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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.
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Course: Rubs
Cuisine: American BBQ
Keyword: barbecue brisket, barbecue rub, brisket rub
Prep Time: 5 minutes
Servings: 1 cup
Calories: 178kcal
Author: Derrick Riches


  • 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


  • 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




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