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.
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 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.
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.
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!