Smoked Brisket Rub
This Smoked Brisket Rub will add a nice balanced flavor to beef brisket. Besides ribs and pulled pork, nothing says BBQ like a perfectly cooked, flavorful smoked brisket. This rub is the perfect building block to a successful cook!
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!
Note on Salt
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. 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 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 yellow mustard or a hot sauce binder like Yellow Bird (for the chili heads) or sriracha. 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
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
Not the Brisket Rub you are looking for? Try my list of the Best Brisket Rub Recipes.
