Delicious Brisket Rub Recipe – BBQ Essential
Brisket is a delicious but underused barbecue option. Though it might be somewhat intimidated for those who aren't yet experienced with smoking, it's much more forgiving than one would initially think, not to mention flavorful. The secret to the best brisket, though, lies beyond the meat itself. What you'll need is the perfect brisket rub recipe with spices selected to compliment the natural flavors and textures of the meat itself.
What would a dry rub like this have in it? How would you go about making and applying it to your meat? All these questions and more will be answered as we cover how to make the most amazing smoked brisket with the absolute best dry rub you'll ever taste. Let's get started.
What You'll Need For This BBQ Brisket Rub Recipe
Cooking brisket is usually pretty easy in terms of preparation. All you'll need is the meat itself and the spices for your bbq rub, plus a couple tools. We'll break down what's needed both for the dry rub and for cooking the brisket itself. This is one of the easiest and most delicious dry rub recipes out there.
Dry Rub
Brisket
Cooking the Brisket
Once you've gotten all your supplies together, it's time to get cracking at that brisket.
Step 1: Light the Smoker
To begin, start by getting your smoker ready to cook. Toss on your charcoal and light the smoker, closing the lid while ensuring there's enough ventilation. When your smoker has had a chance to heat up, add your wood, fill the water tank, and place on the grate before closing the lid again to let the smoke and steam build up. By the end of preheating, your smoker should be around 245 degrees Fahrenheit, which you'll want to stay in range of during the entire length of the cooking process.
If you used wood chips instead of chunks, you'll want to have soaked them in hot water for at least thirty minutes before adding them to the flames.
Step 2: Season the Brisket
As your smoker gets hot, it's time to start getting the meat ready. Mix together the ingredients to the spice rub in a bowl until well blended. Dry off the outside of your brisket with a paper before applying the rub. Alternatively, spread on a coat of yellow mustard after toweling the meat off, as this helps the spices adhere better to the surface and creates another layer of flavor on the finished brisket. Regardless of which path you take, though, make sure every nook and cranny on the beef has been thoroughly rubbed with spices.
Step 3: Smoke the Brisket
Once seasoned, you can now place your brisket on the grill. Put an aluminum baking tray filled with a small amount of water under the grate before replacing it and adding the meat, making sure it's touching the grate fat side down. The tray is there to catch drippings as they run off the brisket, which can be utilized in all sorts of different and delicious ways. Close the lid and let it cook for the next several hours, checking every so often and adding more wood, water, or charcoal as needed.
Around four hours into the smoking, check the brisket's temperature in its thickest part. Once it reaches a temperature of 160 degrees Fahrenheit, remove it briefly from the smoker and place it inside a double thick aluminum pouch, taking out the dripping pan during this time, as well. Pour in some beef broth (1 to 2 cups worth) and seal the pouch tightly, returning it to the grill to cook for another three hour or so. The brisket should be done when it reaches an internal temperature of 200 degrees Fahrenheit.
Step 4: Rest the Brisket
After your brisket has made it to the appropriate temperature, take it off the heat and allow it to rest in its foil pouch for half an hour minimum before serving. Resting your meat allows it time to finish cooking, during which time you'll see it raise in temperature up to 10 degrees. It will also give it the opportunity to reabsorb some of the expelled juices into the meat, and let the meat fibers relax for a more tender cut.
Step 5: Serve the Brisket
When resting has finished, tear open the package and carefully drain off any of the collected stock and meat juices into the dripping pan. These can be used to make gravy, sauces, or as extra flavor in any number of other dishes. After that, it's just a matter of carving up the meat and plating next to some of your favorite sides.
Conclusion
Now you have all the instructions you'll need to cook the best smoked beef brisket using a great dry rub. Good food is only as good as the seasoning used on it, and this is one good dry rub to try out. As good as they do it in Texas. Play around with different spices to jazz it up and adjust the flavors to your personal preference, but even using it just as instructed, you'll definitely come out with some of the best barbecue you've ever eaten. Add some barbecue sauce, side dish, and there you have it.
How was the recipe? Any rub mixtures or tips you want to share? Leave a comment about it down below, and remember to share this guide with a friend who hasn't yet come up with a spice mixture as good as this. Friends don't let friends eat bland meat, after all.
Brisket Rub Recipe
Ingredients
Dry Rub
- 1/4
Cup
Dark brown sugar - 1/4
Cup Kosher salt - 2
Tablespoon
Cayenne pepper or cayenne powder - 2
Tablespoon Garlic powder - 2
Tablespoon Onion powder - 2
Tablespoon Freshly ground black pepper (medium grind) - 2
Tablespoon Dried mustard powder - 1/2
Cup
Paprika - 1
Tablespoon
Dried oregano - 1
Tablespoon Ground cumin
Brisket
- 12
lbs
Beef brisket - Large aluminum baking tray
- Aluminum foil
- Charcoal grill and chunk charcoal
- Hickory wood chunks or chips
- Meat thermometer
- Beef broth
- Yellow mustard (optional)
Instructions
- To begin, start by getting your smoker ready to cook.
- Toss on your charcoal and light the smoker, closing the lid while ensuring there's enough ventilation.
- When your smoker has had a chance to heat up, add your wood, fill the water tank, and place on the grate before closing the lid again to let the smoke and steam build up.
- By the end of preheating, your smoker should be around 245 degrees Fahrenheit, which you'll want to stay in range of during the entire length of the cooking process.
- If you used wood chips instead of chunks, you'll want to have soaked them in hot water for at least thirty minutes before adding them to the flames.
- As your smoker gets hot, it's time to start getting the meat ready.
- Mix together the ingredients to the spice rub in a bowl until well blended.
- Dry off the outside of your brisket with a paper before applying the rub.
- Alternatively, spread on a coat of yellow mustard after toweling the meat off, as this helps the spices adhere better to the surface and creates another layer of flavor on the finished brisket.
- Regardless of which path you take, though, make sure every nook and cranny on the beef has been thoroughly rubbed with spices.
- Once seasoned, you can now place your brisket on the grill.
- Put an aluminum baking tray filled with a small amount of water under the grate before replacing it and adding the meat, making sure it's touching the grate fat side down.
- The tray is there to catch drippings as they run off the brisket, which can be utilized in all sorts of different and delicious ways.
- Close the lid and let it cook for the next several hours, checking every so often and adding more wood, water, or charcoal as needed.
- Around four hours into the smoking, check the brisket's temperature in its thickest part.
- Once it reaches a temperature of 160 degrees Fahrenheit, remove it briefly from the smoker and place it inside a double thick aluminum pouch, taking out the dripping pan during this time, as well.
- Pour in some beef broth (1 to 2 cups worth) and seal the pouch tightly, returning it to the grill to cook for another three hour or so.
- The brisket should be done when it reaches an internal temperature of 200 degrees Fahrenheit.
- After your brisket has made it to the appropriate temperature, take it off the heat and allow it to rest in its foil pouch for half an hour minimum before serving.
- Resting your meat allows it time to finish cooking, during which time you'll see it raise in temperature up to 10 degrees.
- It will also give it the opportunity to reabsorb some of the expelled juices into the meat, and let the meat fibers relax for a more tender cut.
- When resting has finished, tear open the package and carefully drain off any of the collected stock and meat juices into the dripping pan.
Nutrition
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