Name: Brisket Dry Rub
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 10
Cuisine: New American
Ingredients: 1/2 cup(s) kosher salt, see notes; 3 tbsp ground black pepper; 3 tbsp granulated honey; 3 tbsp granulated molasses; 3 tbsp mild chili powder; 3 tbsp paprika; 2 tbsp ground coriander; 2 tbsp ground cumin; 2 tbsp onion powder; 2 tbsp Worcestershire sauce powder; 2 tbsp dry chervil; 2 tsp groundrosemary; 2 tsp turmeric; 2 tsp shiitake mushroom powder; 2 tsp ground bay leaf; 1 tsp cayenne pepper; 1 tbsp celery seed powder

Brisket Dry Rub Recipe

Rating 5.0

| 1

| Last Updated on February 26, 2024

Cooking a delicious brisket is easy with this top-secret brisket dry rub. This brisket rub recipe has all the little-known ingredients that professionals and champions use to compete at the highest level. Because this rub makes a large amount, it is perfect for gifting. Place the rub in little mason jars and tie it with a decorative ribbon for an easy hostess or holiday gift.

Dinner

New American

ingredients

steps

430

minutes

Ingredients

Servings:

1/2 cup(s)

kosher salt, see notes

3 tbsp

ground black pepper

3 tbsp

granulated honey

3 tbsp

granulated molasses

3 tbsp

mild chili powder

3 tbsp

paprika

2 tbsp

ground coriander

2 tbsp

ground cumin

2 tbsp

onion powder

2 tbsp

Worcestershire sauce powder

2 tbsp

dry chervil

2 tsp

groundrosemary

2 tsp

turmeric

2 tsp

shiitake mushroom powder

2 tsp

ground bay leaf

1 tsp

cayenne pepper

1 tbsp

celery seed powder

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Directions 4 steps | 430 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Mix all the dry rub ingredients together in a medium bowl. Use immediately or store in an airtight container and store in a cool dark place.

Brisket Dry Rub Recipe: Mix all the dry rub ingredients together in a medium bowl.

Step 3

Apply the dry rub liberally to the trimmed brisket, being sure to press the rub into the top, bottom, and sides of the meat. Ideally, let the meat rest with the rub for 1 hour. (See notes.)

Brisket Dry Rub Recipe: Apply the dry rub liberally to the trimmed brisket, being sure to press the rub into the top, bottom, and sides of the meat.

Step 4

Smoke on the grill or bake on a rack in a roasting pan at 250°F for 5-6 hours, until an internal temperature of 205°F is reached or the beef is fork-tender. If, when you move the brisket into the oven or grill, there are any exposed sections of meat, just reapply the reserved rub to those bare spots until the entire surface of the meat is covered. Enjoy!

Brisket Dry Rub Recipe: Smoke on the grill or bake on a rack in a roasting pan at 250°F for 5-6 hours, until an internal temperature of 205°F is reached or the beef is fork-tender.

Notes:

Cooking Tips:

Once the brisket is cooking, it's best not to touch it, as you can peel off some of the rub, leaving a bare spot.
It's usually best to wrap the brisket in foil after the crust is set, around the 4-hour mark.

Notes:

This recipe makes more than enough for a 10-pound brisket, which should easily feed 10 people. You can save the extra rub and keep it around for all your seasoning needs.
Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
The combination of dry honey and molasses gives a complex, subtle sweetness to your BBQ without overpowering the meat.
Celery seed is added for flavor, but also to help develop the smoke ring if you are making traditional BBQ.
Dry herbs are often overlooked in BBQ, but the combination of chervil, bay leaf, and rosemary in this recipe are your secret weapons.
Scale the recipe up and package it in a pretty jar to gift to others.

Nutrition Per Serving

View All

CALORIES

FAT

1.4 g

PROTEIN

1.6 g

CARBS

17.7 g

Brisket Dry Rub Recipe

Ingredients

Directions 4 steps | 430 Minutes

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