Smoked Brisket Rub

Does Smoked Brisket Really Need Rub?

If you want out-of-this-world flavor for smoked brisket, then yes, use a dry rub. It’s the best way to enhance the flavor profile, and homemade is even better. A dry rub is the name of the flavor game when it comes to smoking briskets, my friend. 👌

Recipe Ingredients

• Base Ingredients – Start with the holy trinity of beef brisket rubs: salt (coarse salt is incredible), pepper, and garlic powder.
• Optional (But Highly Recommended) Ingredients – Round out your dry rub with paprika, onion powder, mustard powder, oregano, cumin, cayenne pepper, and brown sugar.

How to Make Smoked Brisket Dry Rub

1. Assemble Ingredients – In a small bowl, mix the salt, black pepper, garlic powder, smoked paprika, onion powder, mustard powder, dried oregano, cumin, cayenne pepper, and brown sugar.
2. Stir the ingredients well until evenly distributed. 
3. Store your rub in an airtight container (even a Ziplock bag will work) in a cool, dry place and use as needed. 
4. Use – Slathering the roast with a thin layer of prepared mustard makes the rub stick better. Then apply the dry rub liberally.

Recipe Variations

• Spicy: For all my spicy lovers, turn up the rub’s heat by doubling the cayenne pepper and adding crushed red pepper flakes. You can also add a half teaspoon of your favorite chili, like ground chipotle or ancho chili pepper. ❤️‍🔥
• Go Mexican: Take this rub South of the border with a tablespoon of chili powder, two teaspoons of cumin, and a teaspoon of ground coriander.
• Cajun Style: Add two tablespoons of Creole seasoning to the base rub ingredients and stir it well.
• Extra Garlicky: If you’re a huge garlic fan, double the garlic for an extra kick of that delicious, earthy, aromatic herb. 😋

Tips and Tricks

• Brown sugar is optional, but keep in mind that besides adding a touch of sweetness, it helps create a nice bark or crust on the brisket as it smokes. You may want to include it just to get that crispy, delicious outer layer. 
• If you are a frequent smoker, feel free to double or triple this recipe so you have plenty of rub on hand for smoking all month long. If you keep it sealed properly, it will stay fresh for 6 months. After that, the flavors tend to wane. 
• For optimal flavor, always use freshly ground pepper and kosher salt. The kind of salt and pepper you use does matter, so no cutting corners here! 😅

Make-Ahead Instructions

This rub stays nice and fresh for up to six months when sealed in a glass jar and stored in a cool place. That means you can make it days or even weeks ahead of time!

Serving and Storage Instructions

Liberally apply dry rub to your smoked brisket after applying a thin layer of mustard. It will make getting a nice even layer of rub to stick to the meat easier. Smoke the brisket and then enjoy the insanely good flavor once the brisket is fully cooked and rested. 

Keep dry rub in a glass spice jar, a small Tupperware container, or a Ziplock bag in a cool, dry place for up to six months. 

FAQs

How to Use Smoked Brisket Rub

The first and most obvious is smoked brisket. But don’t limit yourself to brisket when you can use it on flank steak, tri-tip, and even smoked chicken thighs. And I love sprinkling some on my grilled potato wedges for fun.

More Quick and Easy Seasonings to Try

• Simple Burger Seasoning
• Pulled Pork Rub
• Chicken Dry Rub
• Flank Steak Marinade
• Jamaican Jerk Seasoning

Conclusion

You can whip up an ultra-flavorful smoked brisket dry rub that will elevate your brisket in just a few minutes. Do you already have your favorite rub recipe? I’d love to hear about it in the comments. 🫶