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Smoked Brisket Rub

This easy, homemade Smoked Brisket Rub will add amazing flavor to beef brisket!

Smoked Brisket Rub

Besides ribs and pulled pork, nothing says BBQ like a smoked brisket. This flavorful rub is one of the best building blocks of flavor for BBQ beef.

This brisket rub will impart just the right amount of smoky flavor that pairs well with a low and slow barbecue. These classic flavors are the perfect balance of earthy spices, herbal notes, and savory elements.

If you’re an avid commercial rub enthusiast, we invite you to try this smoked brisket rub instead. The best part is that these flavors set the stage for some tasty leftover brisket tacos or smothered burritos! If you’re new to smoking brisket, start with our Brisket Buying Guide to help you find the right meat for the best price!

Should I pre-salt a brisket?

We recommend pre-salting your brisket with 1 teaspoon of kosher salt per pound of meat. For example, a 12 pound brisket will need 12 total teaspoons of kosher salt, or a 1/4 cup total. Apply the salt to the brisket anywhere from 2-12 hours before cooking. Wrap it in plastic and place it into your refrigerator. Remove it 1 hour before it goes into the smoker. Unwrap the brisket, and season it with 1 tablespoon of Smoked Brisket Rub per pound of meat. Cook as directed. If you would rather not pre-salt the brisket, or you’re pressed for time, please refer to the How to Use it section below for option 2.

This recipe makes enough rub for one whole packer brisket. 

Smoked Brisket Rub
derrickriches.com

Smoked Brisket Rub Ingredients

  • Paprika
  • Chili powder
  • Black pepper
  • Dried oregano
  • Cumin powder
  • Granulated garlic
  • Smoked paprika
  • Crushed fennel seeds

Making a Smoked Brisket Rub

  • Combine all smoked brisket rub ingredients in a small bowl. 
  • Use as directed.
  • Store the smoked brisket rub in an airtight container in your cupboard for up to 1 year. 
  • Increase the recipe to suit your needs. 

How to use it:

  • Trim the brisket (smoked brisket recipe guide)
  • Option 1: Pre-salt the meat as instructed above (note on salt section) or in the recipe instructions below. After salting period is done, remove it from the fridge, unwrap and season with 1 tablespoon of smoked brisket rub per pound of meat (10 pound brisket = 10 tablespoons rub)
  • Option 2: If you’d rather apply the salt an hour before use this method: Apply a binder of some kind. We recommend using Worcestershire sauce, yellow mustard or a hot sauce binder like Yellow Bird (for the chili heads). Use about 2-3 tablespoons binder for a whole packer brisket. Spread it on with your hand or a sauce brush, Remember, a light coating is all you’ll need. Next, Combine the kosher salt with the rub (1 teaspoon of kosher salt per pound of meat + 1 tablespoon of brisket rub per pound of meat). A 10 pound brisket will need 10 teaspoons kosher salt plus 10 tablespoons rub).
  • For easy application, use a large metal shaker, but you can do it by hand if preferred.
  • Apply the brisket rub 15 minutes to 1 hour before cooking.
  • Cook as directed. 
  • Discard any rub that has come into contact with raw meat.
Smoked Brisket Rub

Smoked Brisket Rub

It’s time to smoke a brisket and I have just the rub for you! This brisket rub will impart just the right amount of smoky flavor for that long, low and slow cook. These classic flavors are balanced to perfection, starting with sweet, mixed with heat and a hit of savory.
5 from 1 vote
Print Pin Rate
Course: Rubs
Cuisine: American BBQ
Keyword: barbecue brisket, barbecue rub, brisket rub
Prep Time: 5 minutes
Servings: 1 cup
Calories: 178kcal
Author: Derrick Riches

Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons black pepper
  • 2 tablespoons crushed fennel seeds
  • 2 tablespoons granulated garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons dried oregano

Instructions

  • Combine all listed ingredients in a bowl, transfer to an air tight container until ready to use.
  • Pre-salting:
    You might have noticed that this recipe does not contain salt.
    However, we recommend pre-salting your brisket with 1 teaspoon of kosher salt per pound of meat. For example, a 12 pound brisket will need 12 total teaspoons of kosher salt, or a 1/4 cup total.
    Apply the salt to the brisket anywhere from 2-12 hours before cooking. Wrap it in plastic and place it into your refrigerator.
    Remove it 1 hour before it goes into the smoker.
    Unwrap the brisket, and season it with 1 tablespoon of Smoked Brisket Rub per pound of meat.
    Cook as directed.
  • Discard any rub that has come into contact with raw meat.
  • Double or triple the rub ingredients for future cooking. Store it in a jar or lidded plastic container for up to 1 year after preparation

Notes

 
 
 

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 18966mg | Potassium: 766mg | Fiber: 13g | Sugar: 3g | Vitamin A: 8569IU | Vitamin C: 32mg | Calcium: 227mg | Iron: 9mg

Not the Brisket Rub you are looking for? Try my list of the Best Brisket Rub Recipes.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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