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A Perfect Blend of Flavors: The Award-Winning Brisket Rub Recipe

Award-Winning Brisket Rub Recipe

This brisket rub recipe is a blend of sweet and savory flavors that create a delicious, juicy brisket. Perfect for a backyard barbecue or a competition, this rub has been used by successful teams on the competition circuit and is a staple for pitmasters everywhere.
5 from 12 votes
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Prep Time 10 minutes
Cook Time 12 hours
Course Main Course
Cuisine Texas-style Barbecue
Servings 6
Calories 581 kcal

Equipment

  • small bowl
  • Medium bowl
  • Plastic wrap
  • airtight container

Ingredients
  

  • 1 brisket
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 tablespoons coarse black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon celery seed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon citric acid
  • 1 teaspoon sea salt
  • 1 teaspoon coarse salt
  • 1/2 teaspoon monosodium glutamate
  • 1/2 teaspoon disodium inosinate
  • 1/2 teaspoon disodium guanylate

Instructions
 

  • In a small bowl, mix together brown sugar, kosher salt, garlic powder, onion powder, chili powder, coarse black pepper, cayenne pepper, and celery seed.
  • In a medium bowl, mix together the dry rub ingredients with Worcestershire sauce, apple cider vinegar, citric acid, sea salt, coarse salt, monosodium glutamate, disodium inosinate, and disodium guanylate.
  • Take a beef brisket and remove any excess fat from the fat cap, but leave a thin layer of fat on the outside of the brisket to protect the meat during cooking.
  • Rub the brisket down with the dry rub mixture, making sure to cover the entire surface of the meat.
  • Place the brisket in an airtight container and refrigerate for a couple of hours, or overnight if possible, to allow the flavors to penetrate the meat.
  • Preheat a pit or grill to 250-275°F and place the brisket on the grill, fat side up. Cook until the internal temperature reaches 195-200°F, then wrap in aluminum foil and let rest for 30 minutes.
  • Slice and serve with your favorite barbecue sauce.

Notes

  • You can adjust the amount of cayenne pepper to your desired level of heat.
  • This brisket rub recipe makes enough for 1 pound of meat.
  • For best results, make sure the brisket is at room temperature before cooking.
  • Double wrapping the brisket in layers of foil will help create a smoke ring and maintain the tenderness of the meat.
  • Store leftover rub in an air-tight container in a dark place for up to 6 months.

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Nutrition

Calories: 581kcalCarbohydrates: 26gProtein: 64gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 187mgSodium: 5797mgPotassium: 1214mgFiber: 3gSugar: 18gVitamin A: 1157IUVitamin C: 2mgCalcium: 88mgIron: 8mg
Keyword BBQ, Beef brisket, Dry Rub, Rub, Savory, Texas-style
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