Description

A dry rub recipe for brisket

Ingredients

Scale

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

Instructions

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.

Notes

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