Brisket Essentials: Overnight Low-and-Slow Rub

Andy Anderson !


I have several rubs that I use on brisket; depending on how I am smoking them. This is my rub for an overnight dry rub, and then cooked low-and-slow.

I have reduced the salt and the sugar… The salt because an overnight rub with too much salt will toughen the meat. The reduced sugar because the long slow cooking times will cause sugars to burn.

If you want an overnight rub to smoke at a low temperature, this is the rub you want.

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


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5 Min
No-Cook or Other



  • 3 Tbsp
    paprika, sweet or hot, your choice
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    salt, kosher variety, fine grind
  • 1 Tbsp
    white pepper, freshly ground
  • 1 Tbsp
    dehydrated onions, ground to a powder
  • 2 tsp
    garlic powder
  • 2 tsp
    ground cumin
  • 1/2 tsp
    cayenne pepper

How to Make Brisket Essentials: Overnight Low-and-Slow Rub


  2. My favorite woods to smoke with this rub are applewood and cherry. They give a sweet taste to the final product.
  3. Gather your ingredients (mise en place).
  4. Add the ingredients together, and store in a jar with a tight-fitting lid until ready to use.
  5. Rub the brisket with the dry spice, and leave uncovered in the fridge overnight. Then, set your smoker to 225f (105c), and cook until the brisket reaches a temp of about 195f (90c). This could take from 3 or 4 hours to 3 or 4 days.
  6. Okay, maybe not 3 – 4 days, but as one of my teachers at the CIA told me when I asked when the brisket will be done, he said: It will be done, when it is done.
  8. Slice against the grain and serve with your favorite sides. Enjoy.
  9. Keep the faith, and keep cooking.

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About Brisket Essentials: Overnight Low-and-Slow Rub

Course/Dish: Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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