Homemade Brisket Rub Recipe

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There is nothing more satisfying than a nicely smoked brisket with lovely bark.

The rub is responsible for a lot of the taste, texture, and appearance. There are many ready-made rubs available, but why not create your own with a few basic ingredients?

I’ll teach you how to prepare your own rub, as well as how to utilize a binder, the difference between fine and coarse rubs, and how to put it all together for your next brisket roast.

Binder or no binder? 

There are several arguments for and against using a binder. Personally, I add olive or avocado oil to help the rub adhere to the meat, but I don’t believe it is strictly necessary.

Brisket and most other proteins are moist enough on the exterior to allow whatever rub you apply to adhere. Mustard is a common ingredient that works well without imparting too much flavor in the finished product, although the bark tends to be a bit softer in my experience.

I’ve also seen folks use beef tallow and even mayonnaise as binders. I’m not sure about the latter, but utilize anything you believe will give you an advantage over your next cook.

Should I use a fine or coarse rub? 

One of the characteristics of a good rub is not just how it spices the brisket but also how it affects the bark. I feel that using a rougher rub results in better bark.

Because of the grain size, I use Kosher salt and 18-mesh black pepper. I also use granulated garlic since garlic powder is not as fine.

Using a coarser rub also allows you to see how much rub you’re applying on the brisket. Using finer seasoning may be difficult since the meat absorbs it rapidly and it might be difficult to keep track of how much you have seasoned.

Salt and pepper 

Any excellent rub must begin with salt and pepper. Both are unquestionably necessary, and if you live in Texas, they may be the only two things you ever use while seasoning steak.

Many barbecue purists would contend that brisket just need salt, pepper, and smoke. Allow the meat to shine and do its thing. While salt and pepper are a wonderful starting point, there are additional spices I prefer to use. After all, isn’t variety the spice of life?

How to make the best brisket rub

50 salt and pepper, then stir in the remaining ingredients.Begin with a 50-point foundation.

The granulated garlic and onion powder provide some savory flavors, while the smoked paprika adds color and the chili powder adds a hint of fire.

I just put everything in a mason jar or an old shaker bottle and keep it in the fridge for a few weeks.

Keep in mind that this massage might serve as an excellent starting point for your personal rub adventure.

Feel free to experiment with your favorite tastes. If you want it hotter, just alter the chili powder amounts or add a little of cayenne pepper to the mix. A sprinkling of brown sugar will lend a touch of sweetness to the savory components.

Your rub, your rules.

Give ours a try and let us know what you think!

Recipes that can use this rub

  • Smoked Shotgun Shells
  • The Best Brisket Burnt Ends
  • Smoked Pellet Grill Brisket
  • Hot and Fast BBQ Brisket


What should I season my brisket with?

A simple combination of coarse salt and pepper, paprika, and garlic powder makes the greatest rub for beef brisket. These simple flavors pair well with meat, particularly brisket!

How long to let dry rub sit on brisket?

The greatest tasting and juiciest results come from seasoning your brisket the night before and having it lie in the refrigerator or cooler for at least 6 hours.

What to season a brisket with before smoking?

Brown sugar, onion powder, garlic powder, salt, and black pepper are the typical Texas seasonings for brisket. For a spicy kick, several smoked brisket recipes use paprika or chipotle spice.

What to put on brisket to make rub stick?

If the rub isn’t adhering to the meat, sprinkle a little olive oil over the brisket before adding the rub and coating it evenly with your hands.

What is the secret to juicy brisket?

We roast our brisket at 250 degrees Fahrenheit (F) using Northwest cherry or apple wood. This temperature will cause the connective tissue to break down, rendering part of the intramuscular fat, preserving the softness and juicy taste.

What is the secret to moist brisket?

Moisture should be added.

You may gently sprinkle the brisket with water, spicy sauce, apple cider vinegar, or apple juice after two or four hours of cooking. Depending on your preferences, you may perform this every 30 minutes or every hour.

Should brisket be cooked fat side up or down?

Always smoke brisket with the fat side up. Fat-side down keeps the spice on the brisket and improves its appearance. Cooking brisket with the fat side up adds no moisture to the meat.

Do you put mustard on brisket before rub?

Apply a thin layer of yellow mustard on the brisket. To make the brisket rub, combine the sugar and spices. Rub the rub over both sides of the meat.

How do you make brisket more flavorful?

Use lemon or lime juice, or a vinegar-based marinade, and then just add your favorite herbs and spices. Brown sugar may be used to make the brisket sweeter, while cayenne or crushed red pepper can be used to make it spicy.

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