This unbeatable, homemade Smoked Brisket Rub will add an amazing depth of flavor to beef brisket!

With the exception of ribs and pulled pork, nothing says BBQ, quite like smoked brisket. This flavorful rub is one of the best building blocks of flavor you can use. Our smoked brisket rub imparts just the right amount of smoky flavor, essential for excellent low and slow barbecue. It has the perfect balance of earthy spices, herbal notes, and savory elements.

If you enjoy commercial rubs, we invite you to try this smoked brisket rub instead. These flavors work well for making 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.

Pre-salting and seasoning a brisket

Pre-salt your beef brisket with 1 teaspoon of Morton kosher salt per pound of meat.
For example, a trimmed 9-pound brisket will need 9 teaspoons of kosher salt, which is 3 tablespoons in total.
Apply the salt to the brisket 4-12 hours before cooking. Wrap it in plastic and place it in your refrigerator.
Remove the brisket from your fridge 1 hour before it goes into the smoker.
Unwrap the brisket and season it with 1 tablespoon per pound of Smoked Brisket Rub. A trimmed 9-pound brisket would take 9 tablespoons of rub, which is 1/2 cup plus 1 tablespoon of rub.
Cook as directed. If you would rather not pre-salt the brisket or you’re short on 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 (regular)
Smoked paprika
Chili powder
Black pepper
Dried oregano
Cumin powder
Granulated garlic
Fennel seeds (pulverized into powder form)

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 over, remove it from the fridge, unwrap and season with 1 tablespoon of smoked brisket rub per pound of meat.
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 9-pound brisket will need 9 teaspoons Morton kosher salt plus 9 tablespoons rub – this will equal 3/4 cup combined).
For easy application, use a large metal shaker.
Apply the brisket rub 15 minutes to 1 hour before cooking.
Cook as directed.
Discard remaining rub that has come into contact with raw meat.

Best Brisket Rub Recipes

Smoked Brisket Rub

This brisket rub imparts just the right amount of smoky flavor for that long, low, and slow cook. These classic flavors are balanced to perfection and include a little sweetness 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: 10

Total Time: 10

Servings: cup

Calories: 178kcal

Author: Derrick Riches

Ingredients

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 tablespoons pulverize fennel seeds (fine grind them in a spice grinder or with a mortar and pestle)
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 9 pound brisket will need 9 total teaspoons of Morton kosher salt, or 3 tablespoons.
Apply the salt to the brisket anywhere from 4-12 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. For a trimmed 9-pound brisket, you'll need 9 tablespoons rub, which is 1/4 cup + 1 tablespoon total.
Remember to 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