Simple Brisket Rub

The simplest brisket rub is just salt and pepper. But lots of people use more than that, even if they say they don’t.

You could easily just grab a rub off the shelf or get some basic ingredients and make your own.

Before you apply the rub, you’ll need to decide if you want to slather it with a binder. Some people don’t use a binder, some use mustard, mayo, or anything else that will get it tacky so the rub will stick.

Lately I’ve been using a mix of yellow mustard, worcester sauce, and sriracha. I just eyeballed the ratio and slathered it on all sides.

I then built a rub using ¼ cup coarse salt, ½ cup coarse black pepper, ⅛ a cup of granulated onion, ⅛ cup granulated garlic, and 1 tablespoon of paprika. You can stop at salt and pepper or add anything you like. Just keep track of everything so you remember it for next time.

Then shake it up and apply it to all sides. I start on the meat side, because if you start on the fat side you’ll have to flip it a couple of times and the fat side rub will get splotchy.

I usually rub my meat the night before I smoke them and wrap them in plastic wrap so the rest of the food in my fridge doesn’t smell like brisket rub.

I smoked this brisket on my new 26” Weber kettle using the snake method and will post the video soon, so stay tuned for that.

Brisket: @CreekstoneFarms from @CrowdCow
Prep Tub: @dripez

#bbq #brisket #smokedmeat #howto #learn #smokedbrisket #diy #cooking #texasbbq

[StripedSooner]

Rubbing your meat the night before you wrap it is a good tip. Probably helps it last longer for the big day. 👀

[cheesy]

Great video. For those that don’t like yellow mustard, you won’t taste it in the final product. You can use anything wet really as a binder (oil, mayo, mustard, etc)

[lonnystrid]

No filler, no bull, instant sub keep up the good work

[Hugh_Jassle]

My last brisket was a no-wrap salt, pepper, garlic powder and heavy MSG. The crunchy, umami bark was insane.

[RaymondVanRiper-vq]

I did this in 2018 for my mother's birthday. I took a 12 pound turkey slathered it in mustard coated it in a bottle of chicken seasoning mix and a bottle of lemon pepper. Put it on a wood smoker legs down for habits weight and hours I smoked it. At the end I wrapped it in foil put it in my oven at 375° for one more hour. Took it out and let it rest. The neighborhood in my mother was very happy!

[douglasgudenkauf]

The big 5, Salt, pepper, Garlic powder, onion powder, paprika. I use this in so many things.

[kahlebhowarth-jennings]

Holy fucking shit, this is the first time ive heard an american/canadian say worcester correct, THIS is a man who listens when hes corrected, and puts in effort too do things right, showing humility, nice.

[anthonyjacobs]

thank you for teaching me whats up with binders

[elsargento]

I use coffee also with the rubs. It’s really good.

[spooky_boi]

THE FIRST AMERICAN TO PRONOUNCE IT RIGHT

[Glmorrs]

The classic rub my grandpa taught me was 2 parts salt, 2 parts black pepper, one part red pepper. That’s it. No binder either, you rub that shit in until it sticks.

And we smoke whole pork shoulders, not brisket, so for brisket I might tone down the red pepper just a bit since it’s not going to get pulled and mixed together.

[theskootzone]

hot sauce as a binder with just salt and pepper for me- when it stalls i'll throw some beef broth and butter in the foil and the bark just comes out so tasty.

[connorg.]

My season mix is lawrys season salt black pepper smoked paprika and garlic and if I’m feeling quirky I put some brown sugar in the rub

[Cheddarislife]

My rub I use is garlic powder onion powder season salt, pepper, and hamburger seasoning it taste delicious

[Rozic]

Salt, black pepper, white pepper, granulated onion, granulated garlic, and paprika are what i use. So exactly what he uses but adding the white pepper which has a sharper taste to it then black pepper. Sometimes, i add a little cayenne powder. Mix some yellow mustard with mayonnaise and use that as a binder. Dry brine your meat a day a head of time makes all the difference. Thats when you salt the meat heavily and sit uncovered in your fridge overnight. The salt penetrates the meat ans gets absorbed into it creating a better flavor.

[virtualhimeji]

I recommend red chilli peppers. Specially Thai. There have the perfect amount of heat

[george_denbrough]

My rub's the same thing but with some brown sugar too. SO good

[bozwun]

Totally agree, snake method works so well

[jordiw]

If you dry brine you won’t need a binder but if you’re just slathering it on after buying it then yeah a binder helps a lot

[ThatOMGguy]

I don't use a binder but I do salt and MSG 36-48 hours before cooking and season (NO SALT) the brisket 12 hours before cooking time