Brisket Rub
22 Comments
Posted: 07/08/26
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This is the only brisket rub recipe I reach for, and it has turned more than a few skeptics into people who now judge every restaurant brisket against mine. It is a sweet and smoky dry rub built from six pantry spices, the brisket seasoning I keep mixed in a jar year round, and it lays down the kind of dark, peppery bark that makes people think I smoke briskets for a living.
The Only 6-Spice Brisket Rub You Need This Summer
The first brisket I ever smoked I was terrified of ruining it. I had read enough barbecue forums to know that Texans will happily fight you over whether a rub needs anything past salt and pepper. What I landed on is a little sweeter and a little smokier than the purist version, and it has been my go-to brisket seasoning ever since.
I keep a jar of dry rub for beef brisket mixed and ready, because the day you decide to smoke a brisket is not the day you want to be measuring cumin. Jason swears the brown sugar is the secret while I think it is the smoked paprika, and neither of us has backed down by hour ten of any cook. Either way, the first time someone asks for the recipe before they have even finished their plate, you will know you nailed it.
Why You’ll Love This Recipe
- I doubt you’ll need to make an extra trip to the grocery store to buy any of the 6 spices that make up this rub.
- Your smoked brisket is going to have a perfect crust after being rubbed with this perfectly sweet yet savory mixture.
- Everyone is going to be asking you for the recipe and it’s so quick and easy, you could make up little packets as housewarming gifts!
Why make my own rub?
Flavor of course! This really is the best beef brisket rub. I love being able to control the spices. Like more spice? No problem! Prefer a little sweetness? Easy enough!
Also knowing what is and isn’t in your food is important. Many store-bought brands contain MSG. And though it is a flavor enhancer, MSG does not have good health benefits. Suffice to say I don’t want to feed it to my family. Pretty sure you don’t either!
Key Ingredients
- Kosher salt – I recommend using a coarse salt like Morton Kosher Salt for the crispiest bark.
- Brown sugar – Adds a little bit of sweetness to your brisket and really caramelizes into the bark while balancing the savory spices.
- Smoked paprika – If you don’t have smoked paprika, regular works, but smoked has a really unique flavor that takes this rub over the top so I highly recommend keeping some on hand.
- Cumin – Gives off a warm, slightly nutty flavor. This is my secret ingredient!
Find the full ingredient list with exact measurements in the recipe card below.
How To Make Homemade Brisket Rub
- Combine spices. Add all ingredients to a small bowl and stir well to mix together evenly.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage
I use a small mason jar to store brisket rub because it can be sealed well with a screw top. Brisket rub can be stored in the pantry in a cool, dry spot or in the refrigerator up to 6 months, but best used within a month.
Serving Suggestions
Oh boy, where do I even start? It is nice to use the grill outside while you’ve got a brisket in the smoker so I love a good side of Sweet Potato Wedges or a classic Baked Potato.
Easy Grilled Veggies are a big hit in my house as well as Grilled Corn on the Cob. Plus a Grilled Corn Salad is so yummy and perfect for a cookout anytime there is leftover corn stored in the fridge.
Once your brisket is cooked, throw this delicious Apple Crumble on the smoker for a unique dessert!
Pro Tips
- I didn’t include any cayenne pepper or hot chili in the rub, but if you want a little heat in your rub please feel free to add those in. Remember a little will go a long way when you use cayenne pepper.
- This rub isn’t just for brisket. It’s also great on pork, lamb, venison, poultry and even seafood.
Frequently Asked Questions
How much rub do I need per pound of beef?
I recommend about 1 Tablespoon of rub per pound of trimmed brisket. This batch makes roughly 1 cup, which will be enough for a 12-14 pound brisket.
Do I need to use anything to bind the rub to the beef?
I always skip this step and add the rub directly to the beef for convenience plus it’s less messy. You can take the option to use mustard, oil or even Worcestershire sauce to help the rub stick to the beef and the flavor will cook off but because of the excess moisture, the crust won’t be as crisp.
When do I apply the rub?
Rub the brisket up to 24 hours before smoking or even just before placing it in the smoker to allow the flavors to really sink into the meat while it is smoking.
How do I apply the rub?
Generously! I use lots of rub on my brisket. The rub creates a crust on the meat as it smokes which gives each bite more flavor. Don’t just sprinkle the rub on the meat, make it a workout! Work the rub into the meat to really enhance it’s natural flavor.
Rub all sides of the brisket. Get the seasoning on every inch of the meat and into all the nooks and crannies. Then it’s ready to smoke!
How can I tell if my homemade rub has gone bad?
