Quick and easy rub perfect for your smoked brisket! It's only six spices that are already in your pantry.
- 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
- 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.
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!
- 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!
Calories: 301kcal | Carbohydrates: 73g | Protein: 3g | Fat: 1g | Sodium: 30600mg | Potassium: 478mg | Fiber: 4g | Sugar: 58g | Vitamin A: 3500IU | Calcium: 139mg | Iron: 5.8mg