Awesome Beef Brisket Dry Rub

6
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
A bunch
Prep:
5 Min
Cook:
12 Hr
Method:
Grill

Ingredients

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  • 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

How to Make Awesome Beef Brisket Dry Rub

Step-by-Step

  1. Mix all the ingredients together… I told you this was easy.
  2. Chef’s Tip: You can make this rub days or even weeks ahead of time, and store in a clean dry container.
  3. Chef’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.
  4. Chef’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.
  5. Chef'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.
  6. Keep the faith and keep cooking.

Printable Recipe Card

About Awesome Beef Brisket Dry Rub

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




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