Ready to take your brisket to the next level? This simple yet flavorful dry beef brisket rub is your ticket to barbecue greatness. The perfect blend of sugar and spice creates an irresistible flavor and crust on your brisket, making every bite a mouthwatering delight. Whether a seasoned pitmaster or a starting, this rub will quickly become a favorite in your barbecue toolkit. Let’s dive into the delicious world of barbecue bliss together!
Why you will love this recipe?
It’s incredibly easy to make yet packs a punch with its perfect balance of sweet and spicy flavors. This rub creates a beautiful, flavorful crust on your brisket, elevating your barbecue game effortlessly. Plus, it’s versatile enough for other meats, making it a must-have in your kitchen.
Ingredients you will need:
- Dark Brown Sugar: Adds rich caramelization and a touch of sweetness.
- Paprika and Smoked Paprika: Provide subtle sweetness, vibrant color, and a deep, smoky flavor.
- Kosher Salt, Garlic Powder, and Onion Powder: Enhance the savory goodness with a robust, aromatic touch and a hint of sweetness and depth.Mustard Powder: Gives a tangy kick.
- Whole Black Pepper and Cayenne Pepper: Deliver fresh, bold heat and spice.
- Beef Brisket: Trim the fat cap to ¼ inch for the perfect balance of flavor and texture.
- Smoked Beef Rub: Use my easy-to-make dry beef brisket rub recipe, or substitute it with your preferred beef rub.
Storage Instructions:
Storing your homemade brisket rub properly ensures you always have it on hand to elevate your grilling game. Here’s how to keep it fresh:
- Transfer to an airtight container: This prevents moisture from getting in and keeps the flavors intact.
- Store in a cool, dry place: Avoid direct sunlight to maintain the potency of the spices.
- Label with the date: Knowing when you made the rub helps keep track of its freshness.
- Use within six months: Properly stored, your rub will stay fresh and flavorful for up to six months, ready to enhance your brisket anytime.
Variations:
- Sweet and Smoky: Use brown sugar and smoked paprika for a classic flavor.
- Bold and Spicy: Add cayenne and crushed red pepper flakes for a fiery kick.
- Unique Twists: Experiment with cocoa powder, ground coffee, citrus zest, or dried herbs for diverse flavors and depth.
Frequently Asked Questions:
For the best flavor, it’s recommended to apply the dry rub to your brisket at least an hour before cooking, or even better, leave it on overnight.
Yes, this versatile rub enhances the flavors of ribs, pork shoulder, chicken, and more.
Applying a thin layer of mustard or olive oil helps the rub adhere better to the meat.
Beef Brisket with Dry Rub
Equipment
- 1 Traeger Smoker preferably with WiFIRE
- 1 Smoker/BBQ Thermometer
- 1 Heat resistant silicone gloves
- 1 Butcher's paper or aluminum foil
- 1 Plastic wrap
Ingredients
- 12 lbs Beef Brisket Fat cap trimmed to ¼ inch
- 1 cup Smoked beef rub This is my own easy to make dry beef brisket rub recipe however you
can substitute it for your preferred beef rub.
- 1/3 cup Brown sugar (Dark brown sugar recommended for its caramelizing abilities)
- 2 tbsp Paprika
- 1 tbsp Smoked paprika
- 1 tbsp Kosher salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Mustard Powder
- 1 tbsp Whole black pepper
- 1/2 tbsp Cayenne pepper
Instructions
- Trim excess fat off the brisket. Leave a thin layer of fat (about 1/4 inch) to help keep the meat moist during cooking and enhance the flavor of the brisket.
- Season the brisket liberally with Beef Rub seasoning (my personal favorite), or a seasoning of your choice, ensuring that it is well covered. Wrap the meat in plastic wrap and rest in the refrigerator overnight, or for at least 8 hours.
- When ready to cook, rest the brisket until it is at room temperature. Ignite the Traeger and preheat to 225°F with the lid closed for 15 minutes. For best results use the Super Smoke function if available.
- Once the Traeger has reached 225°F, place the brisket, fat-side down, directly on the grill grates towards the middle of the smoker. Insert the temperature probe into the thickest part of the brisket ensuring to avoid any fatty areas and have it in the meat. Close the lid and smoke the brisket until the internal temperature reaches 160°F, about 4 hours.
- Once the brisket has reached 160°F remove the brisket from the grill and wrap it in heavy duty aluminum foil (or butcher’s paper). Ensure the brisket is well wrapped. Increase the Traeger temperature to 275°F (this will turn off super smoke as it is not required when the meat is wrapped).
- Return the wrapped brisket to the grill and re-insert the temperature probe in the middle of the brisket once more. Close the lid and cook until the internal temperature reaches 203°F, this usually takes another 4 hours.
- Remove the brisket from the grill, leave it wrapped and let rest for at least 1 hour. Attempting as it is do not take a sneak peek, let the brisket rest – trust me it will be worth it.
- Unwrap the brisket and slice it against the grain into ~1/4 inch thick slices. Enjoy, this will be the best brisket you have ever tried!
Notes
- Apply the dry rub generously and let it rest on the brisket for 12-24 hours in the refrigerator for the best flavor.
- Cook slowly at 225°F to 250°F, using hardwoods like oak, hickory, or pecan for a rich, smoky taste.
- Slice against the grain for tender pieces and serve with classic barbecue sides like coleslaw, cornbread, and baked beans.
- A tangy barbecue sauce on the side can enhance the flavor even more.
