Have you been looking for an easy brisket rub recipe? Well, you are in luck. This brisket rub recipe will pair great with beef. It also can be used on other meats such as chicken, pork, and fish.

For big family gatherings, I like to prepare a large piece of meat such as brisket, prime rib, and beef ribs. This BBQ rub is my go-to when cooking beef. I have even used it on vegetables and potatoes.

Traditional Texas BBQ uses equal parts salt and pepper. This is fine and for those traditionalists use that. I like a little more pop and this brisket rub recipe gives just a little more complex flavoring.

brisket rub recipe — What my Brisket Rub Recipe Looks like

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Why use this Brisket Rub Recipe?

Brisket dry rubs are what BBQ pitmasters use to create their masterpieces. A dry rub is a blend of seasonings that you rub all over the meat to impart flavor. It’s similar to a marinade but there is no liquid.

So why use a dry rub instead of a marinade? With a dry rub, you can get the delicious bark or crust around your meat. If you have ever had Texas-style brisket then you know it all comes down to the bark. The bark and tenderness of the meat are everything.

To get a better bark make sure to use coarse salt and pepper. When using coarse salt and pepper it creates a thicker bark. The recipe ingredient list reflects this. If you don’t have coarse salt or pepper buy some. I know it’s tempting to just use what you have on hand but the difference in bark will be worth the purchase.

How Long Should Dry Rub be Left on a Brisket?

You can apply the dry rub for several hours up to 24 hours before cooking. For best results apply the dry rub and let it sit on the meat overnight. The longer you leave the dry rub on the more it can absorb into the meat.

What I like to do is use a binder such as yellow mustard or Worcestershire sauce. I apply the binder on both sides of the meat. I then generously apply the dry rub on all the surfaces of the brisket. I then place it into a large foil pan and cover it with aluminum foil. I then place it into the refrigerator overnight.

How to Smoke a Brisket

There are many ways to cook a brisket. You can use a smoker, oven, crock pot, or sous vide to name a few.

If you notice all methods involve slow cooking. Brisket needs to cook at a low temperature for a long time. This is because the meat needs to tenderize and the fat to render.

I will be going over the basics of smoking a brisket. This is my favorite method and the only way I prepare my brisket now.

List of Materials Needed for Smoking Brisket

Smoker
BBQ Tongs
Meat Thermometer
Food-safe spray bottle
One of the following: Beef Broth, Apple Cider Vinegar, Beer
Foil or Pink Butcher Paper
Towels
Ice chest or cooler
Cutting board
Brisket Slicing knife

Directions:

Take brisket out of the refrigerator and let it get to room temperature.
Prepare your smoker and get it to the desired temperature. The first few hours are when the most smoke is absorbed into the meat. So either set to the highest smoke level or get your fire to around 200-225 degrees Fahrenheit.
Once you have a steady temperature place your brisket on the smoker. Now comes the controversial part. Place the brisket fat side down or fat side up. The answer to this is it depends on your grill. If the hot spot on the smoker comes from the bottom then place the fat side down. If the hot spot comes from the top portion of the smoker place fat side up. It’s best to place the fat side where it’s the hottest since it will protect the meat.
Check the meat every hour or two. If the meat appears dry spritz it with liquid. It’s best to have a bark already forming or it may wash off a lot of the dry rub. For best results use one of the following beef broth, apple cider vinegar, or beer.
Check the temperature of the meat every time you open the grill as well if you don’t have an external probe. The best place to put the temperature probe is the densest part of the flat. This is around the middle of the brisket.
Once the internal temperature of the brisket reaches around 160 degrees Fahrenheit you can choose to wrap it. Wrapping a brisket isn’t necessary though. Wrapping speeds up the cooking time. It can also help the brisket maintain its moisture. If you choose to wrap the brisket you can use either aluminum foil or pink butcher paper.
Now it’s just a waiting game. Once the internal temperature reaches around 200 degrees Fahrenheit start probing the meat with the thermometer. If it slides in and out like butter then it’s ready to take off the smoker.
Once you pull the brisket off the smoker it’s time to let it rest. If you wrapped it leave it as is. You can then either wrap it in towels or place it in an ice chest. It’s best to let brisket rest for at least an hour. If you place it in a cooler then you can let it rest safely for 4-6 hours or even longer. Now if you didn’t wrap the brisket in step 6 put foil around it and repeat the same steps mentioned.
After letting the brisket rest for at least an hour you can slice it. For best results slice against the grain of the meat.