Brisket Dry Rub
Posted by Lisa on May 25, 2017 / 13 Comments
This brisket rub is the perfect combination of sweet and smoky. It adds enormous flavor to smoked brisket or oven brisket, making it (in my opinion) the best brisket rub.
If you’ve ever been to Texas, odds are you’ve had a delicious, smoked beef brisket. Brisket, when cooked well, is juicy, tender and loaded with flavor. Of course, much of that flavor comes from the smoker or cooking method, but the perfect brisket rub is also essential.
I personally prefer rubs that favor smoky over spicy undertones. That means more paprika and less cayenne pepper. But if you’re one that likes a super spicy brisket, by all means increase the amount of cayenne in this recipe.
Most brisket rubs also use brown sugar, but because I don’t keep brown sugar in my pantry, I swapped in an equally sweet and delicious maple sugar. In fact, I think I may actually prefer maple sugar now in all my rubs – the flavor is amazing.
If you’re wondering, the reason I don’t keep brown sugar around is that it’s simply just a combination of highly processed white sugar plus molasses. I prefer higher quality sugars and figure that if I want to add extra molasses to a recipe, I’ll do that separately.
This dry rub is obviously perfect for brisket, but you could also use it for steak, tri tip and other cuts of beef. The amount listed in the recipe will liberally cover a 5-6 pound brisket – like my sweet and smoky beef brisket – but if your brisket is smaller just store the remaining dry rub in an airtight container for future use.
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Brisket Dry Rub
This brisket rub is the best combination of sweet and spicy, with maple sugar and paprika.
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