This Homemade Smoked Brisket Rub Recipe is the key to creating the perfect smoked brisket. This homemade rub will give your brisket a beautiful bark with a ton of flavor.
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If you're a fan of smoked brisket, you'll love this homemade beef brisket rub recipe. This rub will give your brisket the perfect flavor without being too overwhelming.
This homemade rub is the perfect balance of flavors and takes just a few minutes to make. Plus, it uses common, all-natural ingredients without monosodium glutamate (MSG).
This best brisket rub is also great on Smoker Recipes like Smoked Beef Brisket On Electric Smoker, Smoked Brisket On Pellet Smoker, or Smoked Tri Tip.
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Why You'll Love This Recipe
- This homemade smoked brisket rub creates a crispy bark packed with flavor.
- It's simple to make with common pantry ingredients.
- This recipe makes enough rub for one large brisket or two small briskets.
- The rub has the perfect blend of spices, ensuring your brisket is juicy, tender, and full of flavor.
- A dry rub helps lock in juices, making for a juicier and more tender brisket.
Ingredients & Substitutions
This homemade brisket dry rub recipe is the key to a great brisket. It's sweet, savory, and spicy, and uses the following ingredients:
- Coarse salt, or use kosher salt or sea salt.
- Brown sugar, or use raw sugar, coconut sugar, maple sugar, or plain white sugar.
- Onion powder, or use granulated onion or onion flakes.
- Garlic powder, or use granulated garlic or garlic flakes.
- Smoked paprika, or use two teaspoons of regular paprika and one teaspoon of cumin.
- Black pepper, or use coarsely ground black pepper, fine black pepper, or white pepper.
- Chili powder, or use Ancho chili powder or Chipotle chili powder, or make your own using 2-¾ teaspoons of paprika, 1-⅓ teaspoons of cumin, and ⅓ teaspoon of cayenne pepper.
- Dry mustard powder, or grind whole mustard seeds yourself with a mortar and pestle, or use horseradish powder (use half the amount as it is more robust) or turmeric.
See the printable recipe card below for the full list of ingredients and quantities.
How To Make The Best Smoked Brisket Rub
Step 1: Add coarse salt, black pepper, smoked paprika, chili powder, onion powder, garlic powder, brown sugar, and mustard powder to a small bowl.
Step 2: Mix the ingredients together with a spoon. You can also add all the ingredients to a glass jar with a lid and shake it to combine.
Step 3: Once the rub is mixed together, apply it generously to the outside of the brisket. I prefer a light layer of olive oil first, so the brisket rub adheres easily.
Step 4: Use your hands to push the rub into the meat so it's well coated for best results. Then, wrap the brisket tightly in plastic wrap and refrigerate it for at least 8 hours, or overnight if possible. Bring the brisket to room temperature before smoking, and smoke with the fat side up according to your favorite recipe.
Check out my Step-By-Step Smoked Brisket Recipe for detailed instructions on how to smoke a brisket or my Hot and Fast Brisket recipe.
Variations
- Texas-style brisket rub: Mix equal parts of kosher salt, coarse black pepper, and garlic powder for a Texas brisket.
- Sweeter brisket: Increase the brown sugar in the recipe to make a sweeter rub.
- Spicier brisket: Add ½-1 teaspoon cayenne powder or red pepper flakes to the spice rub.
Storage Tips
- Store the homemade brisket rub in an airtight container, like a glass jar.
- Store it in a cool, dark place like a pantry or cupboard, for up to 3 months.
- Label the container with the date of preparation and the expiration date.
- Store in the freezer to prolong the freshness of the spices.
4 Expert Tips
- Use the freshest ingredients possible. Spices lose their flavor about nine months after being opened.
- Double or triple the recipe, so you have lots of rub for the next time you need it.
- Coat the brisket with the rub and let it sit for at least 8 hours before smoking.
- The longer you let the rub sit on the meat, the more flavor it will have.
Recipe FAQ's
A dry rub should be left on the brisket for at least 8 hours and up to 24 hours. The longer the dry rub is on the brisket, the more time the flavor will penetrate the meat.
I recommend dry rubbing brisket overnight as this will give the spices lots of time to penetrate the meat.
I use about ⅔ cup of rub for a 10 pound brisket. A good rule of thumb is to use about 1 tablespoon per pound of meat.
I prefer to rub my brisket with olive oil to help the dry rub adhere better. You only need a small amount, though.
A wet rub is a mixture of herbs, spices, and liquids applied to meat before cooking. This type of rub helps to add flavor and moisture to the meat. A dry rub is a mixture of herbs and spices applied to meat before cooking. This type of rub helps to add flavor and texture to the meat.
A dry rub is a mixture of herbs and spices that create a light crust on the meat, which locks in juiciness. A marinade uses an acidic base to tenderize the meat as it soaks.
More Homemade Seasonings You'll Love
If you have leftover brisket, use it to make Leftover Smoked Brisket Sandwich With Barbecue Sauce.
Printable Recipe
Best Smoked Brisket Rub
Equipment
- Measuring spoons
- Small bowl or glass jar with lid
Ingredients
- 2 tablespoons coarse salt
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ½ tablespoon black pepper
- ½ tablespoon chili powder
- ½ teaspoon dry mustard powder
Instructions
- Combine: Combine coarse salt, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, chili powder, and dry mustard powder in a small bowl or jar. Stir with a whisk or fork to combine.
- Use: Use the brisket rub immediately, or store in an airtight jar or a Ziploc bag in a cool, dry place for up to 3 months.
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Notes
- Use the freshest ingredients possible. Spices lose their flavor about nine months after being opened.
- Double or triple the recipe, so you have lots of rub for the next time you need it.
- Coat the brisket with the rub and let it sit for at least 8 hours before smoking.
- The longer you let the rub sit on the meat, the more flavor it will have.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
If you tried this Simple Brisket Rub Recipe or any other recipe on my website, please leave a star rating 🌟🌟🌟🌟🌟 and let me know how it went in the 📝 comments below. Thank you! 🙂
Ginger says
How much olive oil do I use for the rub?
Jeri Walker says
Hi Ginger! Just brush the outside of the brisket with enough olive oil to make a light layer, then sprinkle the rub over top.
Alison Gorin says
I want to make this recipe. How do I make it in the oven? Thank you!
Jeri Walker says
Hi Alison. To cook a brisket in the oven, follow the prep exactly as you would for the smoker. Preheat your oven to 300 degrees F, add a cup of beef broth to the bottoms of a roasting pan, place a wire rack inside, and place the brisket on the wire rack, fat side up. Cover tightly with aluminum foil. Cook for about 60 minutes per pound. Once the internal temp hits 195-200 degrees F, remove the foil and cook uncovered for 1-2 hours, until the temperature is steady at 200 degrees F and the outside has a crisp exterior. Remove from the oven, cover it, and let it rest for about 30 minutes. I hope this helps!
Brisket Fan says
This is an amazing blend for a perfectly flavored brisket. We covered our brisket with mustard and then this spice blend, refrigerated for 24 hours, smoked and it was perfect!
Jeri Walker says
I'm so glad you liked it! Thanks for coming back to leave a comment! 🙂