Once prepared, this Southwestern-style brisket wet rub takes on the look and feel of a paste. Simply slather it on the meat, let it marinate and cook as directed. Being a wet rub, this recipe makes a seasoning that holds in place. Plus, the Worcestershire sauce adds some extra beefiness to the brisket. Slightly spicy, this is a brisket lover’s rub.
- 3 tablespoons light brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 tablespoons water use more if needed
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Combine spices in a small bowl. Add Worcestershire sauce and 1 tablespoon of water to the mixture. Use more water to form into a paste-like consistency if the mixture is too dry. It should have the spreadability of tomato paste. Apply the mixture to brisket and either cook right away or wrap in plastic and marinate meat for 6-12 hours.
- If you are planning on making this wet rub ahead of time. Follow the instructions above and store prepared rub in an airtight container in the refrigerator for up to 5 days after preparation.
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