This smoked brisket rub is the key to creating the perfect smoked brisket. This brisket rub recipe has a little bit of everything, and it will give your brisket a ton of flavor. Plus, it results in a beautiful bark just as delicious as the meat itself. So give it a try next time you're in the mood for some smoky BBQ goodness!
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If you love smoked brisket, then you'll love this homemade smoked brisket rub recipe. This rub will give your brisket the perfect flavor without being too overwhelming.
Many people think the perfect way to make a smoked brisket is by using a store-bought BBQ rub.
While there's nothing wrong with that, and there are some really great brisket rubs, I believe that the best way to achieve great taste is by making your own brisket rub recipe at home.
The great thing about this dry rub recipe is it's made with all-natural ingredients, including smoked paprika, garlic powder, onion powder, and black pepper. And best of all, it doesn't contain monosodium glutamate (MSG).
Homemade brisket rub is the best way to enhance the flavor profile of your brisket. While salt, pepper, and garlic powder make a great-tasting rub, a few other ingredients can take your brisket rub to the next level.
This recipe is the perfect balance of flavors that will give your brisket a savory flavor that everyone will love. Plus, this easy recipe only takes minutes to make and only requires common ingredients you likely have on hand.
For the best brisket, let the rub sit on the surface of the meat for at least 8 hours before you smoke it so that the flavors have time to penetrate the meat.
Be sure to use this rub on my smoked brisket recipe or my Smoked Tri Tip, which pairs perfectly with smoked mac and cheese, smoked corn on the cob, and a simple salad for a meal everyone will love!
Be sure to try out my popular Smoked Chicken Rub, Prime Rib Rub, Copycat Texas Roadhouse Steak Seasoning, and Smoked Pork Rub too!
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Why you will love this recipe
- This homemade smoked brisket rub recipe is the best way to dress up your bbq brisket.
- The beef will come out with a beautiful crust packed with flavor.
- The rub is easy to make and only requires a few simple ingredients you probably already have in your pantry.
- This recipe makes enough rub for one large brisket or two small ones.
- You can store any leftover rub in an airtight container for future use.
- This homemade brisket rub is the best way to ensure that your bbq brisket is juicy, tender, and full of flavor without being overpowering. It has the perfect blend of spices with just the right amount of heat and sweetness.
- This rub recipe helps lock in juices, making for a juicier and more tender brisket.
- The best part about this BBQ rub recipe is that it makes your brisket taste even better thanks to the great balance of flavors.
Ingredients
A good brisket rub should have a balance of sweet, savory, and spicy. This homemade brisket rub has all of those flavors, and it's easy to make with ingredients that you probably already have in your pantry:
- coarse salt
- brown sugar
- onion powder
- garlic powder
- smoked paprika
- black pepper
- chili powder
- mustard powder
See the recipe card for quantities.
Instructions
First, add coarse salt, black pepper, smoked paprika, chili powder, onion powder, garlic powder, brown sugar, and mustard powder to a small bowl.
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.
Once the rub is mixed together, apply it to the outside of the brisket generously. I prefer a light layer of olive oil to the brisket, so the rub adheres easily.
For best results, use your hands to push the rub into the meat, so it's well coated. Then, wrap the brisket tightly in plastic wrap and refrigerate it for at least 8 hours, or overnight if possible.
Check out my step-by-step smoked brisket recipe for detailed instructions on how to smoke a brisket.
Substitutions
A homemade dry brisket rub is the key to a delicious smoked brisket. However, if you don't have all of these ingredients on hand, several substitutes will work just as well:
- Dry mustard powder: 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.
- Coarse salt: Use kosher salt or sea salt.
- Chili powder: 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.
- Black pepper: Use coarsely ground black pepper, fine black pepper, or white pepper.
- Smoked paprika: Use two teaspoons of regular paprika and one teaspoon of cumin.
- Onion powder: Use granulated onion or onion flakes.
- Garlic powder: Use granulated garlic or garlic flakes.
- Brown sugar: Use raw sugar, coconut sugar, maple sugar, or plain white sugar.
With these substitutions, you'll be able to create a delicious smoked brisket that everyone will enjoy!
Variations
- Texas-style brisket rub: Mix kosher salt, coarse black pepper, and garlic powder in equal parts.
- Sweeter brisket: Increase the brown sugar in the recipe to make a sweeter rub.
- Spicier brisket: Add ½-1 teaspoon cayenne pepper or red pepper flakes to the spice rub.
You can also add any other spices you like to these recipes to create your own unique flavor. Remember that the longer you let the rub sit on the meat, the more flavor it will have!
Equipment
All you need to make this homemade spice rub, besides the ingredients, are a medium bowl or glass jar with a lid and a spoon.
Mix the ingredients in the bowl, or shake together the ingredients in a glass jar.
Storage
- 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, where it will keep for up to 3 months.
- Label the container with the date of preparation and the expiration date (three months from preparation).
- Store the container in the freezer to prolong the freshness of the spices.
- When ready to use, remove the amount of homemade rub needed for the recipe.
- Tightly reseal the container and return it to the freezer promptly after use.
Following these simple storing tips will help ensure that your beef brisket rub remains fresh and flavorful for months to come!
💭 Top tips
- Use the freshest ingredients possible. For example, spices lose their flavor about nine months after being opened.
- Mix the ingredients well to create consistent flavor.
- Double or triple the recipe, so you have lots of rub for the next time you need it.
- Store any leftover rub in an airtight container in a cool, dry place.
- Coat the brisket with the rub and let it sit for at least 8 hours before smoking. Of course, the longer, the better, so feel free to prepare the rub the night before you plan to cook the brisket. You'll be rewarded with a succulent, flavorful piece of meat that everyone will love.
❓ Frequently Asked Questions (FAQs)
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, which will result in a more flavorful brisket.
I use about ⅔ cup of rub for a 10 lb 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.
This smoked brisket rub is the key to creating the perfect smoked brisket. It has the perfect balance of spices that will compliment the flavor of your brisket and leave you with a tender, juicy masterpiece.
I hope you enjoy this homemade dry rub for smoked brisket as much as we do!
If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment in the comments section below. 🙂
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📋 Recipe
Best Homemade Smoked Brisket Rub Recipe
Equipment
- Measuring spoons
- Small bowl or glass jar with lid
Ingredients
- 2 tablespoon coarse salt
- 2 tablespoon 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: Add all the ingredients for the dry rub into a small bowl or jar. Stir gently to combine.
- Use: Use the brisket rub immediately, or store in an airtight jar or a Ziploc bag in a cool, dry place.
Notes
- 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, where it will keep for up to 3 months.
- Label the container with the date of preparation and the expiration date (three months from preparation).
- Store the container in the freezer to prolong the freshness of the spices.
- When ready to use, remove the amount of homemade rub needed for the recipe.
- Tightly reseal the container and return it to the freezer promptly after use.
- Use the freshest ingredients possible. For example, spices lose their flavor about nine months after being opened.
- Mix the ingredients well to create consistent flavor.
- Double or triple the recipe, so you have lots of rub for the next time you need it.
- Store any leftover rub in an airtight container in a cool, dry place.
- Coat the brisket with the rub and let it sit for at least 8 hours before smoking. Of course, the longer, the better, so feel free to prepare the rub the night before you plan to cook the brisket. You'll be rewarded with a succulent, flavorful piece of meat that everyone will love.
Alison Gorin
I want to make this recipe. How do I make it in the oven? Thank you!
Jeri Walker
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
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
I'm so glad you liked it! Thanks for coming back to leave a comment! 🙂