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The Best Texas Brisket Rub
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3 from 5 votes

The Best Texas Brisket Rub

For those who love grilling, smoking, and the flavor of the outdoors, there is never a bad time for a Texas-sized hunk of meat packed with savory spices. A delectable, carefree meat for summer hosting, while also warm and hearty for crisp autumn or winter afternoons.
Prep Time10 mins
Cook Time12 hrs
Course: Side Dish
Cuisine: American
Keyword: Brisket Rub
Servings: 6
Calories: 21kcal


  • 1/2



  • 1/4

    Cup Kosher salt

  • 1/4

    Cup Sugar

  • 1/4

    Cup Brown sugar

  • 1/4



  • 1/4

    Chili powder

  • 1/4


    Fresh cracked black pepper

  • 2


    Cayenne pepper


  • Firstly, you’re going to pick your brisket. Emphasis on PICK.

  • The three options for good meat is Prime, Choice, and Select.

  • It’s good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.

  • Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.

  • You won’t have to hassle with uneven chops, and the raw fat will keep the meat moist.

  • Choose your dry rub ingredients from the selection above – Texas-Style, Traditional, or Chuck Wagon.

  • Mix the ingredients together in a plastic container or a medium bowl​ (each recipe is suitable for a brisket between 5-10 lbs.)

  • Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.

  • While not ideal for rugged meats, it comes in handy for those rainy days you didn’t bank on, when you’ve got your meat thawed and in danger of spoiling.

  • Begin with a 350 degree oven, and cook time until your meat is savory and brown.

  • Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.


Serving: 100g | Calories: 21kcal