
Make-Ahead and Use Later:
Make up a double or triple batch of this rub and store it in an airtight container in a cupboard for up to 12 months. Check on it periodically to ensure that the brown sugar hasn't dried out or clumped up. Take out the amount you need, seal the container, and keep the rest for another cookout.
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Brown Sugar Brisket Rub
- 2/3 cup dark brown sugar
- 1/3 cup sweet paprika
- 1/3 cup chili powder mild
- 1/4 cup kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (increase or decrease amount to suit your needs)
- Combine the rub ingredients in a bowl making sure to work out any clumps that might form.
- Use immediately or store rub in an airtight container in the cupboard for 3 months. Check on it every so often to make sure that the brown sugar has not hardened or dried out. Give it a good stir and secure the lid.
- To use: Apply a liberal amount all over the brisket. Cook as directed. Discard any rub that has come into contact with raw meat or moisture.
Apply your spice rubs like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. Just make sure you don't use this to store your rubs. It isn't airtight.