Awesome Beef Brisket Dry Rub

Andy Anderson !


Anyone planning on doing a nice beef brisket for the holidays?

Here’s an easy peasy dry rub for a beef brisket that I wrestled from a friend of mine who is a professional competitor in Texas and California and has won many awards for his wares.

So, you ready… let’s get into the kitchen.

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A bunch
5 Min
12 Hr


3 Tbsp
black pepper, coarsely ground
1 Tbsp
sugar, granulated variety
1 Tbsp
onion powder
2 tsp
mustard powder
2 tsp
ancho powder
2 tsp
garlic powder
1 tsp
cayenne powder


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1Mix all the ingredients together… I told you this was easy.

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2Chef’s Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.

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3Chef’s Note: The day before you cook your brisket, use a sharp knife and cut a cross-hatch pattern in the fat cap, and then put several tablespoons of this rub on and massage it into the cuts. It should look like wet sand on skin, but don’t clump.

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4Chef’s Note: Wrap and allow to rest in the fridge overnight. Remove about ninety minutes before placing on the grill and allow the brisket to get to room temperature. Grill or oven bake using your favorite method. Mine is low and slow.

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5Chef's Note: There is no salt in this rub. I rub a tablespoon of kosher salt into the fat cap, and then I add the spice rub. I left it out of the dry rub because a lot of people like to control their salt intake.

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6Keep the faith and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Southern