Brisket Rub Recipe

Welcome to the flavorful world of brisket rubs! If you’re a fan of BBQ and smoking, you’re in for a treat. In this article, we’ll explore the rich history of this mouthwatering recipe, the step-by-step instructions to prepare it, a list of essential ingredients, calorie details, cooking time, and more. So, let’s dive into the smoky goodness of brisket rubs!

The Origins of Brisket Rub:

Brisket rub, a staple in BBQ culture, traces its roots to the southern United States. Texas, in particular, is renowned for its love affair with brisket. This slow-cooked, smoky delicacy has been perfected through generations, making it a classic choice for meat lovers worldwide.

Brisket Rub Recipe

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If you're a fan of BBQ and smoking, you're in for a treat. In this article, we'll explore the rich history of this mouthwatering recipe.

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Course Side Dish

Cuisine American

Servings 10

Calories 300 kcal

Equipment

• A smoker or grill
• Wood chips or chunks (hickory or mesquite for that classic smoky flavor)
• Aluminum foil
• Meat thermometer
• A large mixing bowl
• Plastic wrap

Ingredients

  

• A beef brisket (about 8-10 pounds)
• 1/4 cup of brown sugar
• 2 tablespoons of kosher salt
• 2 tablespoons of black pepper
• 2 tablespoons of paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of dried thyme
• 1 tablespoon of cayenne pepper (adjust to taste)
• 1 tablespoon of chili powder
• 1 tablespoon of cumin

See also  Low Sodium Stir Fry Sauce Recipe

Instructions

 

• Preparation: Start by preparing the rub. In a mixing bowl, combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, cumin, and chili powder. Mix them thoroughly to create your flavorful rub.
• Applying the Rub: Place your beef brisket on a clean surface and generously apply the rub all over the meat. Ensure every inch is well-seasoned. Use your hands to massage the rub into the meat, so it forms a delicious crust.
• Resting Time: Wrap the brisket in plastic wrap and refrigerate it for at least 4 hours or overnight. This allows the flavors to meld into the meat.
• Smoking Time: Preheat your smoker or grill to 225-250°F. Add wood chips or chunks for that smoky goodness. Place the brisket on the grate, and insert a meat thermometer into the thickest part. Smoke it for about 60 minutes per pound or until the internal temperature reaches 195-205°F.
• Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.

Video

Keyword Brisket Rub Recipe

Resting Again: Once done, remove the brisket and wrap it in aluminum foil. Let it rest for at least 30 minutes; this allows the juices to redistribute.

YouTube Video Credits:
Hey Grill Hey