Description

This easy-to-make dry rub for brisket is packed with bold spices and perfect for seasoning smoked or slow-grilled brisket. With a balanced mix of paprika, garlic, cumin, and a touch of cayenne, this rub enhances the natural flavor of the meat and keeps it tender. It makes approximately 1 1/2 cups, enough to season briskets ranging from 3 1/2 pounds up to 8 to 10 pounds.

Ingredients

Brisket Dry Rub Ingredients

5 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon freshly ground black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder
1/2 cup brown sugar (optional)

Optional (for seasoning)

1 beef brisket, trimmed (for application but not ingredient)

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Instructions

Gather Ingredients: Collect all the listed spices and herbs in one medium-sized bowl for an easy combining process.
Mix the Rub: Whisk together paprika, kosher salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and brown sugar (if desired) until thoroughly mixed.
Prepare the Brisket: Pat the beef brisket dry on all sides using paper towels to ensure the rub adheres well.
Apply the Rub: Sprinkle the rub liberally over the brisket. Press it in and rub it evenly with your fingertips to coat the entire surface.
Repeat Application: Turn the brisket to cover all sides with the rub, making sure it’s evenly applied.
Rest the Brisket: Let the rubbed brisket rest for up to 24 hours refrigerated to absorb flavors, or cook immediately according to your preferred recipe.

Notes

The rub makes about 1 1/2 cups, enough for at least 8 to 10 pounds of brisket.
Adjust spice levels by modifying cayenne pepper or adding dry mustard or chipotle for a personalized touch.
Store the rub in an airtight container in a cool, dark place, avoiding refrigeration to prevent moisture damage.
Use the rub for smoked or slow-grilled brisket for best results.
Flavor intensity will mellow if stored for several months.