It may seem simple, but creating the perfect beef brisket rub is an art form. You need to know how to harmonize the saltiness, sweetness, acidity, and heat of your dry seasoning.
One recipe that nails this balance is the Franklin BBQ Brisket Rub, so continue reading to learn more about it!
Essential Ingredients for a Tasty Brisket Rub
A basic rub can be as simple as a handful of coarse salt and freshly cracked black pepper. This classic combo is enough to infuse the brisket with robust flavors and create that authentic Texas-style bark.
Ideally, the salt granules should be consistent in size to ensure even coverage — the same goes for the pepper.
Optional Flavor Enhancers
If you want to take it up a notch, you can also incorporate some flavor enhancers like these:
- Granulated garlic, which adds a nutty, mellow depth.
- Granulated onion, for a sweet, aromatic touch that complements the beef.
- Smoked paprika, to bring a hint of smokiness and a vibrant color.
- Seasoning salt, for a more complex, well-rounded flavor profile.
Take note: if you decide to add these, go easy! Too much of any spice can throw off the balance and overpower the beef’s natural flavors.
The Best Type and Size of Brisket
Now that you’ve got your BBQ rub all set, it’s time to season your brisket. But hold up — if you want to achieve amazing results, you have to know how to choose the best cut of beef.
First up, consider the size. Typically, any brisket within the 12 to 16-pound mark should suffice if you’re cooking for a big group. The rule of thumb is that each person should get ½ to ¾ pound.
Next, check the grade. Standard choices are Select, Choice, and Prime. Among these, Choice tends to be the best middle ground: Select is a bit too lean, while Prime can be overly fatty.
Lastly, if you want to determine how good a brisket is, here are some techniques you can use:
- Flexibility: Fold the brisket over. If it bends easily, that’s usually a sign it’s nice and tender and has been properly aged.
- Color: Keep an eye out for that perfect reddish-pink color. If it looks too dark, it might be a tougher cut because of too much blood in the muscle.
- Spot check: Watch out for any dark spots — those can indicate the brisket was frozen before, which can affect how fresh it is.
3 Tips for Applying BBQ Dry Rub on Your Brisket
Once you’ve secured a good-quality brisket, the final step is to season it with your homemade rub before it hits the grill, and I’ve got a few tips to help you out.
- Use a shaker: Combine all your rub ingredients in a plastic shaker with an adjustable lid, then just shake it up! I find this method super convenient and efficient.
- Don’t overdo it: Stop adding seasoning when the spice is not sticking to the brisket anymore. Going overboard can cause your bark to fall off during cooking.
- Let it rest: After seasoning it, leave it at room temperature for about 30 to 40 minutes. This gives the flavors time to soak in and allows the salt to draw out some of the internal moisture.
Franklin BBQ Brisket Rub + Smoked Brisket Recipe
Learn how to season like a pro with this Franklin BBQ brisket rub recipe!
Ingredients
- 12 to 16 pound grain-fed brisket (trimmed)
- ½ cup of coarse kosher salt (preferably Morton’s)
- ½ cup of 16-Mesh ground black pepper
Optional spices:
- 1 to 2 teaspoons EACH of granulated garlic and onion, smoked paprika, and seasoning salt.
Instructions
- Pour your rub ingredients (salt, pepper, and spices) in a plastic shaker with an adjustable lid, and give it a good shake.
- Take your brisket out of the fridge and sprinkle your dry seasoning on all sides. Use your hands to spread it and press it firmly onto the beef.
- Then, wrap it in foil or butcher paper. Leave it at room temperature for 30 to 40 minutes to absorb the flavors better.
- In the meantime, heat your smoker to 225 to 275°F. Once your smoker is hot enough, place your brisket on the grill. Note: it usually takes 45 minutes to cook 1 pound of brisket. So, if you’re working with 15 pounds of beef, you’ll need to smoke it for about 11 hours.
- To check if your brisket is done, use an instant read thermometer and insert it into the thickest part of the beef. It should read 200 to 205°F.
- After that, rest your brisket for at least 30 minutes to let the juice settle and redistribute. For the best results, wrap your brisket in a towel and transfer it to an insulated cooler to keep it in a safe temperature zone as it cools down.
- Lastly, slice your brisket AGAINST the grain to enjoy maximum tenderness!
Notes
Image credit to @rickholter.
Featured image credit to @annwilliams77.
