Brisket Rub

This super easy Brisket Rub recipe is so delicious and will make your brisket the BEST! Only six spices that are already in your pantry waiting to be mixed. Mix it up, grab your beef brisket, fire up the smoker and you will be enjoying brisket with the perfect bark in no time at all!

When making a delicious brisket one of the keys the rub in my opinion. The perfect rub will bring out the flavors in your brisket without overpowering it. That’s why I love this recipe. It’s only six ingredients and the perfect blend to make the best brisket on your smoker.

Brisket is one of my favorite cuts of meat on the smoker. Properly smoked brisket has a delicious crust (<— brisket rub) and is moist and flavorful. 

I love putting together different rubs for the specific cuts of meat. Great rubs like Dry Rub for Ribs, Sweet and Smoky Rub or Montreal Steak Seasoning and now I’m sharing my delicious rub just for brisket!

After you make this rub and smoke your own brisket you will be judging every restaurants brisket against it. So far, I’ve yet to find one that beats it!

Ingredients for Brisket Rub

The classic rub for brisket is a base of salt and pepper. I add in the onion powder and garlic powder to that base to lend a earthy, aromatic element to it. The smoked paprika really takes it over the top with a pop of flavor. I think that addition of cumin is the secret ingredient that takes from a good rub to the BEST brisket rub!

• Kosher salt – We recommend using a coarse salt like Morton Kosher Salt for best results
• Brown sugar
  
• Garlic powder
• Black pepper – If possibly, use a coarse grind or restaurant grind black pepper
• Smoked paprika
• Cumin

Using the coarse grind salt and pepper give this brisket a nice, crispy bark when you are smoking it just like you want.

I didn’t not include any cayenne pepper or hot chili, 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.

Mix it

• Add all of the ingredients to a small bowl and mix together well to combine. That’s all you have to do to make a rub recipe.

I truly think the rub can make all the difference so gather the ingredients, which I’m guessing are probably sitting in your pantry, then take the 1.5 minutes it takes to measure them out and stir them together!

Why make my own rub?

Flavor of course! 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 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!

How do you apply rub to a brisket? 

Generously! I use lots of rub on my brisket. The rub creates a crust on the meat as it smokes. This crust gives each bite more flavor. Don’t sprinkle the rub on the meat, make it a workout! Work the rub into the meat and get flavor into the meat.

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!

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.
• Make sure it’s in a cool space.
• This will easily keep for up to six months when well sealed, but is best when enjoyed within a month of making.
• Don’t let use this easy rub for only brisket. It’s also great on pork, lamb, venison, poultry and seafood if you have any leftover!

How can you tell if your spice rub is going bad?

Over time spices lose their potency, they really don’t spoil. If it’s been in the cupboard for a while, just give it a taste test. Is it 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!

More Dry Rubs

• Want to know our secret to making the perfect ribs? It starts with this Dry Rub for Ribs!
• Throwing a pork loin on the grill? Try this Dry Rub for Pork to make it perfect!
• Beef Rub is made for all of your steaks, roast beef, burnt ends and more.
• 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!

Brisket Rub

Julie Evink

Quick and easy rub perfect for your smoked brisket! It's only six spices that are already in your pantry.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Side Dish

Cuisine American

Servings 1

Calories 301 kcal

Ingredients

  

1x2x3x

• 1/3 c. kosher salt
• 1/4 c. brown sugar packed
• 1 Tbsp garlic powder
• 2 tsp ground black pepper
• 1 Tbsp smoked paprika
• 2 tsp cumin

Instructions

 

• Mix all ingredients in bowl. Store in airtight container for up to 3 weeks.
  

Notes

• Using the coarse grind salt and pepper give this brisket a nice, crispy bark when you are smoking it just like you want.
• I didn’t not include any cayenne pepper or hot chili, 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.

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.
• Make sure it’s in a cool space.
• This will easily keep for up to six months when well sealed, but is best when enjoyed within a month of making.
• Don’t let use this easy rub for only brisket. It’s also great on pork, lamb, venison, poultry and seafood if you have any leftover!

How can you tell if your spice rub is going bad?

Over time spices lose their potency, they really don’t spoil. If it’s been in the cupboard for a while, just give it a taste test. Is it 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!

Nutrition

Calories: 301kcalCarbohydrates: 73gProtein: 3gFat: 1gSodium: 30600mgPotassium: 478mgFiber: 4gSugar: 58gVitamin A: 3500IUCalcium: 139mgIron: 5.8mg

Tried this recipe?Let us know how it was!