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dry rub recipe for brisket

Dry Rub Recipe For Brisket

Print Recipe
Master your BBQ game with this dry rub recipe for brisket! A perfect blend of spices for incredible flavor and a rich, smoky crust. Click to learn more!
Prep Time 5 minutes
Servings 1 large brisket

Ingredients

  • 8 tablespoon coarse black pepper
  • 3 tablespoon kosher salt
  • 3 tablespoon Lawry’s Seasoned Salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon smoked paprika optional, for added depth
  • 1 teaspoon cayenne pepper optional, for a touch of heat
  • 1 tablespoon turbinado sugar optional, for a mild caramelized crust

Instructions

Gather Your Ingredients

  • Before you begin, make sure all your spices are fresh. Stale seasonings won’t deliver the best flavor. Measure out each ingredient precisely.

Mix the Dry Rub

  • In a mixing bowl, combine all the ingredients. Use a whisk or spoon to evenly distribute the spices. If you're making a larger batch, ensure all components are well blended for consistency.

Store the Rub Properly

  • Transfer your rub to an airtight container or a spice shaker. Store it in a cool, dry place away from sunlight. It will stay fresh for up to 6 months.

Apply the Rub to Brisket

  • Pat the brisket dry with paper towels to remove excess moisture.
  • Use a binder (optional): Apply a thin layer of yellow mustard or olive oil to help the rub stick.
  • Evenly coat the brisket: Generously sprinkle the rub all over the brisket, making sure to get the edges and crevices.
  • Let it rest: If possible, let the brisket sit for at least an hour, or overnight in the fridge for deeper flavor penetration.

Cook Your Brisket

  • If smoking, set your smoker to 225°F and cook low and slow until the internal temperature reaches 195-203°F for ultimate tenderness.
  • If oven roasting, preheat your oven to 250°F and cook in a roasting pan until desired doneness.

Notes

Tips for the Best Brisket Rub Application

  • Adjust spice levels: If you prefer a spicier rub, increase the cayenne.
  • Layer flavors: Try a second light dusting of rub halfway through cooking for an extra flavor boost.
  • Pair it with the right wood: Use oak, hickory, or mesquite for authentic BBQ flavor.