Well made brisket dry rub recipes can transform a run-of-the-mill good beef brisket into a great one. Mouthwatering brisket is the result of using the right seasonings on a good piece of meat. It ain't somethin' that just happens! There is a wide variety of brisket rub styles. Salt, sugar, garlic powder, onion powder and pepper are common ingredients.
Say you want a Southwest flair to your brisket. Chili powder, cumin, red pepper and a bit of oregano can be added to give it that spicy kick. For a milder, neutral flavor, stick to the less pungent spices.
Here are a couple of truly great Brisket Rub recipes that won't steer (as in bull) you wrong. Start with one of these, and then make adjustments to the ingredient amounts the next time to create your own special dry rub recipe.
Tejas Style Brisket Rub
1/2 cup paprika
1/4 cup black pepper, coarsly ground
3 tablespoons Homemade Chili Powder
2 tablespoons canning salt
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon ground red pepper (or more, to taste)
Combine all the ingredients in an airtight container. Store in the fridge or freezer if not used within a month.
Basic Rub for Basically Fantastic Beef Brisket
3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin
Mix this rub together and season that next smoked brisket to perfection.
Remember that it doesn't take a heavy coating of these brisket dry rub recipes to season the meat. I do usually give each brisket two light coats, though. The first one, I rub vigorously into the meat. (make sure to score the fat and rub the spice into the grooves) After the second light coat, the brisket is wrapped in plastic and refrigerated for from a few hours up to two days.
When smoking the brisket, don't brush on a moppin' sauce during the first four hours. You don't want to wash off that fine tastin' brisket rub too soon. Enjoy the brisket smoking experience!