Brisket Dry Rub Recipes That'll Give Your Smoked Briskets Great Flavor

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.

There is a wide variety of rub styles, with salt, sugar, garlic powder, onion powder and pepper being common ingredients.

Adding Teaspoon Full of Onion Powder To Bowl of Unmixed Dry Rub Ingredients
Hand Mixing Rub Ingredients in Bowl

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.

Favorite Brisket Dry Rub Recipes

Assorted Brisket Dry Rub Ingredients Displayed On Kitchen Counter

Here are a couple of great rub recipes that won't steer you wrong. Start with one of these, and then make adjustments to the ingredient amounts the next time to create your own special rub recipe.

Texas Style Brisket Rub

  • 1/2 cup paprika
  • 1/4 cup black pepper, coarsely ground
  • 3 tablespoons 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 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.

Or try one of these recipes:

BBQ Brisket Rub

The Basic Rub

Brisket Café Rub

Savory Rub Recipe

Spicy Rub

A Whole, Raw Beef Brisket, Showing Scored Cut-Marks In Fat Cap

Seasoning Tips For Making a Tasty Smoked Brisket

A Rubbed Brisket In a Gallon Food Storage Bag, Resting To Allow Flavors to Permeate The Meat

Remember that it doesn't take a heavy coating of these dry rubs to season the brisket. I do usually give each brisket two light coats. The first, I rub vigorously into the meat.

Be sure to score the fat and rub the spice into the grooves. After the second coat, the brisket is wrapped in plastic and refrigerated for from a few hours up to two days.

A bowl filled with dry rub ingredients that will season a luscious beef brisket.

When smoking the brisket, don't brush on a mopping sauce during the first four hours. You don't want to wash off that fine tasting brisket rub too soon. Enjoy the brisket smoking experience!