Homemade Brisket Rub Recipe
This Texas-inspired homemade brisket rub strikes the perfect balance between simplicity and complexity. With 8 carefully selected spices, it delivers more depth than salt-and-pepper alone while remaining easier than competition-level rubs. Creates incredible bark and enhances natural beef flavor.
Equipment
- Medium mixing bowl
- Whisk or spoon for mixing spices
- Airtight container or mason jar for storage
Ingredients
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper adjust to taste for heat level
Instructions
- In a medium bowl, combine the coarse black pepper, kosher salt, dark brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper.
- Whisk or stir the spice mixture until all ingredients are evenly distributed and the brown sugar is broken up with no large clumps remaining.
- Transfer the brisket rub to an airtight container or mason jar. Label with the date and store in a cool, dark place.
- To use: For best results, apply in two stages. First, lightly coat the brisket and refrigerate uncovered for 1-2 hours. Then apply a generous second coat, pressing gently to adhere. Use ¾-1 cup for a full 12-14 lb packer brisket.
Notes
Storage: This rub will maintain peak flavor for 6-8 months when stored in an airtight container in a cool, dark place.
Scaling: This recipe makes enough for one 12-14 lb whole packer brisket. For just the flat, use ⅓ of the recipe. For just the point, use ½ of the recipe.
Versatility: This rub works excellently on beef ribs, tri-tip, pork ribs, pork shoulder, and thick-cut steaks. Not recommended for poultry or fish.
Brown sugar note: Dark brown sugar adds a subtle molasses note that pairs perfectly with smoke. If using light brown sugar, the flavor will be slightly less complex.
Heat level: This rub has mild heat from the cayenne. For more heat, increase cayenne to 2 teaspoons. For less heat, reduce to ½ teaspoon or omit entirely.
No binder needed: Unlike some rubs, this blend adheres well to meat without mustard or oil. The natural moisture from the brisket is sufficient.