Over time spices lose their potency, but they really don’t spoil. If it’s been in the cupboard for a while, just give it a taste test. Is it still flavorful or is it bland and lifeless? If it doesn’t have any taste, it’s time to toss it and mix up another batch. A spice rub can usually last about 6 months but is best enjoyed within a month of mixing.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Brisket Rub Recipe
Quick and easy rub perfect for your smoked brisket! It's only six spices that are already in your pantry.
Ingredients
- ⅓ cup kosher salt
- ¼ cup brown sugar packed
- 1 Tablespoon garlic powder
- 2 teaspoons ground black pepper
- 1 Tablespoon smoked paprika
- 2 teaspoons ground cumin
Instructions
- Mix kosher salt, brown sugar, garlic powder, black pepper, smoked paprika and cumin in a small bowl. Apply liberally to brisket.
Tips
Storage Tips
I use a small mason jar. A screw top jar works great because it can be sealed well. Store in the pantry or even the refrigerator for up to 6 months, but this rub is best used within a month.
I recommend about 1 Tablespoon of rub per pound of trimmed brisket. This batch makes roughly 1 cup, which will be enough for a 12-14 pound brisket.
Nutrition Information
Calories: 301kcal (15%), Carbohydrates: 73g (24%), Protein: 3g (6%), Fat: 1g (2%), Sodium: 30600mg (1330%), Potassium: 478mg (14%), Fiber: 4g (17%), Sugar: 58g (64%), Vitamin A: 3500IU (70%), Calcium: 139mg (14%), Iron: 5.8mg (32%)
More Homemade Dry Rubs
- Want to know my secret to making the perfect ribs? It starts with this Dry Rub for Ribs!
- Throwing a pork loin on the grill? This Dry Rub for Pork will season it perfectly!
- Beef Rub is all you need for all of your steaks, roast beef, burnt ends and more this grilling and outdoor cooking season.
- If you want to know the rub that my pantry is never without it’s this Sweet & Smoky Rub. It’s great on ALL grilling proteins!
Steve says
Awesome Rub that goes well with anything
Courtney says
Thank you!
James says
Great recipe. The whole family enjoyed it. Just the right amount of seasoning.
Megan Mitzel says
Perfect! So happy it was a hit!
Deb says
I don’t grill out a lot. We just moved and are looking forward to doing a lot more! I love all the recipes and have pinned a couple meals. My question is if we don’t have a smoker how would you use a gas grill. Or is it not going to be advisable? Thanks a bunch.
Megan Mitzel says
When grilling, the meat is much closer to the heat source than with a smoker. Smoking is a low and slow technique so that might be difficult to achieve on a grill.
Carl Posch says
I am going to smoke a brisket this weekend. I am anxious to see how this recipe is. It is very simple and basic, which I had discovered in the past, makes for the best outcome. The only thing I will add to it is a dash of cayenne. I will follow-up with the results. Happy smoking!
Julie Evink says
Hope you enjoyed it!
Kitty says
It’s great when searching the net for inspiration and you find what you thought was a secret family recipe! Been making this same rub with only slight variation. Using white pepper instead of Black and hot smoked paprika. Turns out great every time!
Now I’ll share the other family secret… The sauce… Using the rub from above we add tomato paste and some cider vinegar to thin to the consistency we want… Warmed ok the grill for the last hour of cooking gives the sauce a bit of smoke too… Served on the side for those who need a sauce… keeps the flavors consistent and complimentary.
The brisket really needs no sauce, as the rub is more than flavorful!
Great recipe!
Julie Evink says
Love the idea of the sauce and warming it on the grill for the smoked flavor!!
Kirstin Bishop says
How big of a brisket were you using when you used made your rub?
Julie Evink says
It was a 13 lb brisket I think!
Meagen Brosius says
We love experimenting with new rubs and spice combos when we do brisket or even pulled pork in the smoker. My husband was excited to give this one a try and it didn’t disappoint! Yum!
Julie Evink says
So glad you enjoyed it! We LOVE using new rubs to a fresh twist on our favorites!
Kelly says
This rub definitely takes brisket to the next level. My husband uses a rub almost identical to this.
Julie Evink says
It sure does!
Melissa Howell says
You are like the “rub” queen! I really need to rub my meat more 🙂
Julie Evink says
Yes I am! It takes every piece of meat over the top!
Malinda Linnebur says
Thank you for sharing this rub!! Now I have a great base recipe and can adjust to our tastes!! Thanks for sharing!
Julie Evink says
You’re welcome! I hope you love it as much as we do!
Danielle Green says
I can close my eyes and taste the deliciousness of six simple spices! Nice mix!
Julie Evink says
Thanks! We love it!