Brisket Rub For Smoking – Dry Rub Recipe With Brown Sugar

Are you looking for a new way to cook brisket? If so, then this Brisket Rub for Smoking recipe might be just what you’ve been searching for. This simple brisket rub recipe for smoking is quick to make. The result is a delicious smoked beef brisket that tastes amazing with a nice bark!

What is brisket?

man holding a large piece of brisket
This is a 8-10 lb brisket. They can range anywhere from 3 lbs to 15 pounds! (and I wouldn’t smoke anything less than 3.0 lbs)

Brisket is a cut from the bottom sirloin area of the cow. It has a rich flavor and tender texture. It typically comes in a large piece of 12-16 pound. However your local butchery might be selling them in smaller pieces. For best results, I would not smoke or slow cook a piece of brisket smaller than 4 pounds. Choose 8 lbs or more for best flavors.

If you are smoking the brisket from store bought piece, be sure to check to see if the fat has been trimmed or not. You have to trim the fat cap down to around 1/4 inch before cooking your brisket!

See how to trim a brisket here.

What is the difference between dry rub and wet rub

A dry rub is simply seasoned meat that has been rubbed with salt and spices before cooking. Wet rubs are usually marinated meats (such as beef) that have been soaked in liquid for several hours prior to being cooked. Dry rubs tend to be more flavorful than wet rubs because they don’t soak up much flavor from the marinade.?

The Ingredients

all the seasonings and spices in their containers laid out for this dry brisket rub for smoking recipe
Spices needed for this brisket rub recipe – also need some brown sugar as well (not pictured)

We’ll be using the following spices:

  • 1/3 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoons smoked paprika
  • 2 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon freshly ground sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper

If you don’t have smoked paprika, that’s okay! Just use regular paprika – I find that you can’t really taste the difference once it’s all cooked, and served with BBQ sauce!

Also if you are using table salt, I would reduce that to half. I prefer using freshly ground black pepper and freshly ground sea salt for better flavors. Also, I love buying exotic volcanic salts, so any reason to use them!

8lb brisket covered in this dry rub
This recipe yields enough to generously cover a full 8-lb brisket (before fat was trimmed) on both sides, with a little leftover. If you’re cooking anything larger than 10lbs, double the recipe.

How to Store Brisket Seasoning

Seasoning should be stored in airtight containers away from heat and light. Seasoning blends such as this brisket rub recipe stays fresh for around 4 months. 

Where to buy brisket

If you don’t see it at your local butchery, you can always ask. Alternatively, you can just buy them online and have it shipped to your door. I love shopping online at – you can buy a brisket with the deckle already taken out so there’s less work required when you cook, or you can buy it with the deckle on.

I’ve done a lot of shopping comparisons and by far, nobody beats Agridime’s beef prices, especially if you love grass-fed beef.

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Glass bowl with spices laid out in sections

Brisket Rub Recipe For Smoking


A dry rub recipe for brisket


  • 1/3 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoons smoked paprika
  • 2 1/2 teasppons black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper


Make the rub:

Step 1. Mix all ingredients together in large bowl. If not using immediately, store in airtight container for up to 4 months.


This recipe makes enough to cover a 8-10lb brisket. If you have a larger brisket, I would double the recipe, and save whatever is leftover.

If making this dry rub ahead of time, store in airtight container for up to 4 months.

I use freshly ground black pepper and freshly ground himalayan sea salt

If you don’t have smoked paprika you can substitute with paprika – you just won’t get that smoked flavors as much, but I find that unless you have a very picky palate, you won’t know the difference.

  • Prep Time: 5

Keywords: brisket rub

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