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
