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Brisket Dry Rub

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 dry rub recipe.

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.

Brisket Rub Ingredients

I personally prefer a brisket rub 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 (or at least less processed) sugars and figure that if I want to add extra molasses to a recipe, I’ll do that separately.

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.

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.

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.

For more delicious meat recipes, make sure to check out my Slow Cooker Kalua Pork, Cabernet Braised Short Ribs and Roasted Balsamic Chicken with Brussels Sprouts.

Enjoy!

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.

5
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Did you make this recipe?

Brisket Dry Rub

This brisket rub is the best combination of sweet and spicy, with paprika, garlic and maple sugar. I’ve tried many brisket rub recipes and this is definitely my favorite.

Ingredients

  • 1/4 cup paprika
  • 3 tbsp maple sugar
  • 2 tbsp kosher salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper

Directions

  1. Combine all ingredients in a bowl and stir to combine. Use immediately or store in an airtight container.

Lisa's Tips

I’m obsessed with using spices (both fresh and dry) in my healthy recipes. For a peek inside my spice drawer, make sure to watch my Spice Drawer Organization and Tips video.

If your local market doesn’t have granulated maple sugar, this is the brand I buy from Amazon.

Nutrition Information

Yield: Approx 1/2 cup of brisket dry rub, Serving Size: 1 recipe (approx 1/2 cup)

  • Amount Per Serving:
  • Calories: 354.6
  • Total Fat: 5.9g
  • Saturated Fat: 1g
  • Sodium: 14199.1mg
  • Carbohydrates: 79.5g
  • Fiber: 16.9g
  • Sugar: 34.7g
  • Protein: 10.5g
All images and text ©Lisa Bryan for Downshiftology

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28 comments on “Brisket Dry Rub”

  1. I have never purchased maple sugar. Do you think coconut sugar would work in this recipe?

  2. I’m doubling this recipe except for the cumin. And I’m curious about your Cayenne if you use 30000 or 90000 i.u.?

  3. What kind of paprika do you recommend? Your description made me think of smoked paprika, but I’m not sure if that’s what you use or just plain paprika. Any advice would be greatly appreciated! Thank you, and thank you for the recipe!

  4. Lisa,       Just dry rubbed a small brisket with your recipe and smells great on the smoker. Love king forward to dinner tonight.👍🏻 J. Suggs

    Rating: 5
  5. Hey, Lisa. Pretty pictures. I can appreciate your words. I can taste your photo.I am pondering my first brisket. I have an exquisite rub I use for burgers.And I have smoked some ribs & probably fifty pounds of pork. Still a rookie by many standardsMy rub is similar to yours – plus a few things more including coriander & ginger. Yes, brown sugar for me works.I do use lots of maple syrup and honey in other things. I have read that turbinado BS is better. That is where I am headed. Your fine words have inspired me to stay true to my meat taste that I have perfected.New Grilla – how bad can it be…..

    Rating: 5
  6. Used this recipe yesterday to cook a brisket in my pizza oven and it was amazing!

    Rating: 5
  7. Made this with sukrin gold instead of maple sugar and it was deliscious. Thanks for the recipe.

    Rating: 5
  8. Hi – this sounds so delicious!! Can I use this rub to cook a brisket in my slow cooker instead of oven or smoker? Can I apply it the night before and let it sit overnight? Thanks!

  9. I’ve never made my own brisket dry rub. Must give your recipe a try!

  10. Simple and delicious spice rub. Maple sugar sounds so good.

  11. What a great spice rub. That would be so good on so many dishes.

  12. It doesn’t get much more beautiful in the kitchen than a bowl of perfect spices. This rub sound SO good. And I love brisket. Perfect!

  13. I’ve never tried maple sugar and will have to look for it. This rub sounds delicious!

  14. I love making my own seasoning mixtures and this is a really nice group of spices. Love the maple sugar!