Smoked Brisket Rub

This beautifully balanced seasoning compliments the rich, savory flavor of a quality cut of beef without overpowering it. It’s earthy and aromatic, with just a hint of sweetness and a little kick of spice. Rub it on liberally to become the backyard BBQ hero in your family.

Makes about ¾ cup of rub

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Course: condiment

Cuisine: American

Keyword: dry rub

Prep Time: 5

Total Time: 5

Servings:

Calories: 14kcal

Author: imma

Ingredients

1 tablespoon kosher salt
1 tablespoon garlic powder
2 tablespoons paprika
2 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon cayenne pepper
2-4 tablespoons brown sugar

Instructions

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.
Stir the ingredients well until evenly distributed.
Store your rub in an airtight container (even a Ziplock bag will work) in a cool, dry place and use as needed.
Slathering the roast with a thin layer of prepared mustard makes the rub stick better. Then apply the dry rub liberally.

Notes

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!
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition