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Savory Brisket Rub

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A simple, homemade rub that is easy to make! This savory 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 use.

The Best Brisket Rub on sliced smoked 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 this savory brisket rub, transfer it to a large metal shaker and apply the seasonings.

Salt and Rub Measurements

This savory brisket rub recipe does not contain salt in the ingredients. However, we recommend that you use 1/2 teaspoon of Morton kosher salt per pound of meat, plus 1 tablespoon of this rub per pound of meat. Sounds like some scary math, but here are some examples.

  • 10 pound brisket: 1 3/4 tablespoon Morton Kosher salt + 2/3 cup rub (these around rounded estimates).
  • 12 pound brisket: 2 tablespoons Morton Kosher salt + 3/4 cup of rub

Savory 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
  • Cayenne
  • Unsweetened dark cocoa powder (sub with instant coffee)
  • Mexican Oregano (optional)
  • Morton Kosher Salt (see note above, or scroll to the recipe card below)
Smoked Brisket Rub

How to Make it

This savory brisket 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 and 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.

Tip

  • Mexican Oregano: You can omit the oregano if you wish. However, it does add a slight herbal note to the finished brisket. If you can’t find Mexican oregano at your local grocery store, sub with dried marjoram or Italian oregano.
  • Cayenne: This recipe calls for cayenne pepper. If this seems too spicy, reduce the amount or simply omit it. Substitute with regular or smoked paprika.

Learn more about brisket with my Brisket Buying Guide

The Best Brisket Rub

Savory Brisket Rub

A simple but potent brisket rub that works like a charm. The different chili powders and dark cocoa powder add a nice earthy depth, and will bring out the natural flavors of the beef. Double the recipe and store for future use.
4.50 from 2 votes
Print Pin Rate
Course: Rubs
Cuisine: American BBQ, Fusion
Keyword: bbq brisket rub, best brisket rub, brisket rub
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1.33 cups
Calories: 291kcal

Ingredients

  • 1/4 cup ancho chili powder
  • 3 tablespoons chili powder
  • 3 tablespoons black pepper
  • 3 tablespoons granulated garlic
  • 2 teaspoon unsweetened dark cocoa powder
  • 2 teaspoon cayenne
  • 2 teaspoon Mexican oregano, crushed

Instructions

  • Combine rub ingredients in a small bowl.
    *This brisket rub recipe does not contain salt in the ingredients. However, we recommend that you use 1/2 teaspoon of Morton kosher salt per pound of meat. Add that total to 1 tablespoon of rub per pound of meat.
    10 pound brisket: 1 3/4 tablespoon Morton Kosher salt + 2/3 cup rub (these around rounded estimates).
    12 pound brisket: 2 tablespoons Morton Kosher salt + 3/4 cup of rub
  • 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.

Nutrition

Calories: 291kcal | Carbohydrates: 58g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 1.041mg | Potassium: 1.736mg | Fiber: 29g | Sugar: 5g | Vitamin A: 19.913IU | Vitamin C: 3mg | Calcium: 335mg | Iron: 15mg

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4.50 from 2 votes (2 ratings without comment)

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