The foundation of any great brisket rub is salt and pepper. But for a true Texas-style rub, that’s not enough — you’ll need to add more herbs and spices to the mix.
Ingredients for This Rub
In addition to the essential seasonings, grab these four other ingredients: onion powder, garlic powder, smoked paprika, and ground coriander.
In my experience, these flavorful components result in the best-tasting brisket, which is equal parts smoky, savory, and just the right amount of spicy.
Of course, if any of these ingredients aren’t quite to your liking, feel free to swap them out.
- Instead of regular coarse salt, try Lawry’s seasoning. This blend combines table salt with herbs and spices like turmeric, onion powder, and garlic powder.
- If you’re not the biggest fan of smoked paprika, replace it with chili powder. Between the two, chili powder tends to be much hotter because it combines several spices.
- Cumin is a fantastic alternative to ground coriander. Although they’re both aromatic spices with distinct flavor profiles, coriander has a hint of peppery lemon and a subtle sweetness that I like.
What Makes a Good Brisket Rub?
It’s all about finding the perfect balance.
Remember, the goal of a rub is to enhance the beef’s natural flavor — not overpower it. That’s why I steer clear of mustard, ginger, and brown sugar.
While brown sugar can help form a bark, it also makes brisket burn faster, so that’s a BIG no-no for me.
Some recipes also use mustard as a binder to hold the spices onto the beef. However, using a wet ingredient like that adds moisture to the brisket, which can affect how the crust forms.
So, the secret to making a fantastic spice rub is to stick to the basics. In other words, simplicity is the key!
How To Season Your Brisket Properly
Now that you know which ingredients make a delicious brisket rub, the next step is the apply it to your beef, and I’ll teach you how.
After thawing your brisket, trim any excess fat and wipe away the remaining moisture. Once the surface is relatively dry, you can season it with your homemade Texas-style rub.
Depending on the size of your beef, you may need about ⅓ cup to ½ cup of this mixture to flavor it.
When seasoning, don’t forget to leave a little space for the brisket to ‘breathe’ and release steam during the cooking process.
The BEST EVER Texas-Style Brisket Rub
This Texas-style dry rub is the perfect way to season brisket and enhance its natural flavors.
Ingredients
- ½ cup of ground black pepper
- ½ cup of coarse salt (or Lawry’s seasoning salt)
- 3 tablespoons EACH of onion powder, garlic powder, and smoked paprika
- 4 teaspoons of ground coriander
- 12 to 16 pounds of brisket
Instructions
- Combine all your ingredients (except the brisket) in a small bowl. If there are larger chunks in the spices, use a fork to break up any clumps.
- Once you arrive at a cohesive mixture, you can apply it directly onto your brisket or store it for later use.
- If you choose the second option, transfer your seasoning to an airtight container and store in a dry place.
(BONUS) Smoking a Texas-style Brisket:
- If you want to use your homemade spice blend immediately, take your brisket out of the fridge. Then, cut off any excess fat and pat it dry with a paper towel.
- Scoop a handful of the spice rub and sprinkle it all over your beef cut. Pat it down with your hands to secure them in place. Set it aside as you prep your grill or smoker.
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke.
- Place your brisket on the grill with the thicker part facing the main heat source.
- Close the lid and smoke for 8 hours, or until the internal temperature is around 165 degrees F.
- After that, take your brisket out of the heat and wrap it in aluminum foil. Fold the seams underneath to create a leak-proof seal, and place the beef back into the smoker.
- Close the lid once again and continue cooking for another 5 to 8 hours. You’ll know it’s done when the internal temperature of the thickest part reads 202 degrees F.
- Finally, move your brisket to a large cutting board and let it rest for an hour before slicing.
Notes
Image credit to @dadwithapan.
Featured image credit to @nibblemethis.
