Brisket Rub Recipe

A small white ramekin filled with a homemade dry rub mixture, consisting of coarse salt, black pepper, and various spices, giving it a reddish-brown color. The ramekin sits on a white plate with a wooden spoon nearby, against a blurred background.

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5 from 8 votes

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

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Keyword: Brisket Rub

Servings:

Calories: 301kcal

Author: Julie Evink

Equipment

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.

Notes

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