Brisket Dry Rub Recipe For Great Tasting Smoked Briskets

This simple brisket dry rub recipe is a good basic mix. Lots of onion and garlic along with the brown sugar impart a savory and slightly sweet flavor to the smoked brisket. Briskets smoked with this dry rub make great sandwiches!

Mix the ingredients well and store this brisket rub in an airtight container. Let it flavor the brisket overnight before putting it on the smoker.

Briskets seasoned up with this rub taste really good smoked with hickory. The onion and garlic just seem to go with the flavor of the hickory smoke. If you like, you can baste it with some brisket mopping sauce for added flavor and moistness.

Savory Brisket Dry Rub Recipe

INGREDIENTS

• 1/2 cup onion powder
• 1/4 cup of kosher salt
• 1/4 cup of garlic powder
• 1/4 cup of Hungarian paprika
• 1/4 cup of brown sugar
• 1/4 cup of cracked black pepper

Mix the dry spices thoroughly. Store it in an airtight container in a cool, dark location.

Prepare Your Brisket For The Smoker

Trim The Brisket Before Rubbing it Down

Trim some of the fat from the brisket, leaving 1/2 inch or so left on the brisket's surface. It's important to leave some of the fat.

It protects the brisket from drying and adds flavor to the brisket as it melts and drips downward.

Score The Fat, Rub The Beef

Score the fat criss-cross style, just deep enough to see the muscle. The brisket dry rub flavor can reach the meat through these slits.

Cover the entire brisket surface with a generous coating of the brisket rub. Press it in with your hand.

Two lighter coatings will stick to the brisket better than a single, thick coat of the rub.

Wrap It and Let The Flavor Soak In

Now that the brisket is seasoned with the dry rub, wrap it in plastic wrap. If you have a zip seal bag that's big enough, that'll work too.

Let the brisket marinate in the rub for at least two hours, and for as long as overnight. The flavors won't absorb very deep into the meat, but enough will soak in to make the bark more flavorful

Fire Up That Smoker!

Smoke that baby! Put it in the smoker and let it cook for 6 to 8 hours, or until its internal temperature reaches 160°. At that time, wrap it in uncoated butcher paper and continue cooking it in the smoker until its internal temperature reaches 195° to 200°.

Give The Smoked Brisket Its Final Rest

Remove the still-wrapped brisket from the smoker and wrap it in a couple layers of aluminum foil. Pop it in an empty cooler and let it rest for at least one hour, and up to three hours.

It will remain hot enough for serving after three hours in the closed up cooler, and the longer rest will make it taste a whole lot better!

Slice, serve and enjoy!

Slice, Serve and Enjoy!