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Glass bowl with spices laid out in sections

Brisket Rub Recipe For Smoking

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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