Brisket Rub Recipe

Make a little or make a lot. This simple brisket rub recipe is made with only six ingredients. You can use anything you like to measure with, since you need equal amounts of each ingredient. I usually go with a one-quarter cup measuring cup.


One Part - White sugar
One Part - Kosher salt
One Part - Onion powder
One Part - Smoked Paprika
One Part - Mild Chili Powder
One Part - Ground Black Pepper

If you're smoking a monster size brisket, more than one, use a half cup of each ingredient. The remainder can always be stored and used at a later time.

Mix the ingredients well. I season the brisket twice. The first time I rub it in well and let it sit for a short while to soak in the seasoning. Then I'll add a second coating, cover the brisket in plastic wrap and let it bask in the rub overnight in the fridge before smoking.

Smoking Your Brisket

Smoke your well seasoned brisket at 225 degrees Fahrenheit for six hours, or until the internal temp registers 160 degrees. There should be a nice, crusty bark on the outside at this time. Then wrap it in a double layer of heavy duty foil, sealed well.

Place the wrapped brisket back into the smoker, or you could even pop it in your indoor oven (set at 250 degrees), to finish. When the internal temperature reaches 190-195 degrees, it's time to chow down